Let's see how to make chicken keema balls in Telugu, Chicken Meatballs Curry, Chicken Kofta Curry, and Chicken Meatballs in Gravy, Chicken Kofta Gravy Recipe, Chicken Kofta Recipe, and Chicken Meatballs Recipe.

Ingredients for Chicken Kofta/chicken keema balls Curry:

(For Meatballs/ Koftas: To make around 10-12 meatballs)

- Chicken mince/ keema- 250 gms

- Salt- 1/2 tsp

- Pepper powder- 1/2 tsp

- Corn starch / Breadcrumbs- 5-6 tbsp.

- Onion, fine chopped- 2 tbsp.

- Green chillies chopped-2

- Coriander leaves chopped- 2 tbsp.

- Garlic, fine chopped- 1 clove

- Egg - 1 small

-  Whole garam masala/spices-

- Green cardamom- 4

- Cloves- 4

- Cinnamon- 2 pieces of 1”

- Ginger garlic paste- 2 tsp

- Brown onion paste by grinding together-

- Fried onions- 2 medium (total 120 gms)

- Curd/yogurt- 2 tbsps.

- Tomato purée of 2 small tomatoes- total 100 gms

- Turmeric powder- 1/4 tsp

- Red Chilli powder-1 tsp

- Coriander powder- 2 tsp

- Cumin powder- 1 tsp

- Garam masala powder- 1/2 tsp

- Salt- 1/2 tsp or to taste

- Oil -3 tbsps.

 

Preparation for Chicken Kofta/chicken keema balls Curry:

Video -

- Fine chop 1/2 an onion (around 2 tbsp. fine chopped onion), 2 green chillies, 1 clove garlic & coriander leaves.

- Mix the chicken mince with the items indicated above. Rub oil on your palms and form round meatballs as shown. Should give 10-12 meatballs depending on the size. Arrange all in a plate and keep it in the fridge for around 1 hour.

- Fry the sliced onions till golden, remove and let it cool.

- To make a brown onion paste, add the fried onions & 2 tbsps. curd/ yoghurt to a grinder/ blender, blend it to a paste. Do not add water.

- Make a purée of 2 small tomatoes or use readymade tomato purée.

 

Process for Chicken Kofta/chicken keema balls Curry:

- Heat 3 tbsps. oil in a kadai/pan and add the whole garam masala/spices.

- Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.

- Now add the brown onion paste, mix well and fry on low heat for 2 mins.

- Add the tomato purée, mix and fry on low heat for 2 mins.

- Add all the spice powders other than garam masala powder, mix and fry on low heat with a splash of water for 2-3 mins till oil separates.

- Now add 200 ml water, mix well and add garam masala powder. Mix again and simmer on low heat for 2-3 mins till oil separates.

- Slide in the meatballs/koftas gently side by side and cover & cook on low heat for 5 mins.

- Remove the lid, hold the panhandles on both sides and gently shake it for the Koftas to turn and get coated in the gravy.

- Cover and cook again on low heat for another 15-20 mins till the koftas/meatballs are cooked.

- Serve with roti or rice.