PREPARATION

1. Take a pan, add 70 grams split bengal gram and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

2. Transfer this into a blender and blend it into a fine powder.

3. Keep aside.

4. In a mixing bowl, add 700 grams chicken keema, blended split bengal gram, 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon roasted cumin powder, 1 teaspoon coriander powder, 2 tablespoons coriander and mix it well.

5. Take some mixture in your hands and shape it into a ball. Keep aside.

6. Heat 40 milliliters oil in a skillet and add the prepared chicken balls in it.

7 Cover it with lid and cook for about 5 minutes on medium heat.

8. Open the lid and flip it gently.

9. Again cover it with lid and cook for about 5 minutes on medium heat.

10. Open the lid and remove it from heat. Keep aside.

11. Heat 40 milliliters oil in a heavy skillet, add 1 pod black cardamom, 1 bay leaf, 1 tablespoon garlic paste, 1 tablespoon ginger paste and stir for 1 - 2 minutes on medium heat.

12. Then, add 250 grams onion puree and mix it well.

13. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.

14. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

15. Now, add 360 grams tomato puree and mix it well.

16. Bring it to a boil.

17. Cook for 8 - 10 minutes on medium heat.

18. Then, add 110 grams fresh cream and mix it well.

19. Add 400 milliliters water and mix it again.

20. Bring it to a boil.

21. Now, add the fried chicken balls in it and mix it well.

22. Cook for 5 - 7 minutes on medium heat.

23. Remove it from heat.

24. Garnish with coriander.

25. Serve hot.