Clean, wash and cut the chicken breasts into small pieces.
Slice half a large onion and fry the slices in 1 tbs vegetable oil to lightly golden.
Grind together the fried onions, 2 green chillies, cumin, fennel seeds and pounded green cardamoms to a paste in a wet grinder.
Pulse the chicken 2 or 3 times in a food processor, add the ground masala paste, ginger garlic paste, 1/2 tsp salt, corn flour and pulse more until finely ground.
With a rubber spatula scoop out the chicken mince from the processor in a bowl.
To test if the salt flavour is rightly balanced, fry a tiny portion of the chicken mince and taste it, add more salt if needed and if by chance you made it salty, then sprinkle 2-4 drops of lemon juice (don't make it sour), or mix in 1 tsp of yoghurt.
Heat 2-4 tbs of oil in a non stick frying pan or wok to just hot, not fuming hot.
With wet hands make medium sized balls of the chicken mince to make the kofte. Make them smooth rounds by rolling them with the palms of your hands.
Drop one or two kofte in the hot oil and quickly roll them with a wooden spatula or with the help of the frying pan handle. Remove as soon as they turn opaque. Yes, they’ll be raw inside, no worries coz they have to cook in the curry. We want them soft and juicy. If you fry them longer till they brown they will harden in the curry which we don’t want.
Fry all of them using the technique explained above and keep them aside. They make 20 rounds altogether.