RESTAURANT STYLE CHICKEN KEEMA BALLS AND CURRY | CHICKEN KOFTA CURRY | CHICKEN MEATBALLS скачать в хорошем качестве

RESTAURANT STYLE CHICKEN KEEMA BALLS AND CURRY | CHICKEN KOFTA CURRY | CHICKEN MEATBALLS

chicken kofta curry, chicken kofta, kofta curry, meatballs curry recipe, chicken kofta recipe, chicken meatballs, meatballs recipe, chicken kofta gravy, chicken kofta gravy recipe, chicken meatballs recipe, chicken curry, chicken recipe, chicken kofta curry recipe, kofta meatballs recipe, chicken recipes tasty, spice eats recipes, spice eats chicken recipes, spice eats chicken curry, spice eats, chicken meatballs in gravy, chicken recipes for dinner easy , Indian party dishes ,Indian party recipes , Chicken party dish , Indian chicken party dish , Indian appetizers , Chicken appetizers , Indian chicken appetizers Visit the YellowSpice channel page to find more recipes! Channel page:    / @yellowspice   Please subscribe:    / @yellowspice   Hello everybody! Today, we will be creating a stunning meatball appetizer, complete with an accompanying curry that can be paired with parties and family gatherings! As always, feel free to try this exquisite recipe at home, and make sure to comment your opinion! Visit the YellowSpice channel page to find more recipes! Channel page:    / @yellowspice   Please subscribe:    / @yellowspice   Ingredients (for the meatballs alone) ½ kg. boneless chicken, ground in a mixer Breadcrumbs (around 2 slices worth) Fennel seeds 2 tsp Black pepper ½ tsp Cumin seeds 1 tsp Cardamom 10 Cloves 8 Coriander seeds 1 tbs 2 large red chilies 1 stick of cinnamon 1 sliced onion Ginger garlic paste 1 tbs Chili powder 1 tsp Salt 1 tsp Garam masala powder ¼ tsp Turmeric ¼ tsp Cornflour 2 tsp Steps: 1. Roast the whole garam masalas (fennel seeds, black pepper, cumin seeds, cardamom, cloves, coriander seeds, and red chillies) on a pan without oil 2. Once a pleasant aroma starts to develop, transfer the roasted masalas to a mixer, along with the turmeric 3. Grind the spices into a fine powder, and transfer to a separate bowl 4. Take the previously ground chicken and add it to a bowl, along with our breadcrumbs, salt, ginger-garlic paste, chili powder, chopped onions, cornflower, a pinch of garam masala powder, and around half of the fresh spices mix 5. Mix well with your hand, and add cornflour as needed. Remember, cornflour is used to bind the ingredients together, so it is a vital addition! 6. Once mixed, add a small handful of oil and blend the mixture for about 3 seconds. Blend it in handfuls, don’t put in all of the mixture at once 7. Add a slight amount of oil to your hand and start making balls 8. Once all of the mixture has been used, fry the balls in small batches on a stove. Make sure to put the heat on medium, as we desire to have balls cooked on the inside as well 9. After the fried balls obtain a dark red hue, drain them of their oil, and set them aside on a paper towel. Repeat the process with the other balls. 10. Your meatballs are ready! Feel free to indulge in them now, if you wish to prepare these only as an appetizer or snack. However, if you want to also make a restaurant style curry, then continue on with the next steps! Ingredients for the curry: The meatballs which we just prepared 1 onion, chopped into sizeable pieces 2 green chilies 1 tbs of oil 1 diced tomato 1 tsp of salt 2 bay leaves 1 tbs. ginger garlic paste The other half of the freshly ground spice powder 1 tsp. chili powder 2 cups of water Handful of cashews, soaked in hot water for 10 minutes 1 tbs grated coconut 1 tsp poppyseeds Steps (for the curry) 1. On medium flame, add some oil to a pan 2. Once heated, add in the onions and green chilies, and fry until soft 3. Grind the onions and green chilies into a paste, and add to the same oil used to fry them 4. Slowly add salt and bay leaves to the puree 5. Grind the tomato into a paste and add it to the pan 6. Mix well, then cover and cook 7. After a couple minutes, add the ginger-garlic paste, our freshly grinded spice powder, and chili powder to the pan. Mix thoroughly, then cover and cook once more 8. Once you notice oil oozing out from the curry, add in the water 9. After the water begins to boil, add in the meatballs, then cover and cook again 10. Take the soaked cashews, grated coconut, and poppyseeds, and grind them into a paste 11. Add the paste to the curry, and mix completely 12. Cover and cook for 5 more minutes, to ensure that the meatballs soak up the scrumptious gravy! 13. After 5 minutes, add in some garam masala powder, and check your salt. Mix scrupulously, and cook for another 5 minutes 14. Once the gravy takes on a condensed form, transfer it to a serving bowl 15. Enjoy your restaurant-style meatball curry!