Chicken Kofta Masala (Meatballs)

Mix all meatball ingredients gently and thoroughly. Optionally, leave the mixture to rest for around an hour in a cold place.

Create meatballs, around 3 to 5cm diameter. Use a little bit of cooking oil on your palms while rolling to seal.

Dice the onion and tomatoes and blend them into a paste.

Put around 3 tbsp of cooking oil in a pot. Add cumin seeds, cloves, black pepper kernels, cinnamon stick and fry for half a minute and then add ginger garlic paste. After another half a minute, add the onion tomato paste and cook on medium flame.

While the paste is cooking, shallow fry the meatballs to give a little bit of texture and taste. This will help them bind when cooked later. Add chopped coriander.

Once the paste is cooked (takes around 12-15 mins), the paste will thicken and the oil will rise to the top. Add the meatballs gently and stir a little to coat them with the paste. In a couple of minutes, add a little bit of water and let it cook for around 10 minutes on med ium flame and another 5 minutes on low flame. Stir gently as needed.

Serve with roti - flatbreads or nan bread as preferred.