Clean the chicken mince and mix in the two eggs, working with light hands. Soak tamarind in half a cup of warm water. Remove the pulp, strain and keep.
Grind ginger, garlic, turmeric and green chillies to a fine paste. Soak cashewnuts and poppy seeds in half a cup of warm water and grind to a smooth paste along with coconut.
Roast the masala items on a tawa one by one. Cool and grind to slightly coarse powder. Pound the mince lightly with the fresh coriander, little salt and quarter of the ginger garlic paste and quarter of the masala powder.
Leave it in the refrigerator for half an hour marinate. Divide the mince into twelve to sixteen equal parts, wet your palm and make smooth balls and keep.
Heat oil in a wide vessel, add the onion and sauté till golden brown. Add the remaining ginger garlic paste and continue to sauté.
Add the remaining masala powder and stir well. Add the pureed tomatoes and tamarind pulp. Cook till the oil separates and full flavor develops.
Add the coconut paste diluted in one cup of water. Bring to a boil and reduce the heat. Add the chicken balls, adjust salt and simmer till the balls are cooked and the curry thickens.