Chicken Kofta in Tomato Gravy

Preparation

1. Step 1

   Prepare the kofta: Mix all the ingredients for the kofta except for the oil until evenly distributed. (Do not overmix.) With oiled palms, gently form golf ball-size kofta and lay them out on a sheet pan making sure they’re not touching. If cooking right away, set aside while you make the gravy. (If freezing, place the sheet pan in a freezer for 3 hours or until the kofta harden, then transfer to a container and store for up to 3 months. If refrigerating, cover and chill overnight.)

2. Step 2

   Prepare the gravy: Heat ghee or oil in a large pot on high for 30 seconds. Add onion, ginger and garlic and cook until the onion is translucent, 5 to 7 minutes, stirring frequently.

3. Step 3

   Add red chile powder, cumin and turmeric and stir for 30 seconds. Stir in tomatoes and salt. Continue cooking, stirring occasionally, until the mixture becomes jammy and the oil separates, 5 to 7 minutes.

4. Step 4

   Add stock and green chiles and bring to a boil. (If you prefer a slightly thicker gravy, cook until slightly reduced, 3 to 5 minutes.) Stir in yogurt. Once the mixture is simmering, reduce heat to medium and gently lower the meatballs into the liquid. (They may not all fit in one layer.)

5. Step 5

   Once the liquid returns to a simmer, reduce the heat to low, cover and cook until the kofta are done (cut one open to make sure it’s cooked through), 20 to 25 minutes. Season to taste with salt. Top with poppy seeds (if using), garam masala and cilantro. Serve with rice, roti or naan.