Servings: 4-6 persons

Difficulty: Medium

Ingredients

For the koftas:

• 500 grams finely ground chicken
• 1 teaspoon ground garlic
• 1 teaspoon ground ginger
• 1 tablespoon poppy seeds lightly roasted and ground
• 1 tablespoon lightly roasted and ground dry coconut
• 2 tablespoons breadcrumbs
• 1/2 teaspoon freshly ground garam masala
• 1/4 finely chopped onions
• 1/4 cup chopped coriander/cilantro
• 1-2 chopped green chillies according to taste
• Red chilli powder according to taste
• Salt according to taste

For the gravy:

• 2 large onions
• 1 1/2 tsp garlic paste
• 1 1/2 tsp ginger paste
• 1/2 cup yogurt
• Salt according to taste
• 1-1 1/2 tsp chilli powder or according to taste
• 1 teaspoon lightly roasted and ground coriander powder
• 1/2 teaspoon lightly roasted then ground cumin powder
• 1/2 teaspoon fresh garam masala
• 2 bay leaves
• 1 cinnamon stick
• 4 green cardamom
• 1/2 cup oil
• 3-3 1/2 cups water
• 1/4 cup chopped coriander(cilantro) for garnishing

Directions

For the koftas, mix all ingredients and form into 1 1/2” balls, and refrigerate for two hours.

Slice the onions thinly, and fry till golden brown. Remove, cool, and grind.

In the same hot oil, add garlic and ginger paste, ground onions, salt, spices, and yogurt.

When oil separates, add water and boil.

When boiling point is reached, add koftas and cook for approximately 12 minutes in the rapidly boiling gravy, without the lid, then reduce to simmer, and let all oil surface completely. If a thicker gravy is desired, let cook longer.

Turn off stove. Garnish with coriander.