Chicken Meatballs


Chicken Meatballs

Preparing meatballs:


  • chicken keema : 2 cup
  • Ginger garlic paste:  1tsp each
  • lemon juice: 1 tbsp
  • Black pepper crushed: 1tsp
  • Red chili powder: 1tsp
  • salt: 1 tsp
  • Crushed Fried Onion (Beresta): 1/2 Cup
  • Egg white : 2
  • Tomato sauce: 1tbsp
  • Cornflour: 1tbsp
  • Garam masala powder: 1tsp
  • Bread crumbs : 1/4cup
In a pan add 1tbsp oil and toast the breadcrumbs until golden brown.
In a large bowl, add chicken keema, egg white, tomato sauce, salt, lemon juice and cornflour and using a egg/electric beater,beat them very well. Then add all others meatballs ingredients and mix well.


Add 1tsp oil in your hands and Using hands gently make round balls. Place into refrigerator for 1 hour.

Preparing curry:


  1. Chopped Onion: 1cup
  2. Cardamom: 3, cinnamon: 2, bay leaves: 2
  3. Ginger paste: 1 tsp
  4. Garlic paste: 1tsp
  5. Coriander : 1tsp, powdered
  6. Black pepper: 1/2 tsp, powdered
  7. Garam masala: 1 tsp, powdered
  8. Red chillies:1 tsp, powdered
  9. Turmeric:1 tsp , powdered
  10. Yogurt: 1tbsp
  11. Green chilies: 3
  12. Salt to taste
  13. Oil : 1/2 cup
  14. Roasted cumin powder: 1tsp
  15. sugar: 1tsp
  16. ghee: 2 tbsp
Heat oil in a saucepan, add onion and green chilies and fry until it soft. Then turn off the heat and blend onion, chilies and 1/2cup water in a paste.
Again Pour this mixture into saucepan and add cinnamon, cardamom , bay leaves , yogurt, salt, garlic-ginger paste, coriander, cumin, garam masala, black pepper, turmeric and red chili powders. Stir well. Add some water and cook until oil separates.


Take out the meatballs from the refrigerator and add into the gravy and mix well. Cook for 1 minute. Add 1 cup water. Stir for a bit. Make sure that the balls do not break by stirring rigorously. Cover and Cook on low flame for 15 minutes.
Now Sprinkle cumin powder, ghee and sugar and cook for another 2 minutes on low flame.
 Serve hot with plain rice or pulao or roti.

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