Meatball Marination: Add ginger, garlic, green chilies and onions to a chopper and chop coarsely. Do not make paste otherwise these vegetables will release moisture in the meatballs and break them while cooking.

Take out the mixture in a bowl and add bread slices to the same chopper and grind into crumbs. Take out into the same bowl having onion mixture.

To this bowl add chicken mince, salt, chili powder, egg, turmeric powder, cumin powder and fenugreek powder.

Mix and allow to marinate for at least 1 hour in refrigerator.

Gravy: Heat oil and add onions. Allow the onions to turn golden and add ginger and garlic paste. Sauté until aromatic.

Add chopped tomatoes, cover and allow to cook until the oil separates from the gravy.

Meanwhile, you can shape the meatballs.

When the oil separates from the gravy add salt, red chili powder, turmeric powder, coriander powder, cumin powder, thick tomato paste and saute for 1 minute.

Add thick tomato paste, water and mix. Add meatballs, cover and cook for 10-15 minutes or until the meatballs are fully cooked and oil rises to the top.

Garnish with garam masala and fresh coriander.

Enjoy!