For Kofta:
Take a blender. Add chicken keema, salt, turmeric powder, chilli powder, garam masala powder, ginger garlic paste into it and blend to a fine thick paste.

Transfer the blended chicken keema paste/ mixture into a bowl.

Divide the blended chicken keema mixture into two ball- size portions.

Apply oil over the palms. Take one ball size portion of keema mixture, place it on the palm, pat it and spread it like a small chapati with the other hand.

Place a boiled egg on the spread keema mixture and cover the whole egg with the keema tightly.

Similarly repeat the process for other ball size portion of keema mixture to make nargisi Kofta by stuffing egg.

Coat these koftas with bread crumbs and keep aside.

Heat oil in a pan. Deep fry the koftas on a low flame until they turn golden brown on all sides.

Take the deep fried koftas out and put them in a plate aside.

For curry/gravy: Heat oil in a pan. Add cumin seeds, whole garam masala,cashewnut, chopped onion, grated ginger, garlic, chopped tomato, salt a pinch and fry for a while. Remove, cool and grind to a paste. Keep aside.

In another pan heat oil and add cumin seeds, bay leaves. When the cumin seeds start to splutter, add the ground masala paste, turmeric powder, chilli powder, cumin powder, coriander powder, garam masala powder, curd, kasturi methi and salt. Saute for 5-7 minutes or until a spicy, saucy gravy is made.

Now pour the gravy over the nargisi koftas kept on the plate. Garnish the koftas and the gravy with tomato and fresh coriander leaves.

Serve Nargisi Kofta hot with rice.