500 gmS - Minced Chicken
¾ cup - Boiled onion paste
1 tsp - Ginger-garlic paste
½ cup - Tomato puree
2/3 cup - Cashew nut paste
2 tsp - Pomegranate syrup
½ cup - Fresh cream
3 tsp - Oil
1 tsp - Coriander powder
1 tsp - Red chilli powder
½ tsp - Cinnamon powder
½ tsp - Garam masala powder
Salt to taste
Cooking 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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