Kashmiri Chicken Gushtaba (Wazwan-Style Curry)

In a large bowl, mix the chicken mince with salt, cumin powder, green and black cardamom, ginger-garlic paste, and ghee.

Refrigerate for 20–25 minutes to firm up the mixture.

Grease your palms and shape the mixture into large, round balls (tennis ball-sized). Chill again until ready to cook.

Heat oil in a pan and fry the sliced onions until golden and crisp.

Cool slightly, and crush coarsely using a mortar-pestle or blender.

Reserve both the onions and the leftover oil for later.

In a deep pot, bring water to a boil.

Add all the whole spices, sliced ginger, garlic cloves, dry ginger powder, and salt.

Simmer for 8–10 minutes to extract the flavors.

Strain the broth and keep it aside.

In a deep pan or wok, whisk the curd until smooth. Add the egg and whisk again until fully blended.

Stir in salt, green chillies, and black pepper.

Cook on high heat, stirring continuously until the curd comes to a gentle boil.

Add ghee and cook for another 2-3 minutes.

Pour in the strained broth and simmer for 4–5 minutes on medium heat.

Gently place the chilled chicken balls to the simmering gravy.

Sprinkle in the mint powder and cook uncovered for 10-15 minutes,

Next, add the crushed fried onions along with the reserved onion oil. Continue simmering for an additional 8-10 minutes, or until the meatballs are fully cooked and the gravy has begun to thicken. (Keep in mind, the gravy will thicken further as it cools.)

Taste and adjust salt as needed.

Serve chicken Goshtaba hot with steamed basmati rice, butter naan or soft roti or the Kashmiri-style pulao.