CHICKEN KEEMA BALLS / KODI KAIMA UNDALU

CHICKEN KEEMA BALLS/KODI KAIMA UNDALU

INGREDIENTS:

Chicken bone less – ½ kg,

Ginger garlic paste – 1 ½ tsp,

Onion – 2 – finely chopped,

Green chili – 2 – finely chopped,

Cloves – 2,

Cinnamon powder – ½ tsp,

Green cardamom – 1,

Corn flour – ½ tsp,

Roasted chana dal/putnala pappu – 1tsp,

Coconut grated – 1 tsp,

Red chili powder – 1 tsp,

Coriander powder – 1 tsp,

Turmeric powder – a pinch,

Salt as per taste,

Black pepper powder – ¼ tsp,

Tomato – finely chopped – 1,

Curry leaves – 2 stems,

Oil – for frying,

Lemon juice – 1 tsp,

METHOD:

Blend coconut, ginger garlic paste, cloves, cinnamon powder, putnala pappu, onion, red chili powder, coriander powder, black pepper powder, salt into a fine paste,

Clean the boneless chicken and keep it aside,

Now remove the grounded masala into a bowl and add 4 tsp of this masala to the chicken and add corn flour and lemon juice and blend it well into a coarse paste,

Heat oil in a kadai moderately,

Make round balls (marble size) of this chicken paste and fry them in the heated oil on a medium flame till they are cooked well from inside and turned golden brown,

Remove the fried balls in a tissue, you can serve this chicken keema balls dry like this with onion and cucumber salad as a starter sanck,

TO MAKE GRAVY,

Heat 3 tsp of oil and add the grounded masala to the oil and fry the masala till it leaves oil in the corners of the kadai,

Now add tomato pieces and fry for some more time,

Now add the keema balls and mix everything well, check the spices and add if required (salt and red chili powder)

Now add ½ cup of water to it, and add curry leaves, cover with lid and cook till the gravy thickens,

Serve hot with white rice roties, phulkas or fried rice and biryanis…