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Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
INGREDIENTS:
For Meatballs:
Chicken Kheema 500 gms
Onion (chopped) 1/2 cup
Green chillies (chopped) 2
Coriander leaves 1/2 cup
Breadcrumbs 1/2 cup
Milk 2 tbsp
Garlic powder 1 tsp
Mixed herbs 1 tsp
Salt and pepper to taste
For Gravy :
Butter 2 tbsp
All-purpose flour 2 tbsp
Chicken stock 3 cups
Fresh cream/ Heavy cream 2 tbsp
Salt and Pepper to taste
Coriander/Parsley to garnish
PREPARATION :
In a large mixing bowl combine all the ingredients under the meatball section, don't over mix it as then the meatballs become tough.
You can put your steamer on the stove to get the water boiling.
Meanwhile grease ur hand with a little oil and make some balls out of the chicken mix. You will get around 16-18 meatballs.
Now steam the meatballs in the steamer for 10-12 minutes. Once cooked keep them aside.
In a pan heat 2 tbsp of butter add the all-purpose flour into it fry the flour in the butter for around 2-3 minutes, the flour shouldn't be changing its color.
Slowly add the chicken stock while continuously stirring the flour, so it doesn't form any lumps, once everything is well incorporated let it come to a boil.
Once it starts boiling add the steamed meatballs to the gravy, now cover the pan with a lid and put the flame on low let it boil for at least 15 minutes, allow the gravy to thicken and meatballs incorporate all the flavors.
After 15 minutes add the fresh cream and boil for 5 more minutes.
Then switch off the flame and garnish it with some freshly chopped coriander leaves 😋
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