½ kg chicken mince2 teaspoon minced garlic 1 teaspoon minced ginger1 teaspoon garum masala½ teaspoon tumeric ½ teaspoon tandoori powder1 teaspoon crushed dhania (coriander) powder.Chilli powder and salt to taste½ TB plain yoghurtChopped coriander Mix all the above well and shape into meatballs.
Melt 2B ghee (Clarified butter) or butter and add some oil to prevent burning. Fry the meat balls until golden brown and cooked through. In the same pot add in 1 chopped onion,along with more oil/butter if needed. Add in more minced ginger and garlic should you wish. Fry for a minute. Add in 1 tin tomato (blended to a puree). Add salt and chilli powder to taste. Add in 1 teaspoon randoori powder,1 teaspoon dhania (coriander) powder,1 teaspoon garum masala,½ teaspoon tumeric. Then add 1 TB tomato puree,1 teaspoon paprika and 1 teaspoon kasturi Methi (Fenugreek) (dried) Mix well. Cook on low until thick and glossy for about 15mins. Pour in 1 cup fresh cream and let it simmer for 2 minutes. Add in the fried meatballs. Coat the meatballs with the sauce and allow to simmer on low for 5 to 8 minutes. Switch off the heat and garnish with chopped dhania (coriander). Enjoy hot with roti!