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.
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.
Finish with fresh cream and serve hot.