Beetroot Nargisi Koftay

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Ingredients

For the gravy:

In a chopper, add chicken, beetroot, green chillies, ginger garlic paste, pink salt, coriander powder, red chilli powder, cumin powder, dried fenugreek leaves, cornflour & chop well.
Grease hands with cooking oil, take 90-100g of mixture, flatten it, place boiled egg & coat properly then coat with breadcrumbs (makes 6).
In a wok, heat cooking oil (140-160°C) & fry on medium low flame until golden then cut into half & set aside.
In a saucepan, add onion, green chillies, cashew nuts & water, turn on the flame & bring it to boil & cook on low flame for 6-7 minutes.
Let it cool.
Transfer to a blender jar, blend well until smooth & set aside.
In a wok, add cooking oil, blended paste, mix well & cook on medium flame for 2-3 minutes.
Add ginger garlic paste, pink salt, black pepper powder, cumin powder, chicken powder, fresh coriander, mix well & cook on medium flame for 3-4 minutes.
Turn off the flame, add cream, mix well then turn on the flame & cook on medium flame for 2-3 minutes. Add water, mix well & cook for 1-2 minutes.
Add prepared koftay, fresh coriander, cover & cook on low flame for 1-2 minutes.
Garnish with chilli oil & serve with naan!