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
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.