Chicken Kofta in Tomato Gravy

Kofta are little balls of heavily spiced ground meat, most often beef or lamb. In Pakistan, they are tender and cooked in a spiced gravy. This kind of preparation makes them perfect to eat over basmati rice and roti, the gravy poured over the former or sopped up with the latter.

Makes: 4 to 6 servings (18 to 24 kofta)

Total time: 55 minutes

For the kofta:

2 pounds ground chicken

1/2 cup chopped cilantro (optional)

3 tablespoons gram flour or chickpea flour

2 tablespoons poppy seeds (optional)

1 tablespoon white or malt vinegar

2 teaspoons cumin seeds

2 teaspoons fine sea salt

1 1/2 teaspoons ginger paste or freshly grated ginger

1 1/2 teaspoons garlic paste or freshly grated garlic

1 1/2 teaspoons Kashmiri or other mild red chile powder (or 1 teaspoon red pepper flakes)

Vegetable or other neutral oil, for greasing hands

For the gravy:

1/4 cup ghee or neutral oil

1 large yellow or red onion, finely chopped

1 1/2 teaspoons ginger paste or freshly grated ginger

1 1/2 teaspoons garlic paste or freshly grated garlic

1 1/2 teaspoons Kashmiri or other mild red chile powder

1 teaspoon cumin powder

1/4 teaspoon turmeric powder

4 Roma tomatoes, finely chopped, or 1 1/2 cups canned crushed tomatoes

1 teaspoon fine sea salt, plus more to taste

2 cups unsalted chicken stock or water

3 Thai green chiles, sliced

1/4 cup full-fat plain Greek yogurt

1 teaspoon poppy seeds (optional)

1/2 teaspoon garam masala

2 tablespoons roughly chopped cilantro

Rice, roti or naan, for serving

1. Prepare the kofta: Mix all the ingredients for the kofta except for the oil until evenly distributed. (Do not overmix.) With oiled palms, gently form golf ball-size kofta and lay them out on a sheet pan, making sure they’re not touching. If cooking right away, set aside while you make the gravy. (If freezing, place the sheet pan in a freezer for 3 hours or until the kofta harden, then transfer to a container and store for up to 3 months. If refrigerating, cover and chill overnight.)

2. Prepare the gravy: Heat ghee or oil in a large pot on high for 30 seconds. Add onion, ginger and garlic and cook until the onion is translucent, 5 to 7 minutes, stirring frequently.

3. Add red chile powder, cumin and turmeric and stir for 30 seconds. Stir in tomatoes and salt. Continue cooking, stirring occasionally, until the mixture becomes jammy and the oil separates, 5 to 7 minutes.

4. Add stock and green chiles and bring to a boil. (If you prefer a slightly thicker gravy, cook until slightly reduced, 3 to 5 minutes.) Stir in yogurt. Once the mixture is simmering, reduce heat to medium and gently lower the meatballs into the liquid. (They may not all fit in one layer.)

5. Once the liquid returns to a simmer, reduce the heat to low, cover and cook until the kofta are done (cut one open to make sure it’s cooked through), 20 to 25 minutes. Season to taste with salt. Top with poppy seeds, if using, garam masala and cilantro. Serve with rice, roti or naan.

Note: Once the kofta are in the pot, do not stir or stir gently once the meatballs are firm to reduce the chance of them breaking.

Mango Lassi

Mangoes tend to vary in texture and sweetness depending on where they are from; tart varieties can add sour notes to salad while milder mangoes go well with chile and lime. In Pakistan and across South Asia, there is a revered, intoxicating sweetness to most mangoes. Adding yogurt and milk to chopped bits balances that sweetness. This recipe adds honey to the mix, making allowances for the kind of mango that might be available — but you can skip it, if luck sources sweet mangoes.

Makes: 4 servings

Total time: 5 minutes

3 cups frozen or fresh chopped mango

2 cups full-fat plain yogurt (preferably Desi- or Indian-style)

1 cup milk or water

2 tablespoons honey

1/2 teaspoon fine sea salt

1 teaspoon cardamom powder (optional)

1 teaspoon crushed almonds (optional)

1 teaspoon crushed pistachios (optional)

1. In a blender, blend mango, yogurt, milk, honey and salt until smooth.

2. Pour into glasses and top with cardamom powder and nuts, if using.