• Cut bread to small pieces. Soak bread in milk for 10-15 minutes. Then using hand break any bigger pieces and make a smooth mixture.
• Drain excess water from minced chicken. Squeeze grated onion to remove excess liquid.
• Add all the ingredients mentioned under Meatball except Oil. Add bread milk mixture. Mix everything with hand till well incorporated.
• If you feel the mixture is still wet and difficult to make balls then add a couple of teaspoons of bread crumbs to the mixture. But the mixture should not be very dry. It should be smooth and hold shape while making balls
• With wet hands make small balls of equal size. (Use a cookies scoop to portion)
• Add oil to a pan.
• Working in batches place the meatballs in a single layer. Don't overcrowd the pan. Let it cook (on medium-low heat) undisturbed on one side. Then turn and cook further till the ball looks light golden brown in color.
• Repeat the above process till all the meatballs are cooked. (Use extra oil if required). Keep the cooked meatballs aside and let it rest.

For the sauce

• Mix rest of the ingredients mentioned under sauce.
• In the same pan add 1 tbsp oil. Add Whole red chilies followed by chopped ginger and garlic. Fry until the raw smell is gone but ginger-garlic is not browned.
• Add prepared sauce to the pan and cooked meatballs. Let the sauce comes to a boil. The sauce will start to thicken a little bit.
• Cook on medium heat till the sauce reached the desired consistency and meatballs are well coated with the sauce. ( Because this will be served with rice I would prefer a bit more sauce in the final dish)
• Garnish with toasted sesame seeds and chopped green onions while serving.