Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Chicken Meatballs Curry. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Chicken Meatballs Curry Recipe.
You can cook Chicken Meatballs Curry using 35 ingredients and 19 steps. Here is how you achieve that.
Ingredients of Chicken Meatballs Curry
- Take of For the Meatballs:.
- Prepare 500 g of finely ground/mince chicken.
- Make ready 1 of finely chopped onion.
- You need 2-3 of green chilies.
- It’s 1/2 bunch of coriander leaves.
- Take 8-10 of mint leaves.
- It’s of Juice of 1 lime.
- It’s 2 tsp of ginger-garlic paste.
- Make ready 1 tsp of red chilli powder.
- It’s 1 tbsp of coriander powder.
- Make ready 1 tsp of garam masala powder.
- It’s 1 tsp of meat or chicken masala.
- Make ready 4 tbsp of roasted gram flour (besan).
- Prepare 1 of large egg.
- It’s 1-1/2 tsp of or to taste salt.
- You need 2 cups of or more oil for deep frying.
- Prepare of For the Curry:.
- You need 2 of medium sized onions chopped finely.
- Prepare 3 of large tomatoes grated (discard skin).
- Prepare 1 tbsp of heaped ginger-garlic paste.
- Prepare 1-2 of finely chopped green chilies.
- Take 1/4 cup of finely chopped coriander leaves.
- Take 1 tsp of cumin seeds.
- Make ready 1/2 tsp of kashmiri red chilli powder.
- It’s 1/2 tsp of turmeric powder.
- Take 1 tsp of kolhapuri red chilli powder (or spicy red chilli powder).
- Take 1 tsp of heaped coriander powder.
- You need 1 tsp of garam masala powder.
- It’s 1/2 tsp of meat masala (optional).
- Make ready to taste of Salt.
- You need Handful of coriander leaves, chopped.
- Prepare 1 tbsp of kasoori methi powder.
- You need 1 cup of warm water.
- Take 1 cup of marinated chicken mince (portion removed from meatballs).
- Make ready 3-4 tbsp of olive oil.
Chicken Meatballs Curry step by step
- 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..
