Chicken Keema Balls with stuffed Cheese in Creamy Gravy
Chicken Keema Balls with stuffed Cheese in Creamy Gravy

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken keema balls with stuffed cheese in creamy gravy using 15 ingredients and 5 steps. Here is how you cook that.

Composition needed to make Chicken Keema Balls with stuffed Cheese in Creamy Gravy:

  1. 500 gms Chicken Keema
  2. 200 gms grated Cheese
  3. 1 small onion, chopped
  4. 50 gms ginger/garlic paste
  5. 1 tbsp paprika powder
  6. 1 tsp pepper powder
  7. 1 tbsp white oil
  8. 1 big tomato puree
  9. 2 tbsp fresh cream
  10. 1/2 tsp garam masala powder
  11. 1 pinch Turmeric powder
  12. 1 tsp Kashmiri chilli powder
  13. 25 gms cashew and poppy seeds paste
  14. A few chopped green chillies
  15. to taste Salt and sugar

Directions to serve Chicken Keema Balls with stuffed Cheese in Creamy Gravy:

  1. Wash the chicken keema, then add 1/2 of the ginger/ garlic paste, salt, paprika powder, a pinch of haldi, and Kashmiri chilli powder. Mix well,and keep for 1/2 an hour.
  2. After 1/2hr, make balls, and put the 1tbsp of grated cheese in it.Cover it properly, so that the cheese does not come out.(Before doing this,grease the palm with oil.)Keep the balls aside.
  3. Now in a karahi, add 1tbsp white oil, and add the chopped onions.Add salt and sugar, fry till light brown. Now add the remaining ginger/garlic paste, fry for a minute. Now add the tomato puree, a bit of haldi, and Kashmiri chilli powder, fry till the smell disappears. Now add the cashew and poppy seeds paste.Fry till the oil separates.
  4. Add 1/2 cup water, and keep stirring until it mix properly. Now add the chicken keema balls slowly, one at a time.Make sure it does not break. Cover and cook in slow flame for 5to 10 minutes only.
  5. Now check the seasoning, and add the chopped chillies, and fresh cream. The chicken keema Cheesy balls are ready,to b served with nun or parathas. Garnish with fresh cream and a sprig of coriander leaf.

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