How to make Murgh Kandhari Kofta Curry -
Chicken koftas cooked in creamy onion and tomato gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Mince (चिकन कीमा), Cashewnut paste (काजू की पेस्ट )
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Murgh Kandhari Kofta Curry checkout Kofte Mein Kofta, Keema Anda Curry - SK Khazana, Keema Potato Casserole . You can also find more Main Course Chicken recipes like Dahi Methi Murgh Chicken Curry With Holy Basil And Peanuts Chicken and Pepper Stir Fry Malvani Chicken Hara Masala
Murgh Kandhari Kofta Curry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Kandhari Kofta Curry Recipe
Chicken Mince 400 grams
Cashewnut paste 1/2 teaspoon
Salt to taste
Oil 3 tablespoons
Onion paste boiled 3/4 cup
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Tomato puree 1/2 cup
Cashewnut paste 1/4 cup
Garam masala powder 1/2 teaspoon
Fresh cream 2 tablespoons
Method
Step 1
Mix cinnamon powder, one tea spoon salt and chicken mince thoroughly. Divide this mixture into twelve equal portions. Shape them into balls and place on a greased baking tray. Refrigerate for thirty minutes and then cook in a preheated oven for fifteen minutes.
Step 2
Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger garlic paste and red chilli powder. Sauté for a minute on a low heat. Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes, stirring constantly. Add one and half cups of water, bring it to a boil. Add cooked chicken koftas, garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes.
Step 3
Finish with fresh cream and serve hot.
Nutrition Info
Calories : 1168 Kcal
Carbohydrates : 23.7 gm
Protein : 112.6 gm
Fat : 69.2 gm
Other : Zinc- 2.6mg
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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 www.sanjeevkapoor.com 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.
