Prep Time: 20-25 mins I Cooking Time: 45-50 mins I Serving: 2-3
Ingredients :-
For Dip :-
2 Cucumber med-sized(peeled & grated)
½ cup/120 g Hung Curd/Yogurt
5-6 Garlic Cloves (peeled & minced)
4-5 Fresh Coriander Sprigs (stems removed, finely chopped)
¼ tsp Black Pepper Powder
Salt to taste
1 tsp Mustard Sauce
1 tsp Honey
For Chicken Meatballs :-
½ kg/500g / 1.1 lb Chicken (minced/keema)
1 tsp Red Chilli Flakes
1 tsp Ginger (grated)
1 tbsp Garlic Cloves (minced)
1 tsp Lime Juice (fresh)
1 Onion, large-sized (grated & water squeezed out)
1 Egg
6-7 Fresh Coriander Sprigs (stems removed, finely chopped)
½ tsp Cumin Powder
½ tsp Coriander Powder
½ tsp Garam Masala Powder
½ tsp Red Chilli Powder
Salt to taste
1 tsp Olive/Veg Oil
½ cup/60 g approx. Bread Crumbs (panko / any)
1.5 tbsp Veg Oil
1 chiplet/20g Butter (salted)
Method :-
For Dip :-
In a large bowl place the strainer and grate the peeled cucumbers into the strainer. Squeeze out the excess water and discard
Take a new bowl, add curd and beat well. Then to the bowl add grated cucumber + minced garlic + chopped coriander leaves + black pepper powder + salt + mustard sauce + honey . Mix well and refrigerate till served
For Chicken Meatballs :-
In a large bowl take the minced chicken . Add red chilli flakes + grated ginger + minced garlic + lime juice + grated onion + egg + cumin powder + coriander powder + garam masala powder + red chilli powder + salt + olive/veg oil + bread crumbs . Mix well and refrigerate, covered for 1 hour
After 1 hour take out the meatball mix from the refrigerator mix again and with the help of a scoop/spoon take the mixture and place onto your palm, roll into a small lemon sized shaped ball and place on a plate one by one
Similarly prepare all the meatballs from the remaining mixture and set aside
Heat veg oil + butter in a non-stick pan. Gently place the prepared meatballs on the pan in batches. Cover the pan and cook for 5-7 mins on low-medium flame
After 5-7 mins remove the lid and change the side of the meatballs. Cover again with the lid and cook for another 4-5 mins on low medium flame until a light golden crust is formed outside. Keep changing sides for even cooking
When completely cooked and golden brown in colour, dish out on a plate
Similarly, prepare the remaining meatballs. When completely cooked, dish out and switch off the gas. Serve hot with the prepared chilled dip
Time to Taste:)
Enjoy these meatballs with the drink of your choice:)