Chicken Kofta in Tomato Gravy

cooking.nytimes.com

Joan Haiden

subheading: FOR THE KOFTA:

2 pounds ground chicken

½ cup chopped cilantro (optional)

3 tablespoons gram flour or chickpea flour

2 tablespoons poppy seeds (optional)

1 tablespoon white or malt vinegar

2 teaspoons cumin seeds

2 teaspoons fine sea salt

1½ teaspoons ginger paste or freshly grated ginger

1½ teaspoons garlic paste or freshly grated garlic

1½ teaspoons Kashmiri or other mild red chile powder (or 1 teaspoon red-pepper flakes)

Vegetable or other neutral oil, for greasing hands

subheading: FOR THE GRAVY:

¼ cup ghee or neutral oil

1 large yellow or red onion, finely chopped

1½ teaspoons ginger paste or freshly grated ginger

1½ teaspoons garlic paste or freshly grated garlic

1½ teaspoons Kashmiri or other mild red chile powder

1 teaspoon cumin powder

¼ teaspoon turmeric powder

4 Roma tomatoes, finely chopped, or 1½ cups canned crushed tomatoes

1 teaspoon fine sea salt, plus more to taste

2 cups unsalted chicken stock or water

3 Thai green chiles, sliced

¼ cup full-fat plain Greek yogurt

1 teaspoon poppy seeds (optional)

½ teaspoon garam masala

2 tablespoons roughly chopped cilantro

Rice, roti or naan, for serving

Directions at cooking.nytimes.com

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