Inspired by the cuisine of the North West Frontier Province a unique seasoning of cinnamon to this mince meat that’s simmered in tomato-onion gravy with a splash of pomegranate juice is what makes this dish ‘laajawaab’.
CHICKEN KANDHARI KOFTA
Ingredients
300 grams chicken mince
½ tsp cinnamon powder
Salt to taste
3 tbsps oil + for greasing
¾ cup boiled onion paste
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tbsp coriander powder
½ cup fresh tomato puree
2-3 tbsps cashew nut paste
½ tsp garam masala powder
½ cup pomegranate juice
2-3 tbsps fresh cream
Fresh coriander sprig for garnish
Paranthas for serving
Method
1. Take chicken mince in a bowl. Add cinnamon powder salt and mix well.
2. Grease your palms with some oil divide the mixture into equal portions and roll into balls.
3. For gravy heat oil in a nonstick pan. Add onion paste and sauté for 2-3 minutes.
4. Add ginger-garlic paste and sauté for a minute.
5. Add red chilli powder coriander powder and mix well.
6. Add tomato puree salt and sauté till oil separates. Add cashew nut paste 2½ cups water and mix well. Once the mixture comes to a boil add the prepared koftas and mkx well. Cover and cook on medium heat for 6-8 minutes.
7. Add garam masala powder pomegranate juice and mix well. Cook for 2-3 minutes.
8. Add fresh cream and mix well.
9. Transfer in a serving bowl garnish with coriander sprig and serve hot with paranthas.
Chef’s tip: Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You need not use the more expensive full cashewnuts in this recipe. The readily available tukda cashewnuts will do.
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