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.
Sunrise tip: For an even crispier coating, roll the par-cooked chicken balls in a little cornflour before frying them.
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.
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.
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.
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.
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.
Side Dish: Vegetable fried rice, Chilli garlic noodles
Accompaniment: Szechuan chilli sauce, Stir-fried greens