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So you could be making ready Chicken Meatballs Curry recipes for your family however this ideas may be useful.
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We hope you got insight from reading it, now let’s go back to chicken meatballs curry recipe. You can cook chicken meatballs curry using 35 ingredients and 19 steps. Here is how you do it.

The ingredients needed to make Chicken Meatballs Curry:

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