BUTTER CHICKEN BALLS -FUSION OF KOLA & BUTTER CHICKEN MASALA

Ingredients

For Kola balls

    • Minced Chicken¬† ¬† ¬† ¬† –¬† ¬† 250gram
    • Fried Bengal gram¬† ¬† –¬† ¬†1 tbsp
  • Onion¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬† 1 small
  • Green Chili¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 4
  • Coriander leaves¬† ¬† ¬† ¬†–¬† ¬† few
  • Salt¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬† 1/2¬†Tsp
  • Turmeric¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬† 1/4 tsp
  • Oil¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬†for shallow frying

For Gravy Paste

  • Onion¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 1 medium
  • Tomato¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬† 3 medium
  • Dry red chili¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 8 (add accordingly to your spice taste bud)
  • Cashew¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬†10
  • Badam¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 15
  • Garlic¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 5 cloves
  • Ginger¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 1 ginger
  • Water¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬† 2 cups

For Gravy

  • Cardamom¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 2
  • Cinnamon¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬† 1 stick
  • Clove¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† ¬†2
  • Green chili¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 2 finely chopped
  • Garlic¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –¬† ¬† 4 finely chopped
  • Chilli powder¬† ¬† ¬† ¬† ¬† –¬† ¬† ¬†1 tbsp
  • Garam masala¬† ¬† ¬† ¬† –¬† ¬† ¬†1/2 tbsp
  • Butter¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†–¬† ¬† 100grams

For Garnishing

  • Fresh Cream¬† ¬† ¬† ¬† ¬† ¬†–¬† 2 tbsp
  • kasuri methi

Kola Balls

Grind all the mixture well together except chicken. Now mix the mixture with chicken and roll into lemon size ball and shallow fry them until the balls outer crust turn golden brown and keep them aside.

Gravy

Boil all the ingredients for gravy paste in water for 1o – 15mins. when they soften, remove the peel of tomatoes .drain the mixture and allow them to cool. Grind into a paste. Add butter into the pan, when heated up add cardamon, cinnamon, clove, chili, and garlic and saute them. Now add the paste and fry them until they become a thick paste and oil floats separately. Chili powder and garam masala is added and mixed well. The water kept over from boiling is added and the consistency is adjusted to bring it to boil. kola balls are added and simmer it for 10 mins until the balls absorb the masala into it. Switch off the stove and add a dollop of butter.

While serving drop a spoon of fresh cream for added richness and crushed kasthuri methi.

Serves well with Kulcha

Suggested Serving 4 per approx

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