Nargisi Kofta – Pakistani Chicken Scotch Egg Curry

In this recipe, I’m taking the traditional Chicken Kofta curry and making it just that extra bit fancier, by adding an egg. Not boiled to serve on the side, but I’m putting the egg inside the kofta. Doesn’t sound very fancy, but believe me, whenever I serve this everyone thinks the fancy game has been taken up a level!

It doesn’t actually take significantly longer either. Very often Kofta curries have eggs boiled and then halved and served alongside the curry, so here all we’re doing is boiling the eggs first and then when we’re shaping the meatballs, we’re just forming them around the egg. It really isn’t too hard or long, but it sure looks good!

Nargisi Kofta - Pakistani Chicken Scotch Egg Curry

The recipe is actually quite similar to my Traditional and Authentic Chicken Kofta curry with a few minor changes. You can substitute the chicken for lamb, mutton or beef – just up the cooking time to about an hour and add an extra 2 glasses of water.

Without further delay, here’s the recipe for Nargisi Kofta!

Enjoy, with love x

Nargisi Kofta - Pakistani Chicken Scotch Egg Curry

PS: Did you know my first ebook, ‘The Clueless Pakistani Cook’ is releasing THIS SATURDAY? Its a guidebook for beginner cooks who want to start cooking Pakistani food but don’t know where to start! TCPC will be available to purchase direct from my website, Amazon and Gumroad! Click here to find out more!

The Clueless Pakistani Cook
The Clueless Pakistani Cook, available on the 16th Jan 2016!

Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
Print Recipe
Servings
4 people
Cook Time
1.25 hrs
Servings
4 people
Cook Time
1.25 hrs
Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
Print Recipe
Servings
4 people
Cook Time
1.25 hrs
Servings
4 people
Cook Time
1.25 hrs
Ingredients
For the meatballs
  • 750 grams minced chicken
  • 1.5 tsp cumin seeds
  • 1.5 tsp coriander seeds
  • 1 black cardamom
  • 1 small stick cinnamon
  • 2 tsp salt, or to taste
  • 1 tsp red chilli powder, or to taste
  • 0.5 cups gram flour
  • 8 eggs
  • 1 tsp poppy seeds
For the gravy
  • 1 large onion, chopped roughly
  • 12 cloves garlic, minced
  • 0.25 cups oil, or as needed
  • 0.5 cups full fat yogurt
  • 1 tsp red chilli powder, or to taste
  • 2 tsp salt, or to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
Servings: people
Instructions
  1. First, you need your eggs prepped. Put 8 eggs into a saucer and add water. Bring the water to a boil and then boil your eggs rapidly for 6 minutes. This will make your eggs soft boiled, which is something we want. To know why, read the notes below.
  2. Take a dry non-stick pan and add the cumin seeds. Roast them on high heat till the cumin releases smoke. Set aside. Do the same with the coriander seeds, black cardamom and cinnamon.
    Traditional and Authentic Pakistani Chicken Kofta Curry
  3. Grind all the whole spices into a powder.
    Traditional and Authentic Pakistani Chicken Kofta Curry
  4. Combine all the ingredients for the meatballs (except the eggs) in a bowl and mix with your hands till the spices are well distributed.
  5. To form the nargisi kofta, take a medium sized chunk of the meat and spread it over your palm. Take your egg, place it in the middle and then using both hands spread the mince around the egg. Try to make sure there are no cracks in the meat. You will find it helpful to oil your hands before handling the meatballs. I was able to make 8 meatballs with my mixture
    Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
  6. Once the meatballs are ready, heat a small amount of oil in a pan and add the koftas. Fry them very lightly, just until the outsides of the koftas are no longer pink and they begin to hold their shape. Our goal isn't to cook the koftas, but to just make them a bit more sturdy.
    Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
  7. On to the masala. Start by taking your onion and garlic and adding it to a pot or pan with oil in it. Saute it till dark brown
    Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
  8. Transfer your onions and garlic to a processor and pulse till smooth. Return back.
    Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
  9. Add your yogurt and all the spices to the onions and saute everything, drying out some of the moisture from the onions and yogurt. You are aiming for a thick, dry mixture.
    Nargisi Kofta - Pakistani Chicken Scotch Egg Curry
  10. At this point, you can add the water for your shorba. Add as much (or as little) as you like, thought I wouldn't recommend you add less than 3 cups. Remember, you can top it up again later. bring this water to a boil
  11. Add the koftas to the pan. Turn the heat to low, cover the pan and allow the koftas to cook for 25 minutes, checking every so often and turning the koftas here and there, so they have ample time to soak in the masala.
  12. Serve warm with rice or roti!
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