Recipe of Quick Chicken Meatballs Curry

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We hope you got benefit from reading it, now let's go back to chicken meatballs curry recipe. To cook chicken meatballs curry you only need 35 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to prepare Chicken Meatballs Curry:

1. Take of For the Meatballs:.
2. Take 500 g of finely ground/mince chicken.
3. You need 1 of finely chopped onion.
4. Take 2-3 of green chilies.
5. Take 1/2 bunch of coriander leaves.
6. Prepare 8-10 of mint leaves.
7. Prepare of Juice of 1 lime.
8. You need 2 tsp of ginger-garlic paste.
9. Provide 1 tsp of red chilli powder.
10. Provide 1 tbsp of coriander powder.
11. Prepare 1 tsp of garam masala powder.
12. Take 1 tsp of meat or chicken masala.
13. Take 4 tbsp of roasted gram flour (besan).
14. Use 1 of large egg.
15. Prepare 1-1/2 tsp of or to taste salt.
16. You need 2 cups of or more oil for deep frying.
17. Take of For the Curry:.
18. Use 2 of medium sized onions chopped finely.
19. Use 3 of large tomatoes grated (discard skin).
20. Prepare 1 tbsp of heaped ginger-garlic paste.
21. Get 1-2 of finely chopped green chilies.
22. Take 1/4 cup of finely chopped coriander leaves.
23. Use 1 tsp of cumin seeds.
24. Use 1/2 tsp of kashmiri red chilli powder.
25. Take 1/2 tsp of turmeric powder.
26. Provide 1 tsp of kolhapuri red chilli powder (or spicy red chilli powder).
27. Use 1 tsp of heaped coriander powder.
28. Use 1 tsp of garam masala powder.
29. Get 1/2 tsp of meat masala (optional).
30. Get to taste of Salt.
31. Take Handful of coriander leaves, chopped.
32. Get 1 tbsp of kasoori methi powder.
33. Take 1 cup of warm water.
34. You need 1 cup of marinated chicken mince (portion removed from meatballs).
35. You need 3-4 tbsp of olive oil.

Steps to make Chicken Meatballs Curry:

1. For Meatballs: Roast gram flour in a pan for 2-3 minutes stirring constantly. Keep aside to cool..
2. Grind chilies, lime juice, coriander leaves, and mint leaves coarsely..
3. In a large mixing bowl, combine all dry spices, ginger-garlic paste, green chutney, salt, gram flour, and egg with the chicken mince thoroughly..
4. Cover with cling film and refrigerate overnight or for at least 3-4 hours..
5. Take about 1-1/2 tbsp mixture and, with wet hands, shape it into a ball..
6. Drop the balls carefully in the hot oil and fry till golden brown in colour from all sides..
7. Remove from pan and transfer to a place covered with paper napkins to drain excess oil..
8. For Curry: Heat oil in a wok/casserole. Once it's heated, add cumin seeds and let them turn brown..
9. Add green chilies and coriander leaves. Stir well for few seconds..
10. Add onions and saute them till caramelized..
11. 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..
12. Now add tomatoes and cook them well till oil oozes out. Keep stirring intermittently..
13. Add the dry spices and mix well. Keep stirring till oil floats..
14. Add chicken mince and saute well till chicken is thoroughly coated with the masala. Cook covered for 5 minutes..
15. Add water as needed for gravy consistency. Cover with lid and let the curry simmer for couple of minutes..
16. Add salt to taste keeping in mind the chicken mince has salt too..
17. Now add cooked meatballs to the curry and gently simmer the curry for another 5 minutes..
18. Finally add crushed kasoori methi powder and chopped coriander leaves. Stir gently to prevent the meatballs from breaking apart..
19. Serve hot with roti/paratha/rice..

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