Sanjeev Kapoor

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Murgh Kandhari Kofta Curry  Recipe

Chicken koftas cooked in creamy onion and tomato gravy.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings : 4

Murgh Kandhari Kofta Curry

Main Ingredients

Chicken mince, Cinnamon powder




Main Course_Chicken

Level Of Cooking



  • Chicken mince
    400 grams
  • Cinnamon powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    3 tablespoons
  • Onion paste boiled
    3/4 cup
  • Ginger-garlic paste
    1 tablespoon
  • Red chilli powder
    1 teaspoon
  • Tomato puree
    1/2 cup
  • Cashewnut paste
    1/4 cup
  • Garam masala powder
    1/2 teaspoon
  • Fresh cream
    2 tablespoons


Step 1

Mix cinnamon powder, one tea spoon salt and chicken mince thoroughly. Divide this mixture into twelve equal portions. Shape them into balls and place on a greased baking tray. Refrigerate for thirty minutes and then cook in a preheated oven for fifteen minutes.

Step 2

Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger garlic paste and red chilli powder. Sauté for a minute on a low heat. Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes, stirring constantly. Add one and half cups of water, bring it to a boil. Add cooked chicken koftas, garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes.

Step 3

Finish with fresh cream and serve hot.

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