Boil 6 eggs. Peel and keep aside for later use.

Dry roast the gram flour in a pan on low heat until aromatic.

Take two big onions, slice thinly and fry in oil until golden brown. Remove from the oil and allow to cool (will be used in mince, gravy and garnish)

To make the koftas, add chicken mince, gram flour, 1/2 cup of fried onions all the other ingredients in a food processor and chop finely.

Divide into 6 equal parts. Flatten each part on your palm and place a boiled, peeled egg in the middle and cover with the mince from all sides, making sure there are no cracks.

Fry in 4-5 tbsp oil on medium heat from all sides until sealed from outside. No need to cook completely at this stage. Take out and keep aside.

Now to make the gravy, in the same pan with oil, add cumin seeds, bay leaves, green cardamom, cinnamon, cloves and black peppercorns and ginger and garlic paste. Stir fry until golden and aromatic.

Add tomato paste and 1/2 cup fried onions, cover and cook until the oil separates from the gravy.

Add powdered spices (salt, red chili, turmeric, coriander, cumin and black pepper). Stir fry for 30 seconds.

Add yogurt and cook for 1 minute until all well combined. Add water to thin out the gravy.

Add nargisi koftas, cover and cook for 5-6 minutes on low flame until cooked.

Add garam masala and fenugreek. Mix.

Garnish with green chilies, fresh coriander and some fried onions.

Your Nargisi kofta curry is ready to be served, serve hot with roti or paratha.