Boil chipotle chillies in water for 20 minutes until soft.

Cool chillies, drain water, remove seeds, and grind into a smooth paste.

Mix the chilli paste with minced chicken, cumin powder, salt and chopped onion.

Shape the mixture into medium-sized meatballs.

Heat oil in a casserole, add ginger and garlic, and sauté until softened.

Add chopped onions and sauté until translucent.

Add chopped zucchini and sauté until soft.

Add chopped tomatoes and salt; sauté until softened.

Add cooked rajma (kidney beans), cumin powder, paprika powder, pepper powder, and salt to the stew.

Mix well and add 1 cup of water.

Slow cook until the chili stew comes together.

Add the chicken meatballs into the stew and slow cook on medium heat for 10 minutes.

Check seasonings and adjust if needed.

Stir well and serve warm.