Chicken Kandhari Kofta

Ingredients (Serves: 2)

• - 500 gm: Chicken mince
• - ¾ cup: Boiled onion paste
• - 1 tsp: Ginger-garlic paste
• - ½ cup: Tomato puree
• - 2/3 cup: Cashew nut paste
• - 2 tsp: Pomegranate syrup
• - ½ cup: Fresh cream
• - 3 tsp: Oil
• - 1 tsp: Coriander powder
• - 1 tsp: Red chilli powder
• - ½ tsp: Cinnamon powder
• - ½ tsp: Garam masala powder
• - Salt to taste

Method

• - 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.
• - 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 coriander powder and red chilli powder.
• - Stir in tomato puree and cashew nut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
• - 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.
• - Serve with naan or parantha.
• - Make cashew nut paste by soaking half-cup cashew nuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashew nuts, you can use cashew nut pieces (tukda).