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In a large bowl, combine 1 kg chicken keema, 1 tbsp red chilli flakes, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp garam masala powder, salt to taste, 4 tbsp roasted chickpeas powder, 1 medium chopped onion, 1/2 bunch chopped coriander leaves, 2 inches julienned ginger, and 3-4 chopped green chilies.
Mix all the kofta ingredients thoroughly by hand until well combined and uniform.
Take small portions of the prepared kofta mixture and roll them into smooth, round balls. Set them aside on a plate.
Heat 1 cup of oil in a large pot. Add 6 cloves, 2 black cardamoms, 3-4 green cardamoms, 1 tsp white cumin seeds, 2-3 cinnamon sticks, and 1 tsp black peppercorns. Roast for 30 seconds until fragrant.
Add onion paste (from 3 medium onions) and 2 tsp ginger garlic paste to the pot. Cook, stirring occasionally, until the onion paste turns light golden brown and the oil separates from the mixture.
Stir in 1 tbsp red chilli powder, 1 tsp Kashmiri red chilli, 1 tbsp coriander powder, 1/4 tsp turmeric powder, and salt to taste. Mix well and cook for a few minutes until the spices are well combined and fragrant, and the oil starts to separate again.
Add 1/2 cup of yogurt to the gravy and mix thoroughly. Continue to cook until the yogurt is fully incorporated and the oil separates, indicating the gravy is well cooked.
Gently place the prepared chicken kofta balls into the simmering gravy, arranging them carefully.
Add 1/2 glass of water to the pot. Cover the pot with a lid and cook on medium flame for 15-20 minutes, allowing the kofta to cook through and absorb the flavors.
After 20 minutes, remove the lid and gently shake the pan well to ensure the kofta do not stick to the bottom and are evenly cooked without breaking them.
Add 3 medium-sized potatoes (cut into wedges) and 2 glasses of water to the pot. Gently stir to combine.
Cover the pot again and cook on medium flame for another 10-15 minutes, or until the potatoes are tender and cooked through.
Once the potatoes are cooked, add 4-5 whole green chilies and fresh coriander leaves for garnish. Serve the chicken kofta curry hot.
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