Chicken Kandhari Kofta
Ingredients:
- Chicken mince 500 gms
- Cinnamon powder ½ tsp.
- Salt to taste
- Oil 3 tbsps.
- Boiled onion paste ¾ cup
- Ginger-garlic paste 1 tbsp.
- Coriander powder 1 tbsp.
- Red chilli powder 1 tsp.
- Tomato puree ½ cup
- Cashewnut paste 2/3 cup
- Garam masala powder ½ tsp.
- Pomegranate syrup 2 tbsps
- Fresh cream ½ cup
1.Mix chicken mince, cinnamon powder and a teaspoon of salt thoroughly. Divide
into 12 equal portions. Shape them into balls. Keep aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add
ginger-garlic paste. Sauté for a minute then add red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for
five minutes on a high heat, stirring constantly.
4.Add one and half cups of water, bring it to a boil. Add chicken, cover 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.
Note: Make cashewnut paste by soaking half cup cashewnuts in water for half an
hour. Grind it to a smooth paste. You need not use the more expensive full
cashewnuts in this recipe. The readily available tukda cashewnuts will do.
