Place all the ingredients listed under the chicken kofta / meatball section in a food processor. Pulse for about 20 – 30 seconds till the chicken is turned into mince, and the rest of the ingredients are mixed together. Don’t process too much else the mixture will be too pasty.
Heat oil in big pot. Fry onions till golden then take them out leaving the oil in the pot.
Blend onions with yogurt in blender till a paste is formed.
Heat the leftover oil from the onions and add ginger garlic paste, coriander powder, red chilli powder & salt. Saute for 2-3 minutes.
Add the blended onion & yoghurt mixture. Cook on medium heat, and stir the mixture constantly till it turns a golden brown colour from an initial cream-ish colour. If the spice mixture is sticking to the bottom, add water in small increments. This process is called "bhunna" in Urdu / Hindi and is complete when oil can be seen on top of the masala.
Add 3 cups of water to the masala and let it come to a boil.
Once the curry is at a boil, add the chicken koftas / meatballs and cook for 5 minutes. Be careful while adding the koftas so that they don't break, and instead of using a spoon move the pot around using kitchen towel / pot holders to incorporate the kofta's in the salan/curry. The reason being that since the koftas are made from chicken, they are quite soft and prone to breaking, hence the best method is to swirl the pot around with a spoon only being used if required.
Cook on high flame for 10-12 minutes, then let it simmer for around 30 minutes till cooked. Gravy can be adjusted on personal preference - I prefer a thinner gravy, but quite a few people prefer a more thicker gravy.
Garnish with green coriander right before serving.
Serve with a simple salad of sliced onions, salt, vinegar and fresh coriander along with fresh roti and/or steamed rice.