How to make Murgh Kandhari Kofta Curry -

Chicken koftas cooked in creamy onion and tomato gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Mince (चिकन कीमा), Cashewnut paste (काजू की पेस्ट )

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Murgh Kandhari Kofta Curry checkout Kofte Mein Kofta, Keema Anda Curry - SK Khazana, Keema Potato Casserole . You can also find more Main Course Chicken recipes like Dahi Methi Murgh Chicken Curry With Holy Basil And Peanuts Chicken and Pepper Stir Fry Malvani Chicken Hara Masala

Murgh Kandhari Kofta Curry

Murgh Kandhari Kofta Curry Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murgh Kandhari Kofta Curry Recipe

  • Chicken Mince 400 grams

  • Cashewnut paste 1/2 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Onion paste boiled 3/4 cup

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Tomato puree 1/2 cup

  • Cashewnut paste 1/4 cup

  • Garam masala powder 1/2 teaspoon

  • Fresh cream 2 tablespoons


Step 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.

Step 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.

Step 3

Finish with fresh cream and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.