Spicy Minced Chicken Keema Balls Curry Recipe
Keema Balls Recipe, is a hot & spicy dish. Crispy flavoursome chicken meatball dunked in a thick semi gravy, that can be eaten as is or as an appetizer or served as part of your main course.
A popular dish, this Keema Balls Recipe, is a favorite amongst meat lovers. The delicious keema ball is spicy, juicy with flavours hidden inside it. It is simple and easy to cook. Unlike Chicken pieces, this minced meat is a lot easier to eat.
It is mainly prepared as a dish for rice or chapatis. It can also be served as starter/appetizer for parties since it has a semi-gravy.
This Keema Balls Recipe goes very well with hot and soft Jolada Roti Recipe (Jowar Bhakri)
Serve Keema Balls Recipe along with phulkas or whole wheat lachha paratha for a weeknight dinner.
If you like this recipe, you can also try other Keema recipes such as:
- Keema Biryani Recipe (Minced Chicken Recipe)
- Keema Bhindi Recipe (Okra & Minced Meat Curry)
- Mutton Keema Samosa Recipe (Mangsher Singara)
The contest is in association with Preethi Kitchen Appliances.
10 M
20 M
30 M
4 Servings
Ingredients
-
For keema balls
- 250 grams Chicken , boneless and minced (cleaned and washed)
- 1 Onion , sliced
- 1 teaspoon Ginger Garlic Paste
- 5 Coriander (Dhania) Leaves
- 6 Cashew nuts
- 3 Green Chillies
- 1 Whole Eggs
- Salt , as required For the masala
- 1 tablespoon Oil
- 2 Onions , finely sliced
- 1 Tomato , finely chopped
- 5 Mint Leaves (Pudina) , chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chilli powder , (adjust according to your choice)
- 1 teaspoon Garam masala powder
- 1/4 teaspoon Black pepper powder
- Salt , as required
- 1 teaspoon Lemon juice
- 5 sprig Coriander (Dhania) Leaves , finely chopped to garnish
How to make Spicy Minced Chicken Keema Balls Curry Recipe
To begin making the Keema Balls Recipe, we will first make the Keema Balls.
To make the keema balls, in a mixer-jar, combine, boneless chicken pieces along with fresh coriander leaves, green chillies, ginger garlic paste, cashew nuts, egg yolk, and salt and grind it to smooth paste in a grinder.
Transfer the keema mixture into a bowl and shape the keema into lemon sized balls.
Heat oil in a kadai, on medium flame, deep fry the keema balls in the hot oil until it turns into a nice brown colour. Drain on absorbent paper and set aside.
In a pan heat oil on medium flame, add the onions and fry until it turns golden brown. This will take a good 4-5 minutes.
Once the onions turn brown, add ginger garlic paste and fry until the raw smell goes off.
Add chili powder, turmeric powder, garam masala powder, pepper powder, a pinch of salt and continue to cook.
Now that the onions and the masalas have come together, add chopped tomatoes, and cook till they turned mushy. Add the prepared keema balls, sprinkle some water and cover and cook for 5 minutes.
Turn off the flame, add lemon juice and chopped coriander leaves to garnish. You will have a semi-gravy for the Keema Balls Recipe
Serve Keema Balls Recipe along with phulkas or whole wheat lachha paratha for a weeknight dinner.
