Chicken Meatballs in Spicy Gravy

This rich and spicy chicken meatballs are the perfect alternative to the ever-popular lamb meatballs!
Meat balls! Sounds yummy, isn’t it? Indeed it is. I saw many food programs in television making these meat balls and tempting me to the extreme that finally I made this for yesterday’s dinner.
It turned out… ummm…. Well, it would have been better if I used mutton mince, but my darling hubby is dead against red meat recently [let alone his craze for eating healthy!], so I had to use chicken mince, which also gave good result but alas, I wish I could hide my disappointment for not being able to use mutton keema.
It’s not that I love mutton too much, but I wanted to make these meat balls as perfectly as possible since I was trying my hands on these for the very first time. But you can ignore me and easily use lamb mince, it won’t do any harm to the taste. I can guarantee this from the way my dear husband finished off all the meat balls!
Chicken Meatballs in Spicy Gravy
Prep time
Cook time
Total time
Cuisine: Indian
Serves: 4 Servings
For meat balls
  • 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

For the gravy
  • Onion – 2, medium
  • 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
  1. Wash the chicken mince and squeeze out all water.
  2. Take a big bowl and mix the keema with ginger-garlic paste, egg, oil, red chilli powder and salt.
  3. Knead it well and make a soft dough.
  4. Now make small meat balls from the dough and keep aside.
  5. Heat the oil in a deep frying pan or wok. When the oil is quite hot, tip in the meat balls and fry them on medium heat till they are deep brown.
  6. Take them out and put on absorbent tissue. [You can taste one or two though! ;)]
  7. For the gravy, chop the onion finely.
  8. Heat oil in a skillet. Add the chopped onion and ginger-garlic paste.
  9. Sauté them till they are golden brown. Add the tomato puree and sauté till the raw smell is gone.
  10. Make a smooth paste with turmeric powder & red chilli powder adding a little water.
  11. When the onion paste starts separating the oil, add this spice paste and fry on high heat.
  12. 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.
  13. When the gravy comes to boil, add the fried meat balls.
  14. Cover and cook on low heat for 10 minutes so that the meat balls absorb the flavors of the spices.
  15. Now sprinkle the garam masala powder and remove from heat.
  16. Serve hot with rice or roti/naan.

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