Thursday, April 26, 2012

Chicken Kheema Balls

Cooking Time : 20 mins
Serves            : 2

This Recipe is a good starter and can be taken as a snack as well. You can use fresh chicken for this recipe or the chicken pieces which is left over in gravies or curries that you have prepared. In the latter case, you need not pressure cook the chicken again(mentioned in Step 1 below).

Boneless Chicken                 - 250 gms
Ginger Garlic paste               - 1 1/2 tsp
Curd                                    - 2 tsp
Maida/All Purpose Flour         - 2 tsp
Corn Flour                           - 1 tsp
Cumin Powder                     - 1 1/2 tsp
Coriander Powder                - 1 tsp
Red Chilli Powder                 - 1 tsp
Garam Masala                       - 1/2 tsp
Salt                                      - To Taste
Oil                                       - As Required


  1. Add Turmeric powder to the chicken and Clean the chicken pieces well. Add the chicken pieces to the pressure cooker and add Ginger Garlic Paste, Curd and pressure cook for 2 whistles and keep in sim for 5 mins and remove from the flame.
  2. Once the cooker is cool, open it and grind the chicken pieces along with Cumin powder, Coriander powder, Red Chilli Powder, Garam Masala and Salt to a coarse paste.
  3. Add Maida/All Purpose flour, Corn flour to the the above mixture. Add little water and make a dough. 
  4. Make small round balls. In a pan, heat oil and deep fry the chicken balls till it turns golden brown. 
  5. Serve hot with Tomato Ketchup.

  • Don't grind the mixture to a smooth paste because you wont be able to make balls.
  • Don't add more corn flour since it will make the balls rough. 


  1. Balls are perfectly shaped and nice presentation! Yummy!

    I usually get ground chicken to make the balls. Your method is interesting too. Thanks for sending it to Chicken Feast!

  2. Thanks Usha. Cooking the chicken before makes the chicken soft and it wont consume more oil while frying.


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