Chicken Keema Balls/Meat Ball Curry

Ingredients

• 2 Cups Sliced Onions

• 2 Tsp Curd 

• 1 Cup Tomato Puree

• 1 Tbsp Ginger Garlic Paste 

• 1/2 Tsp Red Chili Powder

• 1/4 Tsp Turmeric Powder

• 1/4 Tsp Cumin Powder

• 1/ Tsp Coriander Powder

• 1/4 Tsp Garam Masala

• Oil

For the Keema Balls/ Meat Balls

• 300 Grams boneless Chicken

• 1 Tbsp Curd

• 1 Tsp Red Chili Powder

• 1/2 Tsp Turmeric Powder

• 1/2 Tsp Cumin Powder

• 1 Tsp Coriander Powder

• 1/2 Tsp Garam Masala

• 2 Tsp Oil  

• Salt to taste  

• Handful of coriander Leaves 

Method 

• Make keema from the boneless chicken by blending it in a blender

• Take a bowl, add the keema and all the other ingredients mentioned under "For the Keema Balls/ Meat Balls" and mix it well so that all the ingredients are mixed thoroughly

• Make equal sized small round balls from the above mixture by applying little oil to your hands

• Keep theses balls aside and lets start making the gravy

• Heat 1 Tbsp of oil in a pan on medium flame, add onions with a pinch of salt till golden brown 

• Cool the onions and blend it to coarse paste in a blender by adding about 2 Tsp of curd

• Heat 2 tsp of oil in  the same pan, used previously for frying the onions and add the tomato puree and cook it nicely for about 5 minutes 

• Once the tomato puree is nicely cooked, add the turmeric powder, chili powder, cumin powder, coriander, garam masala and ginger garlic paste and saute it for 1-2 minutes 

• Add the onion and curd paste, 3/4 cup water and cook till it gets a nice boil which will make 1-2 minutes 

• Slowly add the Chicken keema balls/ Meat balls to the gravy (do not stir at this point ) and cook it on low flame by closing the pan with a lid for about 10 minutes 

• Once the keema balls are cooked mix them into the gravy slowly and adjust the consistency by adding more water in case required and check for salt

• Serve it hot with rice/ bread / roti