Chicken Kofta Curry with Basmati Rice

1. Prepare the Rice

1. Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear. Let drain for 5 minutes.
2. In a medium saucepan, melt the butter with the whole cumin seeds over medium heat until fragrant and sizzling (about 1 minute).
3. Tip in the drained rice and stir for 1 minute to coat every grain in the aromatic butter.
4. Pour in 450ml of water and add 0.5 tsp salt. Bring to a rapid boil, then immediately turn the heat to the absolute lowest setting, cover tightly with a lid, and cook undisturbed for 12 minutes.
5. Remove from heat and let sit covered for 5 minutes, then gently fluff with a fork.

2. Shape the Koftas

1. In a large mixing bowl, combine the minced chicken, half of the grated onion, half of the minced garlic, half of the grated ginger, the green chili, half of the fresh coriander, breadcrumbs, egg, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp garam masala, 0.5 tsp salt, and 0.25 tsp black pepper.
2. Mix gently with clean hands until just evenly incorporated—avoid overworking to keep the meatballs light and juicy.
3. Lightly oil your hands and shape the mixture into 12 to 14 round, golf-ball-sized meatballs. Place them on a clean plate.

3. Sear the Koftas

1. Heat 2 tablespoons of oil in a wide, deep skillet or Dutch oven over medium-high heat.
2. Add the koftas in a single layer (work in batches if needed to avoid crowding) and sear for 4 to 5 minutes, gently rolling them so they develop a golden-brown crust on all sides. They do not need to be cooked through yet.
3. Transfer the seared koftas to a warm plate and set aside.

4. Build the Curry Sauce

1. Reduce the heat under the skillet to medium and add the remaining 1 tablespoon of oil.
2. Add the cinnamon stick and cracked cardamom pods, frying for 30 seconds until aromatic.
3. Stir in the remaining grated onion and cook for 4 to 5 minutes until soft and pale golden.
4. Add the rest of the garlic and ginger, cooking for another 1 minute.
5. Stir in the ground turmeric, paprika, the remaining 1 tsp ground coriander, and 0.5 tsp ground cumin. Toast the spices in the oil for 30 seconds.
6. Pour in the canned tomatoes (or passata) along with 100ml water and 0.5 tsp salt. Bring the sauce to a gentle simmer and let it cook for 6 to 8 minutes until slightly thickened and fragrant.

5. Simmer and Finish

1. Lower the heat to medium-low and stir the cream (or whisked yogurt) into the simmering sauce until silky and unified.
2. Carefully nestle the browned chicken koftas and any resting juices back into the sauce.
3. Cover with a lid and simmer gently for 8 to 10 minutes, until the koftas are thoroughly cooked through and tender.
4. Sprinkle the remaining 0.5 tsp garam masala over the top and adjust seasoning with a pinch of salt if desired.

6. Plate and Serve

1. Spoon generous portions of the aromatic cumin basmati rice onto warm shallow bowls.
2. Ladle the rich, terracotta curry alongside, arranging 3 to 4 koftas per bowl.
3. Drizzle a tiny swirl of extra cream over the sauce and garnish generously with freshly chopped coriander leaves before serving.