Chicken Koftas with Mint Yoghurt

Koftas

 * 750 g minced chicken
 * 30 ml / 2 tbsp fresh chopped mint
 * 10 ml / 2 tsp of fresh grated ginger
 * 5 ml / 1 tsp of ground coriander
 * 2.5 ml / ½ tsp garam masala
 * 5 ml / 1 tsp of hot chilli powder
 * 60 ml of natural yoghurt
 * 3 tbsp of ghee (clarified butter)

Sauce

 * 2 onions sliced
 * 2 cloves of garlic
 * 2.5 ml / ½ tsp of cardamom
 * 5 ml / 1 tsp of garam masala
 * 5 ml / 1 tsp of turmeric
 * 5 ml / 1 tsp of cumin seeds
 * 15 ml / 1 tbsp of tomato purée
 * 2 tomatoes chopped
 * 2 small aubergines, chopped
 * 2 chillies, chopped
 * 250 ml of chicken stock
 * 15 ml / 1 tbsp or coriander leaves

To finish the dish

 * 30 ml / 2 tbsp of natural yoghurt
 * 15 ml / 1 tbsp of mint leaves, shredded

Directions

 * 1) Mix the chicken mince, mint, ginger, coriander, garam masala, chilli powder and yoghurt together in a bowl.
 * 2) Shape the mix into ovals or sausage shapes.
 * 3) If too moist and it does not hold its shape, add a little flour.
 * 4) Place the koftas on a tray and refrigerate.
 * 5) Heat ½ the ghee in a large pan and cook the koftas until browned all over.
 * 6) Drain on kitchen paper.
 * 7) Heat the remaining ghee in the same pan and cook the onions, garlic, cardamom, garam masala, turmeric, and cumin.
 * 8) Stirring until the onions are lightly browned.
 * 9) Add the tomato purée, tomatoes, aubergine and chillies, cook with a lid for a further 15 – 20 minutes then remove the lid and add the koftas and cook for an additional 10 minutes.
 * 10) Just before serving, mix together the mint and yoghurt, spoon the koftas into a bowl and top with mint yoghurt, serve with rice.