Nargasi Kofta (Chicken & Egg Balls) - My Baby Sister Style

Self cooking photograph

chicken mince	1kg
green gram lentil	100g
garlic ginger paste	1tbsp
onion	1
egg	12
corn flour	4-5tbsp
salt	to taste
red chili powder	to taste
turmeric powder	1/2tsp
oil	5tbsp - for deep frying
Method:
Koftas:
Fill cooking pot with water up to half.
Add chicken, salt, red chili powder, turmeric powder, garlic ginger paste and onion.
Let it cook till chicken tender and water remains half.
Now add lentil and let it cook till water dries.
Chicken and lentil should be mixed well to form a smooth paste.
On the other side, boil 10 eggs, peel, half and keep aside.
Take out the chicken lentil paste in a tray and knead it with corn flour and 1 remaining egg.
(keep aside 1tbsp chicken lentil paste for gravy)
You can add more cornflour if needed. The dough should be thick.
Wrap the chicken lentil mix around the each halved egg till its fully covered.
Heat the oil for deep frying.
Whisk the last remaining egg in a bowl and dip each kofta in it and deep fry till golden.
When its done, drain and place on a paper towel.
Gravy:
onion	5, chopped
tomato	2, chopped
yogurt	500g
garlic ginger paste	1tbsp
salt	to taste
red chilli powder	to taste
turmeric powder	1/2 tsp
chicken lentil paste	1tbsp
oil	3tbsp
fresh coriander	1tbsp chopped
Method:
Heat oil in a pan and add the chopped onions.
Fry till light golden and then add the ginger/garlic paste.
Now add tomatoes, yogurt, salt, red chilli powder, turmeric powder and chicken lentil paste.
Mix well and cook till it is thick and oil begins to separate from the masala.
Now add 1 glass of water and let it boil for 2 to 3 minutes.
Now add Koftas to the gravy and cook for 1 more minute and turn off the fire.
Garnish with chopped fresh coriander and serve hot with chapatis.
Serves 10.