Ingredients:
- Chicken mince 1 kg
- Onion 2
- Eggs 2
- Bread slice 2 to 3
- Crushed garlic 2 tbsp
- Kashmiri chili paste 2 tbsp
- Cumin powder 1 tsp
- Crushed black pepper 1 tsp
- Baking powder ½ tsp
- Oil for fry
- Salt to taste
- For gravy:
- Tomato puree 1 cup
- Kashmiri chili paste ½ cup
- Yogurt 1 cup
- Turmeric powder 1 tsp
- All spice powder 1 tsp
- Cumin powder 1 tsp
- Ginger garlic paste 2 tbsp
- Chopped onion 2
- Oil 3 to 4 tbsp
- Salt to taste
Method:
- In a pan add onion to fry on high flame for 1 minute.
- Then add 1 chopper with 1 kg chicken mince, 2 to 3 bread slices, 2 fried onion, 2 eggs, 2 tbsp crushed garlic, 2 tbsp kashmiri chili paste, 1 tsp cumin powder, 1 tsp crushed black pepper and salt to taste to make paste.
- Now make balls from mixture and light fry them. For gravy: in a pan heat 3 to 4 tbsp oil and fry 2 chopped onions till it turn light brown.
- Then add 2 tbsp ginger garlic paste and fry to 1 to 2 minutes more.
- Then add 1 cup tomato puree and 1 cup whisked yogurt.
- Then add 1 tsp turmeric powder, 1 tsp all spice powder, 1 tsp cumin powder and mixture to suate.
- When it turns dry and oil separates add as required water with meat balls and cook on low flame for 10 to 15 minutes.
- Dish it out garnish with green coriander and serve.
