Ingredients
Chicken mince
Cinnamon powder
Salt
Oil
Boiled onion paste
Ginger-garlic paste
Coriander powder
Red chilli powder
Tomato puree
Cashewnut paste
Garam masala powder
500 gms
½ tsp.
to taste
3 tbsps.
¾ cup
1 tbsp.
1 tbsp.
1 tsp.
½ cup
2/3 cup Pomegranate syrup 2 tbsps
½ tsp. Fresh cream ½ cup
Method
1.Mix chicken mince, cinnamon powder and a teaspoon of salt thoroughly. Divide into 12 equal portions. Shape them into balls. Keep aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute then add red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high heat, stirring constantly.
4.Add one and half cups of water, bring it to a boil. Add chicken, cover and cook
for ten minutes, stirring occasionally. Add garam masala powder and
pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh
cream.
5.Serve with naan or parantha.
Note: 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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