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Gurvindas Chicken Koftas

Cindy - http://lucindaslife-lucinda.blogspot.com/
This is a great recipe and although it may look a bit long winded,it is well worth it.
Once you have made it a couple of times it doesn't take too long.

For the gravy spice blend:
1 tb fennel seeds
1tb cumin seeds
1/2 tb coriander seeds
1 star anise
1/2 tb green cardomom seeds
1 stick cinnamin
1-2 dried chillies or more depending on how hot you want it.
1/2 ts turmeric powder
Dry roast all the spices except the turmeric until they start to change colour. Place in a coffee grinder while still warm and grind to a powder. add the turmeric. Put aside.

'Wet' ingredients
3 large onions finely chopped
a thumb sized piece of ginger grated (I use the microplane)
4 cloves garlic grated (I use the microplane)
1 tb tomato paste
salt
1 ts sugar
roots and stems of a bunch of coriander finely chopped (reserve the leaves for later)
1 can tomatoes - not the italian style as the 'juice' is too thick
water
1/4-1/2 cup ghee or oil* (I use light olive oil if I have run out of ghee)

For the Koftas
500g - 1 kg chicken mince
fresh bread crumbs
a squeeze lemon juice
1-2 egg yolks (1 yolk per 500g mince)
salt and pepper

In a large pan - I use my le crueset cast iron pot - heat the ghee/oil over a medium to low heat. Add the onions and fry off until they are caramelised (about 5 - 8 mins). Add the garlic and the ginger and fry off until soft - be careful they do not stick to the pan and burn too much - they will a little.

When the ghee/oil has risen to the top of the onion mix, add the spice mix, tomato paste and sugar and fry a little (about 10-20 seconds), then add the canned tomatoes, about 1/2 can water, the coriander roots and stalks.

Bring to a simmer and simmer over a very low heat using a diffuser mat if you need to, covered 45-60 mins. The gravy is ready when it is thickish and the onion has sort of dissolved into nothing - you will still be able to distinguish some of the bits of onion, but most of it cooks away into nothingness. A good indication that the gravy is ready is when the oil/ghee has risen to the top. Sometimes though it doesn't always happen if the sauce is boiled. So you need to be careful to keep it on a low heat.

To make the koftas. Mix all the ingredients together, season with a little salt and pepper. Form into golf ball sized balls and put aside to rest approx 15 mins (any longer and the lemon juice will start to 'cook' the protein in the chicken mince).

After the koftas have rested, bring the heat of the gravy up to a simmer - you may need to add a little more water** - and drop in the koftas one by one. Once they are all in add the fine chopped coriander leaves reserving some for the yoghurt raita (recipe to follow).

Simmer gently until the koftas are cooked through.

Serve with plenty of cooked rice and some raita drizzled over.

Coriander Raita

These are approximate measurements, add more or less as you like:
1-2 tb fine chopped coriander leaves (or more if you like)
1 tb deseeded and peeled lebanese cucumber diced
1 tb deseeded tomatoe diced
pinch salt
a good squeeze lemon juice
a pinch roasted cumin powder (just toast some cumin seeds in a pan and grind to a powder)
a pinch chili powder (optional)
1/4 cup thick ( I use greek style) plain yoghurt

Mix altogether in a bowl. Allow to rest for flavours to develop (I make these while the koftas are resting)

Mint Raita

These are approximate measurements, add more or less as you like:
a small handful off mint finely chopped
2 ts sugar
juice 1/2 lemon (approx)
pinch salt
1/4 cup thick (I use greek style) plain yoghurt

Mix as above, raitas should be a little runny.

*Sometimes you need more depending on the size of the onions you are using.
** You can substitute 1/2 cup carnartion evaporated milk - this makes a lovely creamy sauce.

I sometimes peel some cocktail potatoes and add them to the gravy about halfway through the cooking.