• For the Kofta
  
• 500 gm chicken minced
  
• 2 tsp ginger paste
  
• 2 tsp garlic paste
  
• 2 tbsp roasted gram flour
  
• 1 tsp cumin powder
  
• 1 black cardamom powdered
  
• 1 tsp red chili powder
  
• 1 tsp fennel (saunf) powder
  
• 1 tsp curry powder or garam masala
  
• salt and freshly milled pepper to taste
  
  
• For the Curry
  
• 3 tbsp ghee (clarified butter)
  
• 2 bay leaves
  
• 2 cloves
  
• 4 green cardamoms
  
• 1 tsp black cumin seeds (shahjeera)
  
• 1 tsp ginger paste
  
• 2 tsp garlic paste
  
• 1 onion grated
  
• 1 tsp red chili powder
  
• ½ tsp turmeric powder
  
• ½ tsp cinnamon powder
  
• 2 tsp coriander powder
  
• 2 tsp cumin powder
  
• 4 large tomatoes pureed
  
• 4 cups chicken stock
  
• salt and sugar to taste
  
• 4 tbsp fresh cream
  
• finely chopped coriander leaves for garnishing
  

Method:

Mix all ingredients listed under kofta and divide them into 10 balls.

Heat the clarified butter (ghee) in a heavy-bottomed pan and fry the next four ingredients till aromatic. Add the ginger-garlic pastes and the grated onions. Fry for about 4 minutes or till the onions are golden brown. Add all the spice powders and fry for a few seconds.

Add the pureed tomatoes and simmer for about 5 minutes.

Add chicken stock, salt and sugar to taste. Bring to a boil.

Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir as the koftas can break). Cook over low heat for about 20 minutes or till the meat balls are cooked thoroughly and the curry thickens. Turn the heat off and stir in fresh cream.

Garnish with a swirl of fresh cream and finely chopped coriander leaves.

As a variation, the koftas can be deep fried in hot oil till golden brown and added to the cooked gravy just before serving.

Serve hot with Naan or Pilaf.

Serves: 4 
Cooking time: Approx. 29 minutes.