Murgh Kandhari Kofta Curry Chicken koftas cooked in creamy onion and tomato gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Chicken Mince , Cashewnut paste Cuisine Indian Course Main Course Chicken Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg 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 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. Nutrition Info Calories 1168 Carbohydrates 23.7 Protein 112.6 Fat 69.2 Other Fiber Zinc- 2.6mg #Cashewnut paste #Fresh cream #Garam masala powder #Ginger-garlic paste #Oil #Red chilli powder #Salt #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article