Recipe Overview
Cuisine: North Indian
Course: Dinner
Diet: Non-Vegetarian
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This North Indian-inspired dish brings the perfect balance of bold spices and tender chicken in a semi-gravy base. Spicy, aromatic, and deeply satisfying, these keema balls make an ideal meal served with warm phulkas or whole wheat lachha parathas.
Ingredients
| For Keema Balls | Quantity |
|---|---|
| Boneless chicken, minced (cleaned and washed) | 250 grams |
| Onion, sliced | 1 |
| Ginger garlic paste | 1 teaspoon |
| Coriander (Dhania) leaves | 5 leaves |
| Cashew nuts | 6 pieces |
| Green chillies | 3 |
| Egg | 1 whole |
| Salt | As required |
| Sunflower oil (for frying) | 1 tablespoon |
| For Curry Masala | Quantity |
|---|---|
| Sunflower oil | 1 tablespoon |
| Onions, finely sliced | 2 |
| Tomato, finely chopped | 1 |
| Mint leaves (Pudina), chopped | 5 leaves |
| Turmeric powder (Haldi) | 1 teaspoon |
| Ginger garlic paste | 1 teaspoon |
| Red chilli powder (adjust to taste) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Black pepper powder | 1/4 teaspoon |
| Salt | As required |
| Lemon juice | 1 teaspoon |
| Coriander (Dhania) leaves, finely chopped (for garnish) | 5 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 21 g |
| Carbohydrates | 12 g |
| Fats | 15 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Instructions
Step 1: Prepare the Keema Balls
- Blend Ingredients: In a blender or mixer jar, add the boneless chicken pieces, fresh coriander leaves, green chillies, ginger garlic paste, cashew nuts, egg yolk, and a pinch of salt. Grind until you achieve a smooth paste.
- Shape the Balls: Transfer the chicken keema mixture into a bowl. Using your hands, shape the mixture into small, lemon-sized balls.
- Deep Fry the Keema Balls: In a deep kadai or skillet, heat the sunflower oil over medium flame. Once hot, carefully add the keema balls, frying until they turn a beautiful golden brown. Remove and place them on absorbent paper to drain excess oil. Set aside.
Step 2: Prepare the Curry Masala
- Sauté the Onions: In a separate pan, heat 1 tablespoon of oil on medium heat. Add the finely sliced onions and sauté until golden brown, about 4-5 minutes.
- Add Aromatics and Spices: Add ginger garlic paste, stirring until the raw aroma fades. Then add the red chilli powder, turmeric powder, garam masala powder, black pepper powder, and a pinch of salt. Stir well to combine the spices.
- Incorporate Tomatoes: Add the finely chopped tomato and continue to cook, stirring occasionally, until the tomatoes become soft and mushy.
- Combine Keema Balls with Masala: Gently add the prepared keema balls to the pan. Sprinkle a small amount of water to create a semi-gravy consistency, then cover the pan and cook for another 5 minutes on low heat.
Step 3: Finish with Garnish and Serve
- Final Touches: Turn off the flame, add a splash of lemon juice, and sprinkle the freshly chopped coriander leaves over the curry for a fresh, herbaceous finish.
- Serve: This flavorful dish is best served warm alongside phulkas or whole wheat lachha paratha for a delightful dinner.
Enjoy this delicious Spicy Minced Chicken Keema Balls Curry as it fills your kitchen with its inviting aromas and treat your taste buds to the perfect blend of flavors!