Kofta Curry - cooking recipe

Ingredients

1 3/4 lbs ground chicken
1 piece (3/4 inch) fresh ginger, grated
1/2 tsp ground cinnamon
1 tbsp coarsely chopped fresh cilantro
4 cloves garlic, crushed
2 tbsp ghee
1 medium onion, finely chopped
2 None fresh long red chili peppers, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp ground fenugreek
1 tsp garam masala
4 medium tomatoes, peeled and chopped coarsely
2 cups chicken stock
1/2 cup fresh cilantro leaves

Preparation

Combine ground chicken, ginger, cinnamon, chopped cilantro and half the garlic in large bowl. Roll level tablespoons of the mixture into balls. Place balls on tray; cover. Refrigerate 30 mins.
Meanwhile, heat 1 tbsp of the ghee in large saucepan. Cook onion, chili pepper, spices and remaining garlic, stirring, until onion is lightly browned. Add tomato; cook, stirring, about 5 mins or until tomato softens. Add stock; simmer, uncovered, about 15 mins or until sauce thickens slightly.
Heat remaining ghee in large skillet on medium-high heat. Cook kofta, in batches, until browned. Add kofta to sauce; simmer, uncovered, about 10 mins or until kofta are cooked through. Remove from heat. Stir in cilantro leaves.
Serve kofta curry with a cucumber raita, if desired.