Ingredients
- Chicken mince ½ kg
- Cinnamon powder ½ tsp
- Red chilli powder 1 tsp
- Tomato puree 1 cup
- Cashewnut paste 2/3 cup
- Garam masala powder 1 tsp
- Pomegranate syrup 2 tbsp
- Cream 1 cup
- Oil 3 tbsp
- Boiled onion paste 1 cup
- Ginger-garlic paste 1 tbsp
- Coriander powder 1 tbsp
- Salt as to taste
Method
- Blend cinnamon powder, one teaspoonful of salt and minced hen thoroughly.
- Divide the mix into equal portions.
- Form them into balls. Maintain the koftas apart.
- Heat oil in a pan. Add boiled onion paste and cook dinner until onions flip purple.
- Put ginger-garlic paste. Sauté for a minute, then add coriander powder and pink chilli powder.
- Stir in tomato puree and cashewnut paste dissolved in a little water.
- Prepare dinner for 5 mins on a high flame, stirring continuously.
- Put one and half cups of water and bring it to a boil.
- Add bird koftas and cook for ten minutes, stirring now and again.
- Add garam masala powder and pomegranate syrup. Check and regulate seasoning.
- Simmer for 5 minutes. Stir in some cream.
