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1
Finely chop the garlic and ginger.
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2
Combine all the chicken meatball ingredients and mix very well.
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3
Cover with plastic wrap and refrigerate for 30 minutes.
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4
You can refrigerate it overnight too.
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5
Make 12 chicken meatballs.
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6
Put just about enough water to cover the meatballs in a small pan and bring to a boil.
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7
Cook the meatballs in the water in batches.
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8
The cooking water will be used as soup in the curry, so don't throw it out.
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9
Finely chop the onion, ginger and garlic for the sauce.
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10
Open a tomato can.
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11
Heat oil in a frying pan over medium heat.
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12
Add cumin seeds and stir fry.
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13
They'll making a crackling and popping sound.
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14
Add garlic and ginger, and stir fry until fragrant.
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15
Add onion, and stir fry until translucent or caramelized.
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16
Add the spices and mix to combine.
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17
It will look a bit dry, but it's fine.
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18
Add canned tomatoes.
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19
Keep stir frying until the tomatoes have fallen apart and have become an oily paste.
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20
The key to a delicious curry is this step.
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21
The tomatoes will disintegrate and become a paste like this.
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22
Turn the heat down to low.
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23
Add about 100 to 300 ml of the chicken soup from Step 4, and dilute the paste.
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24
Add salt to taste.
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25
Add fresh cream (or yogurt) and mix.
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26
If too much moisture has evaporated, add a bit more chicken soup to adjust.
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27
Add the chicken meatballs and mix.
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28
If you love fresh coriander leaves, you could add some chopped here.
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29
Garnish with fresh cilantro to taste and it's done.
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30
If you serve the chicken kofta as the main dish with vegetable sabji on the side, you'll have a nicely balanced meal.
