Mix the chicken mince, cheese breadcrumbs, garam masala, garlic and egg. Season to taste with salt and black pepper. Shape the mixture into small balls, and chill for about 30 minutes.
Heat the oil in a shallow pan, fry the balls until golden brown. Turn them often by gently shaking the pan. Drain on paper towel.
To make the sauce, heat the oil add the onion and fry for 1-2 minutes. Add the tomato and saute for some minutes. Allow the mixure to cool and grind into a paste.
Heat the oil, add bayleaf and ground paste, bring it to boil. When it is boiled, add meatballs, salt, pepper and boil in simmer for 10-15 minutes.
While it is boiling, cook the spaghetti in a pot of boiling water. Serve the pasta in individual bowls, topped with meatballs and sauce.
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