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1
Make the raita: Run a piece of cheesecloth under cold water and wring it out well.
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2
Line a colander or sieve with the dampened cloth.
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3
Set this over a bowl and add the yogurt.
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4
While it drains, lightly salt the cucumber in a small bowl.
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5
Let both the yogurt and cucumber sit for 20 minutes.
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6
Drain the liquid from the cucumber.
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7
Carefully lift the cheesecloth and invert it above the bowl of cucumber until the yogurt falls away.
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8
Add the lime juice and season to taste with salt and black pepper or cayenne.
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9
(Draining the whey from the yogurt removes much of the acidity, but if the raita seems too tart, sweeten it with a pinch of sugar or a little honey.)
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10
If you choose, sprinkle with a little paprika.
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11
Make the meatballs: Cover the bread with as much of the milk as it will absorb.Let it soak while you grind the chicken in a food processor.
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12
You want a fairly coarse mix, not a fine paste.
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13
(You are welcome to buy ground chicken, but grinding your own yields a more appealingly chunky meatball and guarantees that you will get the more moist and flavorful thigh meat instead of chicken breast, which is too dry to make a respectable meatball.)
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14
Squeeze the bread to wring out the milk, then drop it into a mixing bowl.
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15
Mash it thoroughly with a fork and add the chicken, chives, herbs, salt, pepper and chilies, if using.
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16
(Not everyone appreciates fresh hot peppers, and they can be omitted.)
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17
Mash and mix it all together with the fork.
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18
To test the seasoning, cover the bottom of a skillet with olive oil, mixed with butter, if you like, and heat over a medium flame.
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19
Fry a small meat patty until the inside is no longer pink and taste it.
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20
If it seems bland, add more salt or pepper to the meat.
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21
Wet your hands and roll meatballs, about an inch across, and fry them, turning every few minutes to brown the entire surface, 7 to 10 minutes.
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22
Transfer to a plate and serve with the lime raita.
