Chicken Meatballs
Indian Chinese
Chilli Chicken
Intermediate
For 4 people

Classic Indo-Chinese Fusion Ball Chilli Chicken with Sunrise Masalas


A spicy, saucy twist on the beloved Indian Chinese classic, Ball Chilli Chicken features juicy minced chicken balls that are par-cooked, fried crisp, then tossed in a bold stir-fried sauce with chunky peppers and aromatics. Sunrise spices add authentic zing to this easy recipe that's ideal for a quick weeknight dinner or casual get-together.

Ingredients

  • Minced chicken

    500 g
  • Ginger-garlic paste

    2 tsp
  • Sunrise Jeera Powder

    2 tsp
  • Sunrise Dhania Powder

    2 tsp
  • Sunrise Lal Mirch Powder

    1 tsp
  • Sunrise Haldi Powder

    1/2 tsp
  • Salt

    1 tsp
  • Maida (All-purpose flour)

    2 tbsp
  • Refined oil

    2 tbsp + for frying
  • Onions (chopped in large chunks)

    2 medium
  • Ginger paste

    1 tsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Red bell pepper (chopped in large chunks)

    1 medium
  • Green bell pepper (chopped in large chunks)

    1 medium
  • Yellow bell pepper (chopped in large chunks)

    1 medium
  • Water

    2 tbsp
  • Sunrise Kali Mirch Powder

    1/2 tsp
  • Ginger (chopped)

    1 tbsp
  • Garlic (chopped)

    1 tbsp
  • Green chillies (chopped)

    2-3

Sunrise tip: For an even crispier coating, roll the par-cooked chicken balls in a little cornflour before frying them.

 

Steps

Step 1: Make chicken balls

Time: 15 minutes

In a bowl, mix minced chicken, ginger-garlic paste, 1 tsp each of Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, and Sunrise Haldi powders, along with salt and maida.

Knead into a dough, then portion into small quantities and shape into rough balls. Set aside.

 

Step 2: Par-cook chicken balls

Time: 5 minutes

Bring 3-4 cups water to boil in a large kadhai.

Drop in the chicken balls and par-cook for 2-3 minutes until partially cooked.

Remove with a slotted spoon and transfer to a plate.

 

Step 3: Fry chicken balls

Time: 6 minutes

Heat oil for frying in a pan. Add the par-cooked chicken balls.

Fry on medium heat, turning occasionally, until golden-brown and crisp, about 4-5 minutes.

Remove and drain on paper towels.

 

Step 4: Make chilli chicken sauce

Time: 6 minutes

In the same pan, heat 2 tbsp oil. Add onions and sauté until translucent.

Stir in ginger paste, remaining 1 tsp each of Sunrise Jeera Powder, Sunrise Dhania Powder, and Sunrise Kashmiri Mirch Powder. Sauté for a minute.

Add bell peppers and stir-fry on high heat for 2-3 minutes.

 

Step 5: Finish and serve

Time: 3 minutes

Add fried chicken balls, water, salt and Sunrise Kali Mirch Powder. Toss well.

Stir in chopped ginger, garlic and green chillies. Stir-fry for a minute.

Transfer to a serving dish. Serve hot with fried rice or hakka noodles.

 

Goes Best With

  • Side Dish: Vegetable fried rice, Chilli garlic noodles

  • Accompaniment: Szechuan chilli sauce, Stir-fried greens