These crispy, cheese-filled chicken meatballs are cooked in a spiced, tangy gravy that's enriched with a paste of charamagaz (pumpkin seeds) and khuskhus (poppy seeds). The chicken balls are breaded and fried until golden before being simmered in the gravy. Garnished with fresh coriander and green chillies, this makes a flavourful fusion appetiser or snack for parties and special meals.
Sunrise tip: For moister chicken balls, soak the bread in milk before crumbling it into the chicken paste mixture.
Time: 10 minutes
Blend the chicken cubes, onion, ginger-garlic paste, green chillies, coriander, tomato, lemon juice, bread, egg, salt, sugar, Sunrise Shahi Garam Masala, and Sunrise Lal Mirch Powder in a mixer grinder until you get a smooth paste.
Time: 10 minutes
Divide the chicken paste into equal portions and shape them into balls. Flatten each ball slightly in your palm, place a cheese cube in the centre, and wrap the chicken paste around it to enclose the cheese completely. Prepare all the balls in the same way.
Time: 10 minutes
Mix the cornflour with a little water in a bowl to make a slurry. Put the breadcrumbs in another bowl. Dip each chicken ball first in the cornflour slurry and then roll it in the breadcrumbs to coat evenly.
Time: 15 minutes
Heat oil for deep frying in a pan. When hot, carefully slide in the breaded chicken balls, a few at a time. Fry on medium heat, turning occasionally, until crisp and golden brown all over. Drain on kitchen paper and set aside.
Time: 10 minutes
Heat 2 tbsp oil in another pan. Add a pinch of sugar, let it caramelise for a few seconds, then add the ginger-garlic paste. Sauté for 1-2 minutes, then add the onion, green chillies and tomato. Fry until the onion turns light brown.
Time: 5 minutes
Put in the salt, Sunrise Haldi Powder, Sunrise Shahi Garam Masala, Sunrise Kashmiri Mirch Powder, Sunrise Lal Mirch Powder, and Sunrise Jeera Powder. Stir well and cook until the oil begins to separate from the masala.
Time: 5 minutes
While the masala is cooking, grind the charamagaz and khuskhus to a fine paste, adding a little water if needed. Add this paste to the pan and fry for 2-3 minutes more. If the masala looks dry, add a splash of water.
Time: 5 minutes
Gently place the fried chicken balls in the gravy and stir to coat them well. Cover and simmer on low heat for about 5 minutes, until the chicken balls are cooked through and the gravy is thick and clingy.
Remove from heat and transfer to a serving dish. Garnish with chopped coriander leaves and slit green chillies. Serve hot as an appetiser or party snack.
Main Dish: Veg pulao, Freshly cooked rice
Side dish: Onion pakoras, Cucumber raita