Soft , juicy ,spicy keema balls curry is prepared with minced chicken and spices. Tomatoes and onions are used for preparing tasty gravy. Coconut and cashew nuts gives a rich texture and taste to its gravy. Mutton keema balls can also be cooked in gravy to prepare mutton keema balls curry.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 5 to 6

Ingredients for Keema Balls:

1. Minced chicken /chicken keema: 250 gms (1 bowl)
2. Salt: 1 Teaspoon(according to taste)
3. Turmeric: ½ Teaspoon
4. Red chilli powder: 1 Teaspoon
5. Coriander powder: ½ Teaspoon
6. Cumin powder: ½ Teaspoon
7. Garam masala powder: ½ Teaspoon
8. Lemon juice: 1 Teaspoon
9. Coriander leaves: a small bunch (finely chopped)
10. Mint leaves: ¼ cup (finely chopped)
11. Roasted chana/Chutney dal:  1 to 2 tablespoon(powdered)

Ingredients for gravy:

1. Oil: 2 Teaspoon
2. Whole spices: 2 cloves, 6 black pepper, ½ Inch cinnamon, 2 cardamom
3. Onion: 2 medium sized (roughly grind)
4. Tomato: 3 to 4 medium sized (pureed)
5. Dry coconut powder: 3 to 4 Tablespoon
6. Cashew nut: 10 to 12 cashews
7. Turmeric: ½ Teaspoon
8. Red chilli powder: 1 Teaspoon (according to taste)
9. Coriander powder: 1 Teaspoon
10. Cumin powder: ½ Teaspoon
11. Garam masala: ¼ Teaspoon
12. Coriander leaves: Few leaves (finely chopped)
13. Kasoori methi/ dried fenugreek leaves: few crushed
14. Salt: 1 Teaspoon (according to taste)

Procedure for keema balls:

1. Add chicken keema and all the ingredients in a bowl and mix everything properly.
2. Add  1 tablespoon roasted chana dal and mix.
3. Prepare walnut sized  18 to 20 balls.
4. Heat 1 teaspoon of oil in a pan and shallow fry keema balls for 4 to 5 minutes on a medium flame. Switch off the flame and keep aside.

Procedure for Gravy:

1. Grind dry coconut powder and cashew nut to a fine paste adding some water. Keep aside.
2. Heat 2 teaspoon of oil in a pan and add whole spices. Saute for a minute.
3. Add  coarsely grind onion and fry till golden brown.
4. Add ginger garlic paste and fry till golden brown.
5. Add tomato puree and cook  till oil separates.
6. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder and mix.
7. Add coconut and cashew nut paste and fry for 3 to 4 minutes.
8. Add 2 cups of water and salt and allow to boil. Adjust the seasoning. (can add water according to desired consistency).
9. Add keema balls and coriander leaves and bring to a ball.
10. Cover the pan and allow to simmer for about 8 to 10 minutes.
11. Sprinkle crushed kasoori methi and mix.
12. Transfer keema curry to a serving bowl and garnish with coriander leaves and ginger julienne.
13. Serve Chicken Keema curry along with Jeera rice or roti, lemon and onion  wedges.