Chicken Kandhari Kofta Recipe

Chicken Kandhari KoftaCourse:
Main course, Side dishes
Preparation Time:
25 minutes
Cuisine:
Indian Cuisine
Equipments:
Saucepan, Bowl, Ladle
Skill Level:
Quick And Easy

Chicken Kandhari Kofta Ingredients

For Koftas

  • Minced Chicken 500 grams
  • Cinnamon powder half a teaspoon
  • Salt to taste

For Kandhari gravy

  • Onion paste 3/4 cup
  • Ginger garlic paste 1 tablespoon
  • Tomato puree 1/2 cups
  • Cashew nut paste 2/3 cups
  • Coriander powder 1 tablespoon
  • Red chilli powder 1 tablespoon
  • Pomegranate syrup 2 tablespoon
  • Fresh cream half a cup
  • Garam masala 1/2 teaspoon
  • Oil 2- 3 tablespoon
  • Salt to taste

Preparation Method for Chicken Kandhari Kofta Recipe

Chicken Kandhari Kofta is a hot formula made of steamed chicken balls in velvety and rich onion and tomato sauce. This rich formula is made fiery with garam masala powder (made by powdering simmered cinnamon, cloves, cardamom, anise, nutmeg, fennel seeds and narrows leaves) which adds the flavor to practically every Indian dish. Attempt this finger licking formula and appreciate the essence of India.

In a bowl take your minced chicken to set up the Chicken Kandari Kofta and blend it well subsequent to including cinnamon powder and salt so that the zest and salt gets uniformly conveyed.

Partition the chicken into 8 or ten balls or the koftas relying upon the measure of Kofta you require. Try not to make too little balls as it may get smashed while cooking.

Presently empty oil into a warmed pot and include the onion glue and sauté till the glue gets cooked and changes shading.

Next you can include the ginger garlic glue and sauté for maybe a couple minutes before including the coriander powder and the red bean stew powder. Sauté for some additional time till the crude kind of the ginger garlic glue and the powders just begins to vanish.

Presently include the pureed tomatoes and cashew glue and blend well and let the sauce bubble, mix sporadically and cook for around five minutes on a high fire.

Add one to some water to the thicken sauce and cook again till the sauce begins to bubble and include your koftas one by one into the sauce and cook for ten minutes mixing tenderly at interims taking consideration that the koftas don’t break.

Presently include garam masala, pomegranate syrup and stew for a couple of minutes. Complete it up by including new cream and blending it into the sauce.

Serve the hot Chicken Kandhari Kofta with nans, bread or parathas.

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