These chicken meatballs in spicy gravy turned out to be a super amazing fix to sort out our weeknight dinner which ended at a highly flavorful note!
I am sure you are already aware of meatballs and may also have one special secret recipe of your own which you are very possessive about. My chicken meatballs recipe is not at all a secret and I’m all excited to share it with ya’all today!
It happened on a hectic weeknight that I was craving for something restaurant-like but homemade and my freezer saved me! Couple of chicken breasts lying inside your freezer can sometimes prove to be life-saving and that’s exactly what happened that day.
My craving was answered and a delicious dish of chicken meatballs with spicy gravy materialized in a jiffy! Chicken meatballs cook very quickly and can be flavored easily by aromatics like ginger & garlic with a dash of chili powder to add that spicy kick! What better can you ask for!
If you think chicken meatballs are boring and cannot compete with lamb or pork meatballs, then I can’t help but tell you that you are utterly mistaken. You must try these juicy chicken meatballs before settling your judgement on them and I am sure these succulent chicken meatballs will win you over for good.
Plus, chicken meatballs are way lower in calories compared to lamb or pork meatballs! What a win-win situation that is!
Even though I am raving about my chicken meatballs, the star attraction of this dish definitely has to be my spicy gravy which lusciously clings to the tasty chicken meatballs making them even tastier.
I had drawn my inspiration of making the spicy gravy for my chicken meatballs from a typical Indian curry. The gravy is infused with the aroma of all flavorful Indian spices and the chicken meatballs are simmered in the gravy which adds more tenderness to them.
These chicken meatballs with gravy is served best with plain white rice, sprinkled with some freshly chopped cilantro. If you like sour cream, you can drop a dollop of it for extra richness. Your fine dine experience at home is sorted!
- Chicken mince (keema) – 300 gms
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Egg – 1
- Salt – 1 tsp
- Enough oil for deep frying
- Red chilli powder – 1 tsp
- Onion – 2, medium, finely chopped
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Tomato puree – 4 tbsp
- Turmeric powder – ¼ th tsp
- Red chilli powder – 1 tsp
- Garam masala powder – 1 tsp
- Oil – 2tbsp
- Salt to taste
- Wash the chicken mince and squeeze out all water. I prefer to make my own chicken mince. So, I wash the chicken breasts first and then grind them to make chicken mince which I don't need to was again.
- Take a big bowl and mix the chicken mince with ginger-garlic paste, egg, oil, red chilli powder and salt.
- Mix it well until all the ingredients are combined (but do not over-knead) and make a soft dough.
- Now make small meatballs from the dough and keep aside.
- Heat the oil in a deep frying pan or wok. When the oil is quite hot, reduce the flame to medium-low, tip in the meatballs and fry them till they are deep brown.
- Take them out and put on plate lined with absorbent tissue. [You can taste one or two though! ;)]
- For the gravy, heat oil in a skillet. Add the chopped onion and ginger-garlic paste.
- Sauté them till they are golden brown. Add the tomato puree and sauté till the raw smell is gone.
- Make a smooth paste with turmeric powder & red chilli powder adding a little water.
- When the onion paste starts separating the oil, add this spice paste and fry on high heat.
- When the spice starts separating the oil, add warm water. Add salt and little sugar if you want to add a dash of sweetness, but it is totally optional.
- When the gravy comes to boil, add the fried meatballs.
- Cover and cook on low heat for 10 minutes so that the chicken meatballs absorb the flavors of the spices.
- Now sprinkle the garam masala powder and remove from heat. Serve your chicken meatballs with spicy gravy with plain rice or roti/naan.