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