How to make Murgh Kandhari Kofta -

Chicken keema balls in rich creamy onion and tomato gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken Keema, Pomegranate Syrup (पौमेग्रनेट सिरप)

Cuisine : Indian

Course : Main Course Chicken

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Murgh Kandhari Kofta

Murgh Kandhari Kofta Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Murgh Kandhari Kofta Recipe

  • Chicken Keema ground till smooth 400 grams

  • Pomegranate Syrup 1 cup

  • Salt to taste

  • Browned onion paste 3/4 cup

  • Almond paste 1/4 cup

  • Water 1/2 cup

  • Red chilli powder 3/4 teaspoon

  • Yogurt 3 tablespoons

  • Tomato puree 3 tablespoons

  • Garam masala powder 1 teaspoon

  • Fresh cream 2 tablespoons

  • Fresh pomegranate pearls 2 tablespoons


Step 1

Pour pomegranate juice into a deep non stick pan and heat. Add salt and mix. Dampen your palms, take small portions of minced chicken and shape into small lemon sized balls. Add them to the pomegranate juice and cook.

Step 2

Mix browned onion paste and almond paste with ½ cup water in a bowl. Add this to the chicken balls and mix. Add salt and red chilli powder and mix. Add yogurt and mix. Add tomato puree and mix and cook till done. Add garam masala powder and mix. Add cream and mix. Garnish with fresh pomegranate pearls and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.