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home > cooking >Mughlai >Main Course
Chicken Kandhari Kofta
Serves 2
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
500 gms of chicken mince
tspn of cinnamon powder
Salt to taste
3 tblspns of oil
cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
cup of tomato puree
2/3 cup of cashewnut paste
tspn of garam masala powder
2 tblspns of pomegranate syrup
cup of fresh cream
Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Saut for a minute, then add coriander powder and red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
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