Kofta ingredients:

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500g minced chicken breast

1 onion (finely chopped and squeezed)

4 green chillies (chopped)

1 tbsp each: chopped ginger, garlic

10–12 mint leaves, handful coriander (chopped)

Juice of ½ lemon

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Ground spices:

(¼ tsp garam masala, 1 tsp spicy red chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp black salt, pinch black pepper)

Salt to taste

1 tbsp ghee

1 egg

¼ tsp liquid smoke

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Gravy ingredients:

2 tbsp vegetable oil + 2 tbsp ghee

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Whole spices:

(½ tsp cumin seeds, 3 green cardamoms, 1 black cardamom, 1” cinnamon, 1 bay leaf)

4 onions (chopped)

2 tbsp ginger-garlic-green chilli paste

(¼ tsp turmeric, 1 tbsp degi red chilli powder, 1 tsp spicy chilli, 1 tbsp coriander powder)

½ cup whisked plain yoghurt

3 tomatoes (pureed) OR 1 cup of canned tomato puree

Salt to taste

2 green chillies (slit), 1” ginger (julienned)

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For garnish:

3 tbsp cream (optional)

Pinch each: roasted kasuri methi powder, garam masala

Handful fresh coriander in a bowl, chop and freeze any leftover coriander

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1. Mince chicken coarsely or use pre-minced chicken. Mix chopped onion with a pinch of salt, rest for 2–3 mins, then squeeze out all water. In a bowl, combine chicken, onion, green chilli, ginger, garlic, mint, coriander, lemon juice, all the spices, salt, and ghee. Add 1 egg if desired. Mix and knead for 3–4 mins until it binds.

2. Add the liquid smoke and knead into the mixture gently until evenly distributed.

3. Form small balls (30-35g each). Fry in medium-hot oil until golden brown. Don't fully cook — they'll finish in the gravy. Set aside.

4. Heat oil + ghee in a deep cooking pan. Add whole spices, then onions. Sauté on high until golden. Add ginger-garlic-green chilli paste and cook until deeper golden.

5. Lower heat, add powdered spices with a splash of hot water. Cook 2-3 mins. Stir in whisked plain yoghurt, then add tomato puree and salt. Cook uncovered 25-30 mins on medium-high until oil separates, stirring occasionally and adding water if it thickens too much.

6. Add fried koftas, green chillies, and julienned ginger. Adjust gravy with hot water if needed. Simmer 3-4 mins. Sprinkle kasuri methi, garam masala onto the dish, and leave fresh coriander in a bowl for garnish in fridge.