Roughly chop the small onion, 1 cup cilantro, and 2 green chilies.

Add the 2 lb chicken tenders, chopped onion, cilantro, and green chilies to the food processor.

Add 1 tsp ginger garlic paste, 1 tsp salt, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 3 tbsp roasted gram flour.

Blend the chicken mixture until finely ground and evenly combined.

Shape the chicken mixture into approximately 18 to 24 equal meatballs.

Add 1 cup plain yogurt, 1/2 cup fried onions, and 2 tomatoes to the food processor.

Blend the yogurt mixture into a smooth sauce and set it aside.

Heat 1 cup vegetable oil in a deep pot over medium heat.

Add 1 tbsp ginger garlic paste and cook it for 1 minute until fragrant.

Stir in 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp turmeric powder, and salt to taste.

Fry the spices for 30 seconds, stirring continuously to prevent burning.

Pour in the blended yogurt sauce and stir until combined.

Fry the sauce over medium heat for about 5 to 7 minutes until the oil separates at the edges.

Add 2 cups water and bring the curry sauce to a boil.

Gently lower the chicken meatballs into the boiling sauce in a single layer where possible.

Cook the meatballs uncovered over high heat for 4 to 5 minutes.

Cover the pot and simmer over low heat for 15 to 20 minutes until the chicken is cooked through.

Slice the remaining green chili and chop additional cilantro for garnish.

Garnish the cooked koftay curry with green chili and cilantro before serving hot.