Calcutta Chicken Koftas

• 2 green chilies
• 1 piece gingerroot (1 inch), peeled
• 1/4 cup fresh mint
• 1/4 cup fresh coriander (cilantro)
• 1 lb. (450 g) lean ground chicken
• 1 egg
• 1-1/2 tsp. garam masala, divided
• 1 tsp. ground cumin
• 1 cup water
• 1 Tbsp. corn starch
• 1/4 cup Kraft Catalina Dressing
• 2 Tbsp. reduced-sodium soy sauce
• 1/2 tsp. crushed red pepper
• 2 green onions, chopped
• 2 Tbsp. chopped fresh coriander (cilantro)

1. Heat oven to 400 degrees F.
2. Process first 4 ingredients in food processor until well blended.
3. Add chicken, egg, 1 tsp.
4. garam masala and cumin; process just until blended.
5. Shape into 24 (1-inch) balls.
6. Place in 13x9-inch baking dish sprayed with cooking spray.
7. Bake 15 min.
8. Meanwhile, gradually stir water into corn starch in small bowl.
9. Add remaining garam masala, dressing, soy sauce and crushed pepper; mix well.
10. Pour sauce over meatballs.
11. Bake 10 min.
12. or until sauce is thickened and meatballs are done (175 degrees F).
13. Stir in onions and 2 Tbsp.
14. chopped coriander.

green chilies, gingerroot, fresh mint, fresh coriander, lean ground chicken, egg, garam masala, ground cumin, water, corn starch, soy sauce, red pepper, green onions, fresh coriander

Taken from www.kraftrecipes.com/recipes/calcutta-chicken-koftas-119100.aspx (may not work)