Chicken meatball recipe for beginner's

Chicken meatball a juicy succulent starter and a main course dish in curry form. Chicken meatballs are easy to prepare with simple ingredients at home. This beginner-friendly chicken recipe tastes great in any form.

Ingredients for chicken meatballs recipe

1. Boneless chicken - 400 gms

2. Red onions - 2 finely chopped

3. Tomato - 1 largely chopped

4. Green chillies - 3 

5. Curry leaves - 1 strand

6. Coriander leaves - 1 strand

7. Cooking oil - 6 spoons

8. Ginger garlic paste - 1 spoon

9. Crushed ginger - 1/2 spoon

10. Crushed garlic - 1/2 spoon

Powdered Spices

11. Turmeric powder - 1 spoon

12. Kashmiri red chilli powder - 1 spoon(optional for colour)

13. Chicken pepper masala powder - 1 spoon (optional for enhanced taste)

14. Garam Masala - 1/2 spoon

15. Coriander powder - 1 spoon

16. Curry masala powder - 1 spoon

17. Salt as required 

18, Corn flour / maida / puffed channa dal powder - 1 spoon for binding.

Whole Spices

19. Green Carmadom - 2 small pods

20. Cloves - 1 with flower bud

21. Cinnamon stick - 1 inch long

Cooking instruction

Chicken meatball preparation

Add the boneless chicken pieces, salt, turmeric powder to a blender and make a coarse paste without adding any water and set it aside. In a pan add 2 vegetable oil, chopped onion's, finely chopped green chillies, crushed garlic, crushed ginger, salt and saute for a minute or two. Add the sauteed veggies to the minced chicken. Combine all ingredients, for the binding add a spoon of cornflour or any binding agent. Make small balls of the minced chicken the size of a lemon and set them aside. Raw chicken meatballs are ready to be cooked.

Chicken meatball curry base

Add 4 spoons of oil to a clay pot, once the oil is heated add the whole spices cloves, cardamom, cinnamon stick. Once they are tempered add 2 green chillies slit lengthwise, finely chopped onions, salt to avoid burning of onions & to cook the onions faster, saute for a minute and cook at low flame.

Once the onions turn golden add a spoonful of ginger garlic paste and saute until the raw flavours are gone, stir continuously, else the ginger and garlic paste may stick to the bottom of the pan and may ruin the taste altogether.

While the veggies continue to cook let's add one large ripe tomato cut into large chunks, a minute later when the tomato starts leaving its juices right time to add the turmeric powder and cook for a minute or until the raw flavours are gone.

At this time when the oil separates to the sides of the pot best time to add powdered spices like Kashmiri red chilli powder, Chicken pepper masala powder, Garam Masala, Coriander powder & curry masala powder, combine all ingredients and cook for 2 minutes or until the raw flavours are gone.

Add equal amounts of water to the quantity of chicken 400 ml of water for 400 gms of chicken approximately, you may choose to add chicken stock for enhanced flavours continue to cook at a simmer and bring it to a boil.

To the boiling gravy gently add the chicken meatballs we have prepared earlier, cook for 5 to 10 mins. In a clay pot, the cooking time is less, whereas in steel vessels cooking time is high, cooking time may vary on the utensil being used, advised using a heavy-bottomed pan like a pressure cooker, clay pot etc., for better results.

Tip - Insert a fork or knife into any one of the chicken meatballs, if it comes out smoothly, then your chicken meatball is cooked perfectly.

Once the gravy thickens garnish with some coriander leaves and the chicken meatball curry is ready to serve. Tastes great with steamed rice, chapati, parotta, for instant gratification, have it just like that.

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Thank you