Meatballs are also called as 'Kofta'. No one knows from where it originated. It is made from ground meat. It can be made of chicken/lamb/beef. They are usually rolled into small balls. Also, you can add minced onion, spices, eggs and also herbs. Vegetarians can also make using smashed potatoes with other vegetables of your choice instead of minced meat.
All you need is:
Oil - 2 tbsp
Mustard seed - 1 tsp
Chicken masala powder - 1 tsp
Coriander leaves
To make balls:
Minced Chicken - 1/2 kg
Bread Crumbs - 1/2 cup
Chilli powder - 1/2 tsp
Turmeric powder - a little
Salt - to taste
To Grind:
Onion - 2 large
Tomato - 2
Coriander seeds - 4 tsp
Ginger - 1 inch
Garlic - 5 cloves
Cumin seeds - 2 tsp
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cloves - 2
Cinnamon - 1 inch
Pepper balls - 1/2 tsp
Red chillies - 2 or 3 (I used 3 to make it spicy)
Oil - 5 tbsp
Salt - to taste
This is how it is made:
Roughly cut the onions and tomatoes.
Pour oil in a hot pan . Add coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, pepper balls, ginger, garlic and red chillies. Cook them for a couple of minutes. Add onions and salt. Cook until it turns golden brown. Then add roughly chopped tomatoes until the raw smell goes off. Leave it aside to cool. Grind them all to make a paste. Just add 1/2 cup water if needed.
Mix the minced chicken, bread crumbs, turmeric powder, chilli powder and salt. When it is well mixed, just use little oil to make it stick together. Then make tiny balls. Apply oil in your hands which helps to make the balls round in shape.
Mix the minced chicken, bread crumbs, turmeric powder, chilli powder and salt. When it is well mixed, just use little oil to make it stick together. Then make tiny balls. Apply oil in your hands which helps to make the balls round in shape.
Meanwhile, heat another large pan and add a lug of oil. Fry the chicken balls. Stir them around and cook for 8 - 10 mins. Make sure they are cooked well.
In a hot pan, pour little oil and mustard seeds. When it splutters, add the ground paste. Add chicken masala powder and water to your consistency level. Stir it well. Close the pan with a lid and let cook or 15 - 20 mins in medium flame. You will see the colour of the gravy changing to brown.
At that level, make holes around each meatball using a knife. This will make meatballs little juicy while you eat. Now add them into the gravy. Leave it cook in low flame for half an hour.
When the gravy has reached the right consistency, you can turn off the flame and garnish with coriander leaves (I have used finely chopped coriander leaves to garnish).
Serve it with chapati, naan bread, rice or pulao.
