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Chicken Kofta Curry with Pomegranate syrup

Recipe by
Total Time:
1 hour
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make

  • Mix cinnamon powder, 1 tsp of salt and chicken mince thoroughly.
  • Divide this mixture into 12 equal portions.
  • Shape them into balls (koftas) and place on a greased baking tray.
  • Refrigerate for 30 minutes and then cook in a preheated oven for 15 mins at 220 C.
  • Heat oil in a pan.
  • Add boiled onion paste and cook till it turns pink.
  • Add ginger garlic paste.
  • Saute for a minute on a slow flame.
  • Stir in tomato puree and cashewnut paste dissolved in a little water.
  • Cook for 5 mins, stirring constantly.
  • Add 1.5 cups of water, bring it to a boil.
  • Add cooked chicken koftas, garam masala powder and pomegranate syrup.
  • Correct seasoning. Simmer for 5 mins
  • Add fresh cream just before serving.