Meatballs: Grind bread slices and garlic cloves using a chopper.

Add this to the chicken mince along with onion, coriander, egg, salt, black pepper, green chilies and paprika powder.

Mix well and allow to marinate for 30 minutes.

Apply some oil to hands and shape the meatballs.

Shallow fry for 1-2 minute or until the meatballs change color.

Meatballs will not be cooked through at this stage, Take out and keep aside. We will cook them later in the gravy.

Gravy: In a wok, add oil, blended onion, green cardamoms, cloves and cinnamon sticks.

Cook until the onions are soft and translucent.

Add ginger paste and garlic paste and cook until raw smell goes off.

Now add blended tomatoes and cook until the masala leaves the oil.

Add salt, red chili, turmeric powder, garam masala, coriander powder, cumin powder, paprika powder and green chilies. Add 1/4 cup water, cover and cook on low for 2 minutes.

Add yogurt and a cup of water. Mix and add fried meatballs.

Cover and cook for 15 minutes or until the meatballs are cooked through.

Garnish with coriander and green chilies.

Enjoy with roti or boiled rice!