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    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