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29 November 2013,14:15 by
Pramitha Avinash

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CHICKEN BALLS IN SILKY SAUCE

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Clean and cut the chicken into small pieces and keep it aside.
  • Make a smooth paste of ginger, garlic, dry red chilli, green chilli, shallots, chopped coriander leaves and pepper powder and marinate the chicken pieces.
  • Cook the chicken with 100 ml of water until all the water gets evaporated. Then grind the chicken and make lemon size balls.
  • In a bowl take all purpose flour and corn flour, mix it and roll each chicken balls with the flour. Heat sesame oil in a pan and shallow fry all the balls and keep it aside.
  • Heat another pan and add 2 teaspoon of butter and sauté ginger garlic paste then add chopped onion and sauté it till brown color.
  • Add both onion and tomato puree to it, when it starts to boil add the chilli powder, turmeric powder, kasuri methi and garama masala and mix well.
  • Add the tomato sauce and corn flour mix, give a good stir. Put the chicken balls in the sauce and cover each balls with the sauce.
  • Cover and boil it till the sauce becomes thick. Finally add the fresh cream and coriander leaves.
  • Serve this dish with spaghetti, naan or chappathi.

INGREDIENTS

For the chicken balls

  • 500 grams Boneless chicken
  • 3 cloves Garlic
  • 2 inch piece Ginger
  • 2 Dry red chilli
  • 1 Green chilli
  • 5 Shallots
  • 2 tablespoon Chopped coriander leaves
  • ½ teaspoon Pepper powder
  • 1 tablespoon All purpose flour  
  • 1 tablespoon Corn flour
  • Salt to taste

For the silky sauce

  • 50 ml Sesame oil
  • 2 teaspoon Butter 
  • 1 teaspoon Ginger garlic paste
  • 2 tablespoon finely chopped onion
  • 1 tablespoon Onion puree  
  • 1 tablespoon Tomato puree
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon Chilli powder
  • 1 teaspoon Kasuri methi
  • ¼ teaspoon Garam masala  
  • 2 tablespoon Tomato sauce
  • 1 teaspoon Corn flour mixed with little water
  • 75 grams Fresh cream
  • 1 tablespoon Chopped coriander leaves
  • Salt to taste

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