Chicken Kofta curry

Ingredients:
Minced chicken- 500 gms,
Onion- 1/2 ( finely chopped ),
Green corriander leaves- 1/2 cup,
Almonds- 1/3 cup,
Roasted  salted chickpeas-1/3 cup( you can use unsalted ),
Green chilli- 1,
Poppy seeds- 1tsp( soaked in 2 tbsp of warm water for 1/2 hour),
Grated nutmeg-1/2 tsp,
Onion-1/2,
Garlic clove- 6 small or 2 big( chopped ),
Ginger- 1 inch( chopped ),
Green cardamom- 3,
Corriander pwd-2 tsp,
Turmeric pwd-1/2 tsp,
Kashmiri red Chilli pwd- 1tsp,
Yogurt- 3 tbsp- heapful ( beat it  ),
Oil- 3 tbsp,
Salt to taste,
Warm water - 1 and 1/2 cup.

Method:

Dry grind roasted chickpeas ( without the skin )and almonds in a grind to a fine powder.Keep aside in a small bowl.

Grind together 1/2 chopped onion,garlic,ginger,green cardamom,corrinader pwd,red chilli pwd,turmeric pwd,grated nutmeg and poppy seeds with the saoked water to a fine paste.Add water if needed.Take out in a bowl and keep aside.

In the blender,grind together the minced chicken, 1/2 chopped onion,almond and chickpea powder,green chilli,corriander leaves.

Add a little salt.

Mix and make small balls .( grease hands  with oil to make the balls)

Grease the plate with oil and put the balls and cover with foil.Keep in the fridge for 1/2 to 1 hour.
Take out the minced balls from the fridge, once you start cooking.

Heat 3 tbsp of oil in a pressure cooker.
Add the onion, ginger, garlic, poppy,red chilli paste mixture.

Cook for 2 minutes or till oil leaves side.

Lower the heat and gently place all the minced balls in the cooker.

Pour the beaten curd .

With the cooker handle gently swirl the cooker in circular motion.( this process is very important )
The minced balls cook and firms its shape in the curd spice mixture.( if you jerk too hard the koftas will break)  
Swirl and shake so that the curd  evenly distributes it self around and the spices do not stick to the bottom.

We can not use a spoon or spatulla,but keep swirling and  give a little nudge to the cooker.

When the curd is cooked add 1 and 1/2 cup of warm water.

Raise the heat and add salt ( be careful with salt - as the gravy is thin and we have already  added some salt to the koftas ).
Once the gravy comes to boil put the lid on,and as soon as pressure builds,turn off the heat.
Let the koftas cook in the cooker.
When the cooker has cooled down, open the lid.

Check salt.
Sprinkle green corriander leaves and serve.
This dish is very light and  healthy and the taste is good too.

Very similiar to kashmiri dishes which are very light and delicious.Makes 15 koftas