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Chicken Kandhari Kofta
Nb persons: 2
| 500 g | chicken mince |
| 1/2 tsp | cinnamon powder |
| salt, to taste | |
| 3 tbsp | oil |
| 3/4 cup | boiled onion paste |
| 1 tbsp | ginger-garlic paste |
| 1 tbsp | coriander powder |
| 1 tsp | red chilli powder |
| 1/2 cup | tomato puree |
| 2/3 cup | cashewnut paste |
| 1/2 tsp | garam masala powder |
| 2 tbsp | pomegranate syrup |
| 1/2 cup | fresh cream |
http://www.indiaexpress.com/cooking
Serves 2
Preparation Time 30 Minutes
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. SautŽ 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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