In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.
Divide into 3 portions. Take each portion & give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.
Dip each of them in the beaten egg & deep fry them to a golden colour. Drain on a kitchen towel and keep aside.
Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and saute for a few seconds.
Add the blended puree and simmer for 2-3 minutes.
Add the yoghurt and simmer till the oil separates from the sides of the pan.
Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and add ghee and kewra water.
Garnish with coriander leaves & serve with plain steamed rice, any form of flavoured rice or Indian flat bread.
