Tiers

• 500g boneless chicken
• 1/2 large onion or 1 medium onion
• 1 tsp salt
• 3 tbsps oil
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 1/2 tsp cumin seeds
• 1 tsp green chillies (or to taste)
• 1/2 tsp ginger garlic
• 1 slice of bread – soaked in water ( a perfect chance to use up the crusty end slice of a loaf of a bread)
• 2 tsps gram flour
• A handful of chopped coriander
• A handful of chopped spring onions
• 1/4 tsp garlic

Curry:

• 1 tomato tin
• 1 tsp salt or to taste
• 1 tsp red chillies
• Pinch of turmeric
• 1 tbsp tomato puree
• Sugar to taste
• 9 tbsps oil (use from the oil in which the koftas were fried in)
• 1/4 cup water
• Chopped coriander to garnish

Method

1. Recite Bismillah.
2. Mince chicken with 1/2 an onion. Allow the water to drain, preferably overnight.
3. Then squeeze the water out of the bread & add to the minced chicken.
4. Add the remaining ingredients & combine well.
5. Make balls & deep fry.
6. In a pot add all the ingredients for the curry along with the koftas.
7. Summer on low heat for a few minutes, till oil releases.
8. Garnish with coriander.
9. Serve with hot chapatis. Enjoy!