PREPARATION

1. In a bowl, add 1/2 teaspoon oregano, 1/2 teaspoon dried sage, 1/2 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon cajun seasoning and mix it well.

2. In a mixing bowl, add 400 grams chicken keema, 100 grams mushrooms, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon black pepper powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1/2 teaspoon cayenne pepper powder, 1 teaspoon coriander, 1 tablespoon green chili, 2 tablespoons ginger, 60 grams onions, 120 grams bread crumbs, prepared seasoning and mix all the ingredients well.

3. Take some mixture on your hands and shape it into a lemon sized ball.

4. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.

5. Drain it on an absorbent paper and keep aside.

6. Heat 30 grams butter in a heavy skillet, add 7 cloves garlic and stir well.

7. Then, add 230 grams onions and fry till translucent.

8. Now, add 300 grams tomato, 1 1/2 tablespoons green chili and saute until it turns soft and pulpy.

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

10. Add 1 teaspoon salt and mix it well.

11. Transfer this into a blender and blend it into a smooth puree.

12. Transfer this puree into a heavy skillet and give it a nice stir.

13. Add 1 teaspoon paprika and mix it well.

14. Then, add 290 grams bell pepper and mix it well.

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

16. Add 100 grams fresh cream and mix it well.

17. Add 2 tablespoons coriander and mix it again.

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

19. Cook for 3 - 5 minutes on medium heat.

20. Garnish with coriander.

21. Serve hot.