Ingredients:
Ground Chicken 2 lbs
Onions Finely Sliced 2
Ginger Garlic Paste 2 Tsp
Yogurt 1 Cup
Finely Chopped Green Chillies 2-3
Green Corriander Chopped 4 Tbl sps
Salt to taste
Red Chilly Powder 1/2 Tsp
Turmeric Powder 1/2 Tsp
Corriander Powder 2 Tsp
Garam Masala 1 Tsp
Canola Oil 3-4 Tbsp
Water 2 Cups
Method:
In a mixing bowl put the ground chicken, 2 tsp salt, a pinch of red chilly powder,chopped green chillies, 2 tblsp chopped corriander and 1/2 tsp of garam masala. Mix everything together and make balls, the size of a golf ball and set aside.
In a pan heat oil fry onions on a medium flame till translucent and slightly brown. The onions should be soft in consistency. Add yogurt a spoon at a time till all is incorporated. Now add 1 tsp of the ginger garlic paste. Cook till the raw smell of the ginger garlic paste has evaporated. Add all the dry ingredients and mix well. Add a few drops of water so that all the spices get mixed properly and the masala has a nice color. Now add to this the chicken balls. Cover the pot and let simmer for a few minutes. Add water. Increase the flame and bring it to a boil. At this stage donot touch the chicken balls. Once it starts boiling reduce the flame and cook till the gravy thickens and the meat is cooked through. This should take roughly 15-20 minutes.
Sprinkle the remaining garam masala and the green corriander. Serve hot with rice, roti, naan or paranthi.
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