CHICKEN KANDHARI KOFTA

Steamed mince ball of chicken cooked in creamy gravy

Ingredients

Chicken mince 500 grams Cinnamon powder 1/2 teaspoon Salt to taste Oil 3 tablespoon Onion paste, boiled 3/4 cup Ginger-garlic paste 1 tablespoons Red chili powder 1 teaspoon Coriander powder 1 teaspoon Tomato puree 1/2 cup Cashewnut paste 2/3 cup Garam masala powder 1/2 teaspoon Pomegranate syrup 2 tablespoon Fresh cream 1/2 cup

Method

Mix chicken mince, cinnamon powder and a teaspoon of salt thoroughly. Divide into twelve equal sized portions. Shape them into balls (koftas). Keep aside.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Saute for a minute, add red chilli powder and coriander powder. Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high heat, stirring constantly. Add one and half cups of water, bring it to a boil. Add chicken koftas, 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. Serve with naan or parantha. Tip Make cashew nut paste by soaking half-cup cashew nuts in water for half an hour. Grind it to a smooth paste. You need not use the more expensive full cashew nuts in this recipe. The readily available tukda cashew nuts will do.

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