Beetroot Nargisi Koftay

By Food Fusion · 90 min

Ingredients

Instructions

1. In a food processor, chop the chicken, beetroot, green chillies, ginger garlic paste, pink salt, coriander powder, red chilli powder, cumin powder, dried fenugreek leaves and cornflour until well combined.
2. Grease your hands with cooking oil. Take 90-100g of the mixture, flatten it, place a boiled egg in the middle and coat it fully, then coat with breadcrumbs. This makes 6 koftay.
3. Heat cooking oil to 140-160°C in a wok. Fry the koftay on medium-low heat until golden, then cut them in half and set aside.
4. In a saucepan, add the onion, green chillies, cashew nuts and water. Bring to a boil, then cook on low heat for 6-7 minutes.
5. Let the mixture cool.
6. Blend in a blender until smooth and set aside.
7. In a wok, add cooking oil and the blended paste, mix well and cook on medium heat for 2-3 minutes.
8. Add ginger garlic paste, pink salt, black pepper powder, cumin powder, chicken powder and fresh coriander. Mix well and cook on medium heat for 3-4 minutes.
9. Turn off the heat, add the cream and mix well. Turn the heat back on to medium and cook for 2-3 minutes. Add water, mix well and cook for 1-2 minutes.
10. Add the prepared koftay and fresh coriander, cover and cook on low heat for 1-2 minutes.
11. Garnish with chilli oil and serve.

Summarized from Food Fusion's video. Watch it for the details.

More recipes with

GarlicOnionEggCreamChickenBreadcrumbCashewBeetroot