In chopper put together chicken mince, bread crumbs, milk, salt and chopperize well.
Make small sized balls with the mixture and keep aside.
Heat butter and oil in a pan, add in chicken balls and fry till golden brown. Then remove from oil and keep aside.
In the same wok add 3 tbsp flour and fry for 2 minutes. Then add 1 cup chicken stock and ½ cup sliced mushrooms.
Cook for 1 – 2 minutes, then add red grapes nectar, chopped tomatoes, tomato paste, chopped parsley, cover and cook for 2 – 3 minutes.
Now add fried chicken balls, chopped spring onion, chili powder, salt to taste and cook covered on low flame.
Boil half packet of spaghetti and remove from water, add to the red sauce.
Mix well over high flame. Dish it out and serve hot.