Murgh Kandhari Kofta Curry

Ingredients list for Murgh Kandhari Kofta Curry

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

Method

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.
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.
3. Finish with fresh cream and serve hot.

Nutrition Info