The korma sauce is a favorite in northern Indian cooking and when used with chicken meats balls, it takes your food a level up. I like to fry the meat balls but I have once tried not frying them and just dropping them in he curry and cooking them for about 15 minutes. They come out good. In this recipe I will be frying the chicken balls.

What do we need?

For the chicken balls

  1. 1 pound ground-chicken 
  2. 1 cup bread crumbs
  3. 1/2 cup chicken broth 
  4. 1/2 tsp garlic powder
  5. 1/2 tsp ginger powder
  6. 1/2 tsp onion powder
  7. 1/2 tsp orange zest
  8. 1/2 tsp lemon zest
  9. 1/2 tsp paprika
  10. 1/2 tsp black pepper powder
  11. Salt to taste
  12. Oil for shallow frying the balls

For the korma sauce

  1. 2 onions minced
  2. 2 – 3 tomatoes puréed 
  3. 4-5 cloves of garlic minced
  4. 1/2 inch ginger grated
  5. 2-3 cardamom 
  6. 1/2 inch cinnamon stick
  7.  5-6 cloves
  8. 1/2 tsp cumin seeds
  9. 1/2 tsp fenugreek seeds
  10. 1 star seed
  11. 3-4 black pepper whole
  12. 1/2 tsp red chilli flakes
  13. 2 bay leaves
  14. 1/2 tsp turmeric powder
  15. 1 tblsp dry fenugreek leaves ( kasuri methi)
  16. 1 cup milk
  17. 1/2 cup water ( if required)
  18. Salt to taste
  19. Oil for frying

Let’s get cooking

Chicken balls

  1. In a bowl put the ground chicken and add all the ingredients for the chicken balls (not the oil please)
  2. Mix the ingredients well and make small balls using two table spoons or the center of your palm. In case you feel that the mixture is too thin for balls then add some more bread crumbs to bind it well. Don’t make the mixture too tight.
  3. Heat the oil in a pan.
  4. Drop the balls and shallow fry them until cooked through
  5. Keep the fried balls on a tissue paper so that the excess oils are absorbed by the paper.

Korma sauce

  1. First of all dry roast cardamom, cinnamon, cloves, cumin, fenugreek, star seeds and whole pepper. When you start getting the nice aroma, stop the heat and let the cool. In a mixer grind the dry roasted spices to make a powder.
  2. Next in a pan heat the oil.
  3. Add the bay leaves and let them brown.
  4. Add the red chili flacks and cook until they start turning brown. 
  5. Next add the garlic and ginger. Keep stiring otherwise they will tend to stick to the pan.
  6. Now add the onions and cook them for about 2-3 minutes on medium heat.
  7. Next goes in the tomatoes. Cook for another 2-3 minutes.
  8. Then add the dry roasted spices powder, salt, turmeric powder. Cook until oil separates.
  9. Now add the milk and let it cook until the milk reduces and you get the desired consistency. Add water if required.
  10. Add the fenugreek leaves now. 
  11. Once you have a curry with your desired consistency add in the meat balls and simmer for about 5 minutes before you serve so that all flavors are able to infuse.

The dish is ready, serve with naan bread, roti, or rice.