Ingredients

• 1 lb. skinless, boneless chicken, coarsely chopped
• 1 clove garlic
• 1-inch piece ginger root, minced
• 4 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 2 tablespoons chopped fresh cilantro
• 1/2 green bell pepper, chopped coarsely
• 1/2 teaspoon salt
• about 6 tablespoons oil for frying (or more if needed)
• 1 jar lime pickle (for garnish)
• lime wedges (for garnish)

Directions

Place chicken, garlic, ginger root, garam masala, ground turmeric, cilantro, bell pepper and salt in a food processor or blender and process until the mixture is finely chopped.

Form the mixture into 1 1/2-inch balls (may be formed into 1-inch balls for appetizers). Heat oil in a large skillet or wok and

fry koftas in batches (place as many as will fit into the skillet or wok, leaving enough room to roll koftas around to cook on all sides) for 8-10 minutes, turning occasionally to ensure they cook evenly. (Note: Before removing first batch of cooked koftas from skillet, it is always a good idea to cut into one of the cooked koftas to ensure it has been cooked all the way through. If it is not completely cooked, return it to skillet and continue cooking koftas until thoroughly cooked.) Lift koftas from oil with a slotted spoon and place on paper towels to drain. (Note: If you are making these koftas as appetizers, the smaller koftas will cook more quickly. Check to see if a kofta is cooked all the way through after about 5-7 minutes.)

To keep cooked koftas warm while frying remaining koftas, place on a baking sheet and cover with aluminum foil, then place in a 200-degree oven.

Serve koftas hot with lime pickle (or other sauce you prefer, such as salsa verde) and garnish with lime wedges.