Chicken Kofta (Chicken Meatball Curry)

Take two chicken breast fillets. Defrost until soft but not completely defrosted- this helps make a nicer keema. Then add to a food processor and mince. Add garlic, ginger, chili powders and chopped cilantro and green & red chillies. Make balls and fry in oil. Don't fry too much as it will taste burnt. Remove the fried balls, the chicken does not have to cook fully as we'll cook it more later.
Take ginger, garlic, cumin, coriander, chili, turmeric, garam masala and tomato puree and mix. Heat oil and fry onion paste. Then add these spices and fry until oil and masala separates. Add very little water if needed and keep stirring at high heat. Then put in the chicken balls and keep frying. Then add about 1.5 cups of water and let simmer. Keep as much gravy as you like. Put in cilantro and whole green chilis