Tandoori Chicken Cheese Balls
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Tandoori chicken- the name itself brings out water into one’s mouth. The appetizer finds a way to everyone’s heart and has been a part of our desi menus’ from a long time. But more or less it has remained the same; smoked barbequed chicken, flavoured with intense spices with a dash of lemon and chat masalas onto it.
Tandoori chicken cheese balls, retains it smoky barbequed flavour with an additional cheese element to it, making it one mouth-watering appetizer
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Ingredients
- Boneless chicken – 200 gm
- Curd – 100 gm
- Tandoori chicken masala – 3 Tbsp
- Ginger garlic paste – 2 Tbsp
- Grated processed cheese – 100 gm
- Chilli powder – 1 Tbsp
- Diced mozzarella cheese – 100 gm
- Whole eggs – 2
- Breadcrumbs
- Oil
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Instructions
- Take the chicken to a bowl, make deep slits on it. Add curd, tandoori masala, ginger garlic paste & salt to it. Mix it well. Leave it to rest for around 30 minutes.
- Barbecue the chicken. Brush some butter on the chicken pieces while grilling the chicken. Make sure the chicken is cooked well before it is taken off the grills.
- Shred the grilled chicken. Add grated processed cheese & 1 whole beaten egg into the shredded chicken. Add chilli powder, salt to taste. Mix well.
- Roll the shredded chicken mixture into small size balls. Place a dice of mozzarella cheese into the mixture while rolling the balls.
- Heat oil in a frying pan. Dip the chicken cheese balls into beaten egg, roll it over the breadcrumbs as it will bind the balls intact & deep fry them to golden brown colour.
- Serve these tandoori chicken cheese balls hot along with mint – tamarind chutney, tomato ketchup, schezwan sauce, mayonnaise or any of your favourite dip.
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