How to make Murgh Kandhari Kofta -
Chicken keema balls in rich creamy onion and tomato gravy.
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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You can also find more Main Course Chicken recipes like Drunken Chicken With Vegetables Bhuna Murgh Anda Masala Creamy Basil Chicken Chicken and Broccoli with Pepper
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
Method
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.
Nutrition Info
Calories : 935 Kcal
Carbohydrates : 33.6 gm
Protein : 115.2 gm
Fat : 37.9 gm
Other : Zinc- 2.1mg
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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.
