Chicken Meatball Curry

Ingredients

For the Meatballs

500 g chicken mince (preferably freshly ground)

2 onions, finely chopped

4 green chillies, finely chopped

1 tsp coriander powder

½ tsp cumin powder

½ tsp pepper powder

½ tsp garam masala

1 tsp ginger-garlic paste

Salt to taste

Breadcrumbs made from 2 slices toasted bread

1 egg, well beaten

Oil for shallow frying

Preparation for the meatballs

Lightly stir-fry the chopped onions and green chillies until soft. Allow to cool.

Add this mixture to the chicken mince.

Add coriander powder, cumin powder, pepper powder, garam masala, ginger-garlic paste and salt.

Add the breadcrumbs and the beaten egg.

Mix everything well and form into medium-sized balls.

Shallow fry the meatballs until lightly browned. Keep aside.

For the Masala

5 Kashmiri red chillies

1 tsp cumin seeds

¼ tsp peppercorns

¼ tsp turmeric powder

1 javitri (mace flower)

½ inch cinnamon

2 cardamom pods

3 cloves

¼ tsp sesame seeds

¼ tsp poppy seeds

¼ tsp fennel seeds

1 tsp ginger-garlic paste

1 onion, sliced

½ cup desiccated coconut

Small piece of tamarind

Preparation : Dry roast all the above ingredients until fragrant.  Allow to cool. Grind to a smooth paste with a little water.

Method : Heat oil in a pan and stir-fry 2 finely chopped onions until nicely browned. Add the ground masala paste and a little water. Cook on medium flame for about 5 minutes. Add salt to taste. Gently add the prepared meatballs. Add some water if required to adjust the gravy. Cover and cook on low flame for about 20 minutes until the meatballs are cooked and the curry thickens.