Shahi chicken kofta in a creamy tomato yogurt gravy

Boil an onion in a small pot of water for 5 minutes to mellow it, then cool it under cold tap water.

Blend ginger, garlic, four tablespoons of yogurt, tomatoes, a few coriander stems and the boiled onion to a very smooth paste.

Grind boneless skinless chicken thighs to a smooth paste in a food processor. Add finely grated ginger and garlic, chopped coriander, green chillies, fresh bread crumbs, a tablespoon of oil, half a teaspoon of salt and a teaspoon of garam masala.

Mix and knead very well, like a dough, so the koftas do not break.

Optionally refrigerate about 30 minutes so the meat firms up and is easier to shape.

Squeeze each portion to release air pockets and shape into tight koftas with no cracks; refrigerate if not cooking right away.

Heat about 6 tablespoons of oil and add the pureed tomato yogurt mixture while the oil is just warm, so it does not splatter and the yogurt does not split. Stir on medium-low, then once bubbling stir continuously on medium a few minutes until the oil floats on top.

Add a teaspoon of salt, a teaspoon of sugar, 2 teaspoons of Shahi Garam Masala, 2 teaspoons of ground coriander and a teaspoon of ground cumin.

Add the meatballs in a single layer and leave on medium-low for 5 minutes until creamish at the bottom; shake the pan and gently turn each with a small spoon.

Add a cup of slightly warm milk, shake the pan and cover partially so the meatballs do not break. Simmer on very low heat 25 minutes, shaking the pan rather than stirring.

Add whole green chillies and cover again.

After 25 minutes, taste and adjust the salt; add half a teaspoon of black pepper, about an eighth of a teaspoon of grated nutmeg and a generous shower of coriander leaves.