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Recipe Ingredients:
- 500 gm: Chicken mince
- 1/2 cup: Boiled onion paste
- 1 tsp: Ginger-garlic paste
- 1/2 cup: Tomato puree
- 2/3 cup: Cashew nut paste
- 2 tsp: Pomegranate syrup
- 1/2 cup: Fresh cream
- 3 tsp: Oil
- 1 tsp: Coriander powder
- 1 tsp: Red chilli powder
- 1/2 tsp: Cinnamon powder
- 1/2 tsp: Garam masala powder
- Salt to taste
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Recipe Instructions:
- 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. Saute for a minute, then add coriander powder and red chilli powder.
- Stir in tomato puree and cashew nut 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 cashew nut paste by soaking half-cup cashew nuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashew nuts, you can use cashew nut pieces (tukda).
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