Tuesday, May 15, 2012

Chicken Ball Curry

This is a simple chicken curry which has small gooseberry sized chicken balls in a thick gravy. Usually in koftas you use chicken mince. Here I've used cooked chicken and ground it in a mixer. Grind the chicken very well so you can make the balls tight, otherwise there is a chance that they'll break when you put it for frying. My son enjoyed this curry with his morning appams and his rice at noon. So I can confidently say this is a versatile curry. I've used the same gravy to make Paneer Peas masala which I posted sometime back. Do check that too.


You need
  • Oil for frying and sauteing
  • Salt to taste
 For the chicken balls
  • Boneless chicken - 1/4 kg (I used one chicken breast)
  • Onion - 1 (chopped)
  • Chopped ginger - 1 tsp 
  • Chopped garlic - 1 tsp
  • Chopped green chilli - 1 tsp
  • Cornflour - 2 tbsp

For the gravy
  • Onion - 3 big
  • Tomato - 1 big
  • Chopped ginger - 3 tsp
  • Chilli powder - 2 tsp (increase/decrease acc. to your tolerance)
  • Turmeric powder - 1/4 tsp
  • Cumin powder - 1/2 tsp
  • Milk - 1 cup



Method
For making chicken balls
  • Cook boneless chicken pieces with salt
  • Grind cooked boneless chicken in a mixer very well
  • In a thick bottomed vessel pour little oil and saute chopped ginger, garlic and green chilli.
  • When they turn light brown add chopped onion. Add salt. 
  • Saute until it becomes transparent and then light brown.
  • Leave it to cool. 
  • When cool put in mixer and grind along with the already ground chicken (just a small rotation is enough)
  • Move the above into a bowl and make small gooseberry size balls out of it.
  • Roll in cornflour and deep fry until golden brown.



For the gravy
  • Heat little oil in a pan
  • When hot add chopped ginger and sliced onion.
  • Saute until they become light brown. Put the flame on low.
  • Add chilli powder and turmeric powder. Saute until raw smell goes. 
  • Switch off the flame and let it cool
  • Chop tomato and put in a mixer.
  • Put the above sauteed onion mix also with chopped tomato in mixer and grind to a smooth paste.
  • Switch on the flame and put a thick bottomed vessel on flame.
  • In this pour the onion-tomato paste and let it simmer until most of the water dries up. Stir occasionally.
  • Add cumin powder at this stage and stir again. 
  • Add milk and mix well. Put in the fried chicken balls and let it simmer on low flame for 5 minutes. Switch off
  • Serve with rotis 



10 comments:

  1. Delicious !
    The gravy looks perfect.

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  2. Yummilicious,creamy n innovative balls like koftas..Loved it!!

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  3. Such a good recipe Reshmi, I make a meat(beef) ball curry, but nothing like this. I like how you grind onion/tomatoes like many Northern based curries. Very unique and a must-try.

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  4. such a great recipe, so so delicious.

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  5. delicious and mouth watering gravy... looks fantastic...

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  6. Looks yum
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  7. wow.....the chicken curry looks so creamy n delicious !!!!!!!loved it !!!!

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  8. luks so creamy and delicious......yummy

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