Nargisi Kabab

Author's note: I am from Patna, Bihar now living in New Jersey. We used to enjoy the Nargisi Kababs at Pintu Restaurant. I tried making it here in US and it came out delicious. However, it really became my favorite party appetizer when I started making it in the oven. (An idea I got from Neelam, my sister-in-law). My friend Poonam Verma (NJ) suggested I share the recipe with my PatnaDaily readers.
Fairly difficult

Nargisi Kabab
Preparation time
Cooking time


For 6 Person(s)


  • 1 pound(s) ground turkey
  • 1 egg
  • 0.75 cup(s) bread crumbs
  • 3 tablespoon(s) chopped cilantro
  • 4 green chilies, or to taste
  • 2 teaspoon(s) garlic paste
  • 2 teaspoon(s) ginger paste
  • 2 teaspoon(s) garama masala
  • 1 teaspoon(s) black pepper powder
  • 1 teaspoon(s) salt, or to taste

Nargisi Kabab Directions

  1. Pre-heat oven to 350 degrees.
  2. Hard-boil and peel six eggs.
  3. Add to ground turkey – all ingredients except the hard-boiled eggs. Mix and mash ground turkey until it becomes smooth.
  4. Make 6 balls. Flatten each ball in the palm of your hand and cover the boiled egg with the turkey mixture.
  5. Continue with other kabobs.
  6. Bake the kabobs in the oven for 40-45 minutes or until golden brown, turning it once.
  7. Cut the kabobs in halves or quarters and serve hot with sliced onions and cilantro chutney.
  8. The kabobs can be prepared ahead, refrigerated for a day or two, and baked as necessary.