PREPARATION

1. In a mixing bowl, add 450 grams chicken keema, 2 tablespoons ginger, 2 tablespoons garlic, 1 1/2 teaspoons salt, 1 teaspoon red chili, 1/2 teaspoon cayenne powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1/4 teaspoon black pepper powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 1/2 tablespoons green chili, 120 grams bread crumbs, 2 tablespoons coriander and mix all the ingredients well.

2. Take some mixture on your hands and shape it into a ball.

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

4. Drain it on an absorbent paper. Keep aside.

5. Heat 30 grams butter in a skillet, add 2 tablespoons garlic and stir for 1 - 2 minutes.

6. Then, add 100 grams onions and fry till translucent.

7. Now, add 300 grams tomato puree and mix it well.

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

9. Add 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.

10. Add 50 grams ketchup, 1 teaspoon oregano and mix it again.

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

12. Now, add the fried meatballs in it and mix it well.

13. Cook for another 3 - 5 minutes on medium heat.

14. Remove it from heat and keep aside.

15. Heat 30 grams butter in a heavy skillet, add 2 tablespoons garlic and stir for 1 - 2 minutes.

16. Then, add the boiled spaghetti pasta in it and mix it well.

17. Now, add 1 teaspoon salt, 1 teaspoon chilli flakes, 1 teaspoon pasta seasoning, 1 teaspoon oregano, 1/2 teaspoon dried basil and mix it well.

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

19. Add the spaghetti pasta on serving plate.

20. Add the prepared meatballs on it.

21. Garnish with coriander and parmesan cheese.

22. Serve.