White Chicken Meatball Curry

Combine all the kofta ingredients to form a soft dough. If the dough is not soft, add an extra tablespoon of cream. Chill for 30 minutes.

Oil your fingers and shape the dough into 1-inch meatballs. Chill again until needed.

In a wide skillet, cook the onion paste for 3 minutes until the water evaporates and oil appears on the sides.

Add all the spices and cook for 1 minute until they release their aroma.

Pour in 1/4 cup water and stir. Add the meatballs one at a time to the skillet. Cover and cook on low heat for 7-10 minutes. To stir, hold the skillet with napkins and shake. Avoid using a spoon until the meatballs turn whitish.

Combine yogurt, cream, coconut milk, and milk in a bowl and pour over the meatballs. Stir gently and cook for another 7-10 minutes on low heat until a little oil surfaces on the pan's sides.

Add milk and water to achieve the desired gravy consistency and bring the curry to a boil again.

Finish with butter and black pepper as a garnish.