Chicken Kandhari Kofta

Ingredients                 

• 300 grams chicken mince            
• ½ teaspoon cinnamon powder            
• Salt to taste
• 3 tablespoons oil + for greasing                    
• ¾ cup boiled onion paste            
• 1 tablespoon ginger-garlic paste            
• 1 teaspoon red chilli powder             
• 1 tablespoon coriander powder            
• ½ cup fresh tomato puree                 
• 2-3 tablespoons cashewnut paste             
• ½ teaspoon garam masala powder         
• ½ cup pomegranate juice
• 2-3 tablespoons fresh cream        
• Fresh coriander sprig for garnish
• Paranthas for serving     

Method

1. Take chicken mince in a bowl, add cinnamon powder and salt and mix well. 
   Grease your palms with some oil, divide the mixture into equal portions and roll them into balls and keep them on a plate.
2. For gravy, heat 3 tablespoons oil in a non-stick pan, add boiled onion paste, mix and sauté for 2-3 minutes.
3. Add ginger-garlic paste, mix and sauté for 1 minute.
4. Add red chilli powder and coriander powder, mix well and saute for 1 minute. Add tomato puree and salt, mix and sauté till oil separates. 
5. Add cashewnut paste and mix well. Add 2½ cups water and mix well. Once the mixture comes to a boil, add the prepared koftas and mix gently. Cover and cook on medium heat for 6-8 minutes.
6. Add garam masala powder and pomegranate juice, mix well and cook for 2-3 minutes. 
7. Add fresh cream and mix well.
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with paranthas.
9. Chef’s tip: Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You need not use the more expensive full cashewnuts in this recipe. The readily available tukda cashewnuts will do.