Murgh Kandhari Kofta

Chicken keema balls in rich creamy onion and tomato gravy. This recipe is from FoodFood TV channel

New Update
Murgh Kandhari Kofta
Main Ingredients Chicken Keema, Pomegranate Syrup
Cuisine Indian
Course Main Course Chicken
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Murgh Kandhari Kofta

  • 400 grams Chicken Keema ground till smooth
  • 1 cup Pomegranate Syrup
  • to taste Salt
  • 3/4 cup Browned onion paste
  • 1/4 cup Almond paste
  • 1/2 cup Water
  • 3/4 teaspoon Red chilli powder
  • 3 tablespoons Yogurt
  • 3 tablespoons Tomato puree
  • 1 teaspoon Garam masala powder
  • 2 tablespoons Fresh cream
  • 2 tablespoons Fresh pomegranate pearls


  1. Pour pomegranate juice into a deep non stick pan and heat. Add salt and mix. Dampen your palms, take small portions of minced chicken and shape into small lemon sized balls. Add them to the pomegranate juice and cook.
  2. Mix browned onion paste and almond paste with ½ cup water in a bowl. Add this to the chicken balls and mix. Add salt and red chilli powder and mix. Add yogurt and mix. Add tomato puree and mix and cook till done. Add garam masala powder and mix. Add cream and mix. Garnish with fresh pomegranate pearls and serve hot with steamed rice.

Nutrition Info

Calories 935
Carbohydrates 33.6
Protein 115.2
Fat 37.9
Other Fiber Zinc- 2.1mg