Ingredients:

500 gms of chicken mince
tsp of cinnamon powder
Salt to taste
3 tbsp of oil
cup boiled onion paste
1 tbsp of ginger garlic paste
1 tbsp of coriander powder
1 tsp of red chili powder
cup of tomato puree
2/3 cup of cashew nut paste
tsp of garam masala powder
2 tbsp of pomegranate syrup
cup of fresh cream

Preparation:

1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.

2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger garlic paste. Saute for a minute, then add coriander powder and red chili powder.

3.Stir in tomato puree and cashew nut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.

4.Add one and half cups of water and bring it to a boil. Add chicken koftas 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.

Make cashew nut paste by soaking half cup cashew nuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashew nuts, you can use cashew nut pieces (tukda).

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