Boiled the eggs and roll it in cornflour,keep aside.Wash and mince the chicken keema in a mixie along with 2 slice of onion.Add 1/2 tsp of ginger garlic and chilli paste.Salt,chilli pow and cornflour.knead the keema and roll the egg inside the keema.

In a karahi add 500 ml water along with salt,laung and illachi pow and soda,when it start boiling add the koftas and boil for good 15 min or till the chicken becomes firm on medium to low heat.

In a fresh karahi add mustard and ghee.Add the grated onion and cook till the raw smell vanished and onion becomes soft and light pink in colour.

Add ginger,garlic and chilli paste and all powdered masala.

We will not throw the water in which koftas been boiled,we will use this water while cooking the gravy add as and when required to the gravy little at a time.Add the tomato purée and mix well add little water and the kasoori methi.

Mix the masala well till oil Ozzes out,add the curd and keep stirring the masala on low heat till it starts releasing the oil.It's time to add the salt.

Cook till all the oil starts to release.Add left over water and if req some extra lukewarm water.Add the koftas and cook on slow flame fr 10 more min.Open the lid and add the cashew paste and cook fr 5-7 min

Before serving cut the koftas into two part.Serve.