Chicken Kandhari Kofta 

Ingredients :

Minced Chicken 500 grams

Cinnamon powder half a teaspoon

Salt to taste

For Kandhari gravy

Onion paste 3/4 cup

Ginger garlic paste 1 tablespoon

Tomato puree 1/2 cups

Cashew nut paste 2/3 cups

Coriander powder 1 tablespoon

Red chilli powder 1 tablespoon

Pomegranate syrup 2 tablespoon

Fresh cream half a cup

Garam masala 1/2 teaspoon

Oil 2- 3 tablespoon

Salt to taste

Preparation :

In a bowl take your minced chicken to prepare the Chicken Kandari Kofta and mix it well after adding cinnamon powder and salt so that the spice and salt gets evenly distributed.

Divide the chicken into 8 or ten balls or the koftas depending on the size of Kofta you need. Don’t make too small balls as it might get crushed while cooking.

Now pour oil into a heated saucepan and add the onion paste and sauté till the paste gets cooked and changes colour. Next you can add the ginger garlic paste and sauté for one or two minutes before adding the coriander powder and the red chilli powder.

Sauté for some more time till the raw flavour of the ginger garlic paste and the powders just starts to disappear. Now add the pureed tomatoes and cashew paste and mix well and let the gravy boil, stir occasionally and cook for about five minutes on a high flame.

Add one to two cups of water to the thicken gravy and cook again till the gravy starts to boil and add your koftas one by one into the gravy and cook for ten minutes stirring gently at intervals taking care that the koftas don't break.

Now add garam masala, pomegranate syrup and simmer for a few minutes. Finish it up by adding fresh cream and mixing it into the gravy. Serve the hot Chicken Kandhari Kofta with nans, bread or parathas.