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Tuesday, July 30, 2013

Chicken Meatballs Gravy ( tandoori meatballs in butter chicken gravy )















Preparation time - 30-40 mins

Ingredients:
For meatballs - minced chicken ( 1 cup ), chopped onion ( 1/3 cup ), garlic flakes ( 5-6 nos ), chopped coriander leaves ( 1 tbs ), fresh bread crumbs ( 1/3 cup ), egg ( 1 no ), tandoori chicken masala ( 2 pinch ), green chilli ( 1 no. ), salt to taste, oil for deep frying.

For butter chicken gravy - chopped onion ( 1 large ), ginger ( 1 inch ), garlic flakes ( 6-7 nos ), tomato ( 1 no ), cinnamon stick ( 1 inch long ), cloves ( 2-3 nos ), cardamon ( 1-2 nos ), red chilli powder ( 1/2 tsp ), turmeric ( 1/4 tsp), coriander powder (1/4 tsp), cumin powder ( 1/4 tsp), garam masala ( 1/5 tsp ), butter ( 2 tbs ), almonds ( 6-7 nos), fresh cream ( 1 tbs), tomato ketchup ( 1-2 tsp), salt to taste.

Preparation - Take all the ingredients( except for oil) for the meatballs in a food processor and blend into a smooth paste ( no need to add water ). Rub some oil onto the palms of your hands and shape the paste into lemon sized balls.

Soak the almonds for 4-5 hours. Remove the skin.

Cooking: Heat sufficient oil in a wok for deep frying. Add the meatballs a few at a time. Fry uniformly on all sides till brown. Remove from wok and put on a paper towel to absorb excess oil. Repeat for the remaining meatballs.Keep aside.

Heat 1 tbs of butter in another wok. Add the chopped onion, ginger and garlic. Fry till onion turns translucent. Add the whole garam masalas and tomatoes. Stir fry till tomatoes soften a bit. Remove from wok and allow to cool down.

Transfer into a food processor along with the almonds and grind into a smooth paste.

Heat the remaining butter in the wok. Add the above paste and fry for 2-3 minutes. Add all the powdered masalas along with salt and cook for 2 minutes.

Add 1 1/2 cups of water and bring to a boil. Put the meatballs into the wok and cover with a lid. Let it simmer for 5-6 minutes.

Add the fresh cream and ketchup, mix well and switch off the flame. ( Add an extra dollop of butter if desired )

Garnish with onion rings and lemon. Serve hot.



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