Chicken Ball Curry (without cream)

This curry is different from the ball curry that I have posted before. Here the chicken balls are not cooked before adding them to the gravy.

Ingredients:-

For the chicken balls:-

  1. Chicken – 500 grams, boneless breast pieces
  2. Garlic – 4 big cloves (pasted)
  3. Red chilly powder – 1 heaping tsp.
  4. Fennel seeds powder – 1/2 tsp.
  5. Cilantro – 2 tbsps.
  6. salt – 13/4 tsp.
  7. Cashews- 1 tbsp
  8. Oil – 1 tsp.

For the masala paste:-

  1. Oil – 1 tbsp.
  2. Green cardamom – 1 number
  3. Clove – 1 number
  4. Cinnamon – 1/2″ piece
  5. Fennel seeds – 1 heaping tsp.
  6. Cashews – 1/4 cup
  7. Onion – 1 cup, thinly sliced
  8. Tomato – 1/4 cup, thinly sliced

For the final gravy:-

  1. Oil – 1 tbsp
  2. Green cardamom – 1 number
  3. Clove – 1 number
  4. Cinnamon – 1/2″ piece
  5. Cumin seeds – 1 tsp.
  6. Star aniseed – one number, small
  7. Bay leaf – 1 number
  8. Dry red chillies – 5 numbers, do not split
  9. Cashews – 6 numbers, halved
  10. Ginger – 1 heaping tsp.
  11. Garlic – 1 heaping tbsp, finely chopped
  12. Onion – 1 cup, finely chopped
  13. Kashmiri chilly powder – 1.5 tsp.
  14. Tomato – 1/4 cup
  15. Cilantro – 2 tbsps, chopped
  16. Water – 1 cup
  17. salt as per taste

Method:-

  1. Marinate the chicken pieces with oil, red chilly powder, salt, garlic paste, oil, fennel seeds powder & cilantro for 1 hour. Grind to a coarse paste adding the cashews. Make small balls from the mixture & keep aside.
  2. For the masala paste, heat oil in a pan & add all the spices. Add the cashews & fry till they are golden brown in colour. Throw in the chopped onions & cook till they are lightly browned. Add the tomato slices & cook for 10 minutes. Let cool slightly & grind to a smooth paste adding 2 tbsps of water.
  3. For the gravy, heat oil & add the cumin seeds. Throw in all the whole spices & dry red chillies. Add the cashews & fry.
  4. Add the onions, ginger & garlic & cook till they turn golden brown in colour. Add the chilly powder & cook on low heat for a minute. Add the tomato slices & cilantro. Cook for 10 minutes or till mushy. Add the ground masala paste (step 2) & saute’ for 7 minutes. Add water & bring to a boil. Add salt.
  5. Add the chicken balls & cover cook on very low heat (otherwise the balls will turn hard) for 15 minutes.
  6. Serve hot with any Indian flat bread.
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