Chicken Kadam are steamed chicken dumplings from the Bengali snack repertoire. Spiced chicken mince is shaped into balls, rolled in rice, and steamed until cooked through. The combination of succulent chicken encased in a thin veil of rice is a delight to eat. Serve hot, garnished with fresh herbs and a side of zesty green chutney for a flavourful, protein-rich snack.
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.
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.
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.
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.
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.
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.
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.
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.
Accompaniment: Masala chai