In a large bowl combine ground chicken, grated onion, chopped cilantro, sliced green onions, ginger-garlic paste, chopped green chili, garam masala, ground coriander, ground cumin, red chili powder, and salt. Mix gently but thoroughly to incorporate spices without overworking the meat.

Bind and rest

Add the beaten egg and breadcrumbs (or gram flour). Mix until the mixture holds together when pressed. If mixture feels too wet, add up to 1-2 tbs extra breadcrumbs. Cover and refrigerate for 15-20 minutes to firm up (this helps shape uniform koftas).

Shape and pan-fry

Divide mixture into 14–16 equal portions and shape into smooth egg-sized or slightly oval meatballs. Heat 3 tbs oil in a large nonstick skillet over medium heat. When oil is hot, add koftas in a single layer (work in batches). Shallow-fry 3–4 minutes per side, turning gently until golden brown and cooked about 80% through. Remove to a plate lined with paper towel. They will finish cooking in the sauce.

Lababdar Sauce (Rich Tomato-Onion-Gravy)

Whole spice tempering

In a heavy-bottomed saucepan or deep skillet, heat 2 tbs ghee and 1 tbs butter over medium heat. Add bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté 30–45 seconds until fragrant.

Onion and aromatics

Add the thinly sliced onion and cook, stirring, until soft and lightly golden, about 6–8 minutes. Add 1 tbs ginger-garlic paste and cook another 1–2 minutes until raw aroma disappears.

Tomatoes & spice

Add chopped tomatoes and cook until they break down and oil begins to separate, about 8–10 minutes. Stir in kashmiri red chili powder, ground coriander, ground cumin, turmeric and salt. Cook 2–3 minutes to roast the spices.

Cashew cream

Stir in the cashew paste and 1/4 cup water to loosen the sauce. Simmer 3–4 minutes, stirring so it integrates smoothly. If the sauce looks too thick, add up to 1/4 cup more water to reach a spoon-coating consistency.

Simmer with koftas

Gently add the partially cooked koftas to the sauce, spooning sauce over them to submerge about half to three-quarters. Cover and simmer on low for 8–10 minutes so koftas finish cooking and absorb flavors. Stir gently once or twice to avoid breaking them.

Finish and enrich

Lower heat to very gentle. Stir in the fresh cream and crushed kasuri methi. Adjust salt and add sugar/honey if tomatoes are too acidic. Cook 1–2 minutes until warmed through (do not boil vigorously after adding cream). Finish with lemon juice and sprinkle chopped cilantro.

Zaffrani Pulao (Saffron Rice)

Prep saffron and rice

Rinse basmati rice 3–4 times until water runs clear. Soak rice 15–20 minutes, then drain. Soak saffron threads in 2 tbs warm milk or water for at least 10 minutes to release color and aroma.

Cook whole spices

In a medium saucepan, heat 1.5 tbs ghee over medium heat. Add bay leaf, green cardamom, clove and cinnamon stick and sauté 30 seconds until fragrant.

Cook rice

Add drained rice to the pan and gently sauté 1 minute to coat grains in ghee. Add 2.75 cups water and 1 tsp salt, bring to a boil uncovered. Reduce heat to low, cover tightly and simmer 12–14 minutes until rice is tender and liquid absorbed. Turn off heat and let rest, covered, for 8–10 minutes.

Finish with saffron

Fluff rice gently with a fork. Drizzle saffron-infused milk over the rice and very gently fold to create pockets of color. Scatter fried onions if using. Keep covered until ready to serve.