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Snacks

Chicken Masala Balls

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 4 servings

11/2 cup Rice flour
1 cup Grated coconut
5 nos Shallots
Salt, to taste
Water, to taste
1/2 tsp Fennel seed powder
250 g Chicken
1 tbsp Red chilly powder
1/4 tsp Turmeric powder
Salt, to taste
2 nos Onion
2 nos Green chilly
1 tbsp Ginger garlic paste
1/4 tsp Garam masala
Coriander leaves — chopped
Salt, to taste

Preparation

Step 1
Grind the coconut and shallots into a coarse paste.
Step 2
In a bowl add rice flour and salt to taste then add water in to the rice powder little by little and make a tight dough. Add the coconut paste and 1/2 tsp fennel seed powder and knead it well.
Step 3
Fry the marinated chicken pieces in hot oil. When it is well cooked, take it off the heat and let it cool. Then remove the bones, mince the chicken pieces and set aside.
Step 4
In the same pan add sliced onion, ginger garlic paste and crushed green chilly, cook until it turn soft.
Step 5
Next, add minced chicken, chopped coriander leaves, garam masala and salt to taste. Stir everything together thoroughly and cook for another 5 minutes in medium flame.
Step 6
Get small sized balls from the rice powder dough, Make small discs, put ½-1 table spoon filling in the centre. Close it well without any cracks.
Step 7
Steam let it go for 25-30 minutes in medium to high flame.
Step 8
Marinate the steamed masala ball in a mixture of red chilly powder, turmeric and a little salt.
Step 9
Shalow fry it in 2 tbsp hot oil.
Step 10
Chicken Masala Balls is ready.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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Snacks

Chicken Masala Balls

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 4 servings

11/2 cup Rice flour
1 cup Grated coconut
5 nos Shallots
Salt, to taste
Water, to taste
1/2 tsp Fennel seed powder
250 g Chicken
1 tbsp Red chilly powder
1/4 tsp Turmeric powder
Salt, to taste
2 nos Onion
2 nos Green chilly
1 tbsp Ginger garlic paste
1/4 tsp Garam masala
Coriander leaves — chopped
Salt, to taste

Preparation

Step 1
Grind the coconut and shallots into a coarse paste.
Step 2
In a bowl add rice flour and salt to taste then add water in to the rice powder little by little and make a tight dough. Add the coconut paste and 1/2 tsp fennel seed powder and knead it well.
Step 3
Fry the marinated chicken pieces in hot oil. When it is well cooked, take it off the heat and let it cool. Then remove the bones, mince the chicken pieces and set aside.
Step 4
In the same pan add sliced onion, ginger garlic paste and crushed green chilly, cook until it turn soft.
Step 5
Next, add minced chicken, chopped coriander leaves, garam masala and salt to taste. Stir everything together thoroughly and cook for another 5 minutes in medium flame.
Step 6
Get small sized balls from the rice powder dough, Make small discs, put ½-1 table spoon filling in the centre. Close it well without any cracks.
Step 7
Steam let it go for 25-30 minutes in medium to high flame.
Step 8
Marinate the steamed masala ball in a mixture of red chilly powder, turmeric and a little salt.
Step 9
Shalow fry it in 2 tbsp hot oil.
Step 10
Chicken Masala Balls is ready.