Chicken kofta curry

Chop the onions, blend with some water to a paste. Blend the chopped ginger and garlic cloves with water to a paste. Blend the chopped tomatoes to a fine paste.

Grind the cardamom, cloves and cinnamon stick in a spice grinder.

Crack the egg into a bowl, mix it, add the bread and soak about five minutes.

To the ground chicken add one tablespoon of ginger garlic paste, one tablespoon of chopped coriander leaves and half a teaspoon of salt, then mash in the soaked bread and mix well.

Wet your hands from a bowl of water and form medium-sized meatballs, re-wetting often so the mixture does not stick.

Heat a flat pan on high heat, add the oil, add the onion paste and keep stirring on high until it is well fried and all the water has evaporated.

Add the ginger garlic paste and keep stirring until the raw smell goes away.

Add the blended tomatoes and stir until oil oozes out from the sides of the puree; lower to medium if it sticks.

Add half a teaspoon of turmeric and one teaspoon of salt, stir well, then add about two cups of hot water.

Add half a teaspoon of paprika, stir, and bring the gravy to a boil.

Add one meatball first to check it holds its shape, then add the rest without stacking them.

Swirl the pan rather than stirring with a spoon. Lower to medium, cover partially so steam escapes, and cook 15 minutes.

Add the green chillies, swirl, cover and cook another five minutes.

Add one teaspoon of sugar, the ground garam masala and the coriander leaves, swirl, cover and cook a final five minutes.

Serve with white rice or roti.