Instructions

1. Process 1/2 peeled and quartered medium red onion, 3 peeled garlic cloves, and 1 (1/4-inch-thick) slice peeled ginger in a food processor until finely chopped, 15 to 30 seconds.
2. Heat 2 tablespoons ghee in a large high-sided skillet over medium-heat until shimmering. Add 1/4 teaspoon cumin seeds and sauté until fragrant, about 30 seconds. Add the onion mixture and cook, stirring frequently, until golden-brown, about 3 minutes.
3. Stir in 1 teaspoon kosher salt, 1/2 teaspoon ground coriander, 1/4 teaspoon chili powder, 1/4 teaspoon garam masala, and 1/4 teaspoon ground turmeric. Cook, stirring often, until the spices are toasted and fragrant, about 1 minute. Transfer to a large bowl (reserve the skillet) and let cool until room temperature, about 6 minutes.
4. Meanwhile, pulse 1 pound chopped boneless, skinless chicken thighs in the food processor (no need to clean), until finely chopped, 20 to 25 (1-second) pulses.
5. When the onion mixture is cooled, add the chicken, 1/4 cup fresh cilantro leaves, 2 tablespoons fresh mint leaves, 1 tablespoon plain yogurt, and 2 teaspoons roasted gram flour. Gently mix until just combined.
6. Using damp hands, divide the mixture into 12 portions (2 1/2 to 3 tablespoons each), and shape into smooth balls.
7. Wipe the reserved skillet clean. Heat 1 tablespoon vegetable oil in the skillet over medium-high heat until shimmering. Add the kofta in a single layer and cook until browned all over, about 2 minutes per side (they will not be cooked through). Transfer to a plate.
8. Make the curry
9. Heat 2 tablespoons ghee in the same skillet (no need to clean) over medium heat. Add 1/2 finely chopped medium red onion, 1/2 finely chopped green Thai chili, 3 grated garlic cloves, and 1 grated (1/4-inch-thick) slice peeled ginger. Cook, stirring frequently, until the onion is golden-brown, about 5 minutes.
10. Stir in 3/4 teaspoon kosher salt, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon chili powder, and 1/4 teaspoon garam masala. Cook, stirring often, until the spices are toasted and fragrant, about 1 minute. Add 1 teaspoon tomato paste and cook, stirring frequently, until the tomato paste darkens in color and caramelizes, about 1 minute.
11. Stir in 1 (5-ounce) can crushed tomatoes and 3/4 cup water. Reduce the heat to maintain a simmer and cook until the oils separate out from the sauce along the edges of the pan, 10 to 15 minutes.
12. Return the kofta to the skillet. Cover and cook, stirring occasionally, until the kofta are cooked through and register at least 165ºF on an instant-read thermometer, 10 to 15 minutes.
13. Stir in 2 tablespoons heavy cream. Garnish with cilantro leaves and serve with steamed rice or naan if desired.