Meatballs: Add fresh coriander, garlic, onion and green chili to a chopper and chop finely.

Add this to the chicken mince along with the powdered spices, egg and bread crumbs.

Mix and allow to stand covered for 30 minutes so that the bread crumbs absorb the moisture.

Shape into balls.

Shallow fry on medium flame until golden from outside (still raw inside) and keep aside.

Gravy: Blend onions, tomatoes and green chili with a little water to form a smooth paste.

Add the onion paste, ginger paste and garlic paste to a wok along with the oil. Cook until the oil separates from the gravy.

Add salt, red chili powder, turmeric powder, coriander and cumin powder and cook for 1 minute until fragrant.

Add meatballs and a cup of water. Cover and cook for 15-20 minutes until the meatballs are cooked.

Dish out, cut the boiled eggs and add to the dish. Top the meatballs with fresh thick cream.

Serve immediately with roti or naan. Enjoy!