Chicken Kandhari Kofta
http://www.indiaexpress.com/cooking

Serves 2

Preparation Time 30 Minutes

500 gms of chicken mince
1/2 tspn of cinnamon powder
Salt to taste
3 tblspns of oil
3/4 cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
1/2 cup of tomato puree
2/3 cup of cashewnut paste
1/2 tspn of garam masala powder
2 tblspns of pomegranate syrup
1/2 cup of fresh cream

Mix cinnamon powder, one teaspoonful of salt and minced chicken
thoroughly. Divide the mix into twelve equal portions. Shape them into
balls (koftas). Keep the koftas aside.
Heat oil in a pan. Add boiled onion paste and cook till onions turn
pink. Add ginger-garlic paste. Sauté for a minute, then add coriander
powder and red chilli powder.
Stir in tomato puree and cashewnut paste dissolved in a little water.
Cook for five minutes on a high flame, stirring continuously.
Add one and half cups of water and bring it to a boil. Add chicken
koftas and cook for ten minutes, stirring occasionally. Add garam masala
powder and pomegranate syrup. Correct seasoning. Simmer for five
minutes. Stir in fresh cream.
Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an
hour. Grind it to a smooth paste. You do not need to use expensive full
cashewnuts, you can use cashewnut pieces (tukda).


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