Steps

Step 1: Soak the rice

• Time: 5 minutes to 1 hour

• In a bowl, take the raw rice grains. Wash well with water 2-3 times till the water runs somewhat clear. Then, fill the bowl with enough water to soak all the grains. Set aside for a while, letting the rice soak till needed. Preferably for 1 hour, but if short on time, then let it soak till it is needed in the recipe.

   

Step 2: Make the chicken mixture

• Time: 10 minutes

• In a large bowl, combine the minced chicken, chopped spring onions, onions, ginger, garlic, green chillies, grated carrot, shredded cabbage and coriander leaves. Then add the dark soya sauce and vinegar as well.

• Add the Sunrise Garam Masala and salt to taste. Mix thoroughly.

• Grate the cheese and add it to the bowl. Mix again until well combined.

   

Step 3: Shape the chicken balls

• Time: 10 minutes

• Grease your palms lightly with oil. Take a small portion of the chicken mixture and roll it between your palms to shape into a smooth, round dumpling.

• Place the shaped ball on a plate and repeat with the remaining mixture.

   

Step 4: Coat the dumplings in rice

• Time: 5 minutes

• Drain the soaked rice properly, then spread it on a plate in an even layer. Add 1/2 tsp salt to the rice and mix well.

• Then, take one of the chicken balls and roll in the rice, pressing gently so the rice adheres to the surface. Coat all the dumplings evenly.

   

Step 5: Steam the dumplings

• Time: 15 minutes

• Pour water into a steamer or large pot and bring to a boil over high heat. Lightly grease the steamer basket.

• Place the rice-coated dumplings in the steamer basket in a single layer, leaving a little space between each.

• Cover and steam over medium heat for about 10-15 minutes, until the chicken is cooked through and the rice looks cooked. If needed, you can let them cook for a couple more minutes.

   

Step 6: Make the coriander chutney

• Time: 2 minutes

• In a blender jar, take the coriander leaves, green chillies, garlic, ginger, salt, sugar, lemon juice, curd, and mayonnaise. Add some water and blend into a fine paste.

   

Step 7: Make the garlic butter garnish

• Time: 3 minutes

• In a small pan, heat the butter. Once melted, add the garlic and fry. When the garlic is about 60% cooked and just turning golden-brown, add Sunrise Haldi Powder. Cook for another 10 seconds after adding it, stirring vigorously to let the colour bloom. Then turn off the heat.

   

Step 8: Garnish and serve

• Time: 5 minutes

• Once cooked, carefully lift the dumplings out of the steamer and transfer to a serving plate. Add small spoonfuls of the garlic butter sauce at the top of each dumpling, so they look like the kadam flowers. Put the coriander chutney in a small bowl to serve alongside.

• Serve the Chicken Kadam hot and enjoy as a teatime snack or appetiser.

   

Goes Best With

Accompaniment: Masala chai