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The ingredients needed to make Chicken Meatballs Curry:
- Get For the Meatballs:
- Prepare 500 g finely ground/mince chicken
- Prepare 1 finely chopped onion
- Take 2-3 green chilies
- You need 1/2 bunch coriander leaves
- Get 8-10 mint leaves
- Use Juice of 1 lime
- Provide 2 tsp ginger-garlic paste
- Use 1 tsp red chilli powder
- Get 1 tbsp coriander powder
- Get 1 tsp garam masala powder
- Prepare 1 tsp meat or chicken masala
- Prepare 4 tbsp roasted gram flour (besan)
- Get 1 large egg
- Take 1-1/2 tsp or to taste salt
- You need 2 cups or more oil for deep frying
- Provide For the Curry:
- Get 2 medium sized onions chopped finely
- You need 3 large tomatoes grated (discard skin)
- Get 1 tbsp heaped ginger-garlic paste
- Use 1-2 finely chopped green chilies
- Provide 1/4 cup finely chopped coriander leaves
- Prepare 1 tsp cumin seeds
- Take 1/2 tsp kashmiri red chilli powder
- Use 1/2 tsp turmeric powder
- Take 1 tsp kolhapuri red chilli powder (or spicy red chilli powder)
- Take 1 tsp heaped coriander powder
- Take 1 tsp garam masala powder
- Get 1/2 tsp meat masala (optional)
- Take to taste Salt
- You need Handful coriander leaves, chopped
- You need 1 tbsp kasoori methi powder
- You need 1 cup warm water
- Take 1 cup marinated chicken mince (portion removed from meatballs)
- Use 3-4 tbsp olive oil
Steps to make Chicken Meatballs Curry:
- For Meatballs: Roast gram flour in a pan for 2-3 minutes stirring constantly. Keep aside to cool.
- Grind chilies, lime juice, coriander leaves, and mint leaves coarsely.
- In a large mixing bowl, combine all dry spices, ginger-garlic paste, green chutney, salt, gram flour, and egg with the chicken mince thoroughly.
- Cover with cling film and refrigerate overnight or for at least 3-4 hours.
- Take about 1-1/2 tbsp mixture and, with wet hands, shape it into a ball.
- Drop the balls carefully in the hot oil and fry till golden brown in colour from all sides.
- Remove from pan and transfer to a place covered with paper napkins to drain excess oil.
- For Curry: Heat oil in a wok/casserole. Once it's heated, add cumin seeds and let them turn brown.
- Add green chilies and coriander leaves. Stir well for few seconds.
- Add onions and saute them till caramelized.
- Add ginger-garlic paste and stir well with onions constantly for a minute and till the raw flavors of the paste disappears. Add little water so it doesn't char at the bottom of the pan.
- Now add tomatoes and cook them well till oil oozes out. Keep stirring intermittently.
- Add the dry spices and mix well. Keep stirring till oil floats.
- Add chicken mince and saute well till chicken is thoroughly coated with the masala. Cook covered for 5 minutes.
- Add water as needed for gravy consistency. Cover with lid and let the curry simmer for couple of minutes.
- Add salt to taste keeping in mind the chicken mince has salt too.
- Now add cooked meatballs to the curry and gently simmer the curry for another 5 minutes.
- Finally add crushed kasoori methi powder and chopped coriander leaves. Stir gently to prevent the meatballs from breaking apart.
- Serve hot with roti/paratha/rice.
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