Spicy Chicken Koftas
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1 lb skinless boneless chicken, chopped
2 cloves garlic
1 inch piece ginger root grated
4 tsp garam masala
pinch of turmeric
4 tbsp chopped cilantro
2 fresh green chillis, seeded
half a green bell pepper
one quarter small onion
6 tbsp olive oil
lime wedges

Put all ingredients except oil and lime into food processor or blender and
until finely chopped. Shape into 16 balls. Heat oil in large skillet or Wok
and fry koftas for 8 to 10 minutes turning to ensure even cooking. Drain
and serve hot with lime wedges  and/or paleo friendly salsa.
Garam masala:
Finely grind together 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp
black peppercorns, 2 tsp cloves, 1 tsp cardamom seeds, 2 dried bay leaves,
I cinammon stick (3 inch) and 1 dried red chilli. Store in an airtight
container and use within 3 weeks.

From Amanda (ahl5 at Yale)