Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Oil

  3. tsp 3 Tomato puree

  4. cup 1/2 Boiled onion paste

  5. 3/4 Cashew nut paste

  6. 2/3 Chicken mince

  7. grams 500 Cinnamon powder

  8. tsp 1/2 Coriander powder

  9. tsp 1 Fresh cream

  10. cup 1/2 Garam masala powder

  11. tsp 1/2 Ginger-garlic paste

  12. tsp 1 Pomegranate syrup

  13. number

  14. 2 Red chilli powder

  15. tsp 1 Salt

  16. to taste

Instructions Jump to Ingredients ↑

  1. Mix cinnmom 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.

  2. Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Saut for a minute, then add coriander powder and red chilli powder.

  3. Stir in tomato puree and cashew nut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.

  4. 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.

  5. Serve with naan or parantha.

  6. 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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