Equipment
Ingredients
Kofta Assembly
- 4 chicken egg, room temperature
- 400 g minced pheasant, chilled
- 30 g roasted gram flour, dry roasted
- 15 g ginger garlic paste
- 4 g garam masala
- 10 g fresh coriander, finely chopped
- 5 g salt
- 750 ml vegetable oil
Mughlai Gravy
- 45 g ghee
- 200 g yellow onion, pureed
- 15 g ginger garlic paste
- 120 g tomato puree
- 80 g plain yogurt, whisked until smooth
- 30 g cashew nuts, soaked in hot water and blended to a paste
- 5 g kashmiri chili powder
- 6 g coriander powder
- 2 g turmeric powder
- 4 green cardamom pods, lightly bruised
- 1 cinnamon stick
- 3 whole cloves
- 200 ml water, warm
- ⅛ g saffron strands, steeped in 1 tablespoon of warm water
- 5 g salt
Nutrition (per serving)
Method
Bring a medium saucepan of water to a rolling boil. Carefully lower the eggs into the water and boil for exactly 6 minutes and 30 seconds for a jammy center. Immediately transfer the eggs to an ice bath to halt the cooking process. Once completely cooled, peel them carefully and pat thoroughly dry with paper towels.
In a mixing bowl, combine the minced pheasant, roasted gram flour (besan), ginger garlic paste, garam masala, fresh coriander, and salt. Mix thoroughly using your hands until the mixture becomes slightly sticky and cohesive.
Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water. Flatten one portion of meat into a wide, thin disc in the palm of your hand. Place a dried, boiled egg in the center and gently wrap the meat around it, smoothing the seams until the egg is completely sealed with an even layer of meat. Repeat for the remaining eggs.
Heat vegetable oil in a heavy pot or Dutch oven to 170°C/340°F. Carefully lower the assembled koftas into the oil using a slotted spoon. Fry for 5 to 7 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature of the meat reaches 74°C/165°F. Remove and drain on paper towels.
In a separate heavy-bottomed skillet, melt the ghee over medium heat. Add the cardamom pods, cinnamon stick, and cloves. Toast for about 30 seconds until highly fragrant.
Add the pureed yellow onion to the toasted spices. Sauté for 8 to 10 minutes until the onion paste loses its raw smell and turns a deep golden brown. Stir in the ginger garlic paste and cook for an additional 2 minutes.
Lower the heat slightly and add the Kashmiri chili powder, coriander powder, and turmeric powder. Stir well, then pour in the tomato puree. Cook the mixture until it reduces to a thick paste and the ghee begins to separate and glisten at the edges.
Turn the heat to low. Vigorously whisk the plain yogurt and cashew paste into the masala to prevent curdling. Cook gently for 3 minutes, then gradually stir in the warm water, salt, and the steeped saffron strands with their liquid. Simmer for 5 minutes until the gravy reaches a velvety consistency.
Using a sharp, thin-bladed knife, carefully slice the fried koftas in half lengthwise, wiping the blade between cuts for a clean presentation. Pour the hot gravy into a serving dish and arrange the kofta halves on top, yolk side up.
Chef's Notes
- Pheasant is famously lean. If your game bird mince lacks fat, incorporating a tablespoon of ghee or duck fat directly into the meat mixture will ensure it stays tender and juicy during frying.
- Roasted gram flour (besan) acts as both a flavor enhancer, bringing a nutty warmth, and a crucial structural binder. Do not skip roasting it dry in a pan until fragrant.
- For the cleanest cut when halving the koftas, use a serrated knife with a very gentle sawing motion to break through the crisp exterior, then switch to a smooth slice through the egg.
- The saffron should ideally be ground with a pinch of sugar in a mortar and pestle before steeping in warm water; this maximizes both color extraction and aroma.
Storage
Refrigerator: 3 days — Store koftas and gravy in separate airtight containers to preserve the texture of the meat shell.
Reheating: Warm the gravy gently over medium-low heat. Slice koftas in half and place them in the hot gravy for 2 to 3 minutes just to warm through without overcooking the egg.
