Chicken Balls Served in Sauce

Step 1

Put the chicken in a food processor. Add salt, chili powder, coriander powder, pepper, cumin powder, roasted chickpea powder, poppy seed paste, ginger-garlic paste, and some fresh coriander leaves. Blend everything until you get a smooth mixture.

Step 2

Shape the mixture into evenly sized balls. Heat some oil in a pan, toss in the whole spices, and let them sizzle for about a minute. Then carefully add the chicken balls and cook them until they turn golden brown on all sides.

Step 3

While the meatballs cook, make the sauce. In another pan, heat a bit of oil and sauté chopped onions, ginger, and garlic for 2-3 minutes until they become soft and translucent. Transfer this to a bowl and add green chilies, tomato slices, yogurt, salt, chili powder, turmeric, coriander powder, and cumin powder. Blend everything into a smooth sauce.

Step 4

Once the meatballs are nicely browned, pour the sauce into the pan with the meatballs. Let it simmer and cook until you see the oil start to separate from the sauce.

Step 5

Finish by stirring in fresh coriander leaves and a pinch of garam masala. Give it a taste, adjust seasoning if needed, and it’s ready to serve!

How To Serve This Dish

Serve with steamed rice or noodles to soak up the delicious sauce. Adding a side of steamed vegetables or a fresh salad can bring a nice contrast to the dish. Garnish with chopped green onions or sesame seeds for extra color and flavor.

Storing Food Safely

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to keep the chicken balls crispy. Avoid storing the chicken balls in the sauce if you want to maintain their crunch.