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Preparation Time : 300
Cook Time : 15
Total Time : 315
For Balls - Chicken Breasts 300 gms
Butter milk 1/2 cups
Onion medium finely chopped 1 1/2 nos
Red Thai Curry Masala 1 1/2 tbsp
Freshly ground Black peppercorns,for marination 2 tbsp
Coriander leaves – Roughly chopped 1/4 cups
Corn Flour 3/4 tbsp
Salt , for marination 1/2 tsp
Lemon juice 1 tsp
Oil for frying 1 cups
For the coating - Rolled oats coarsely ground 3/4 cups
Other ingredients – for serving - Any dip 3-4 tbsp
Thai Curry Paste (Red) - Dry Ingredients - dried Kashmiri or Byadgi red chills, broken 3-4 nos
Dried Spicy red chilli 2 nos
Coriander seeds 1 - 1/2 tbsp
Cumin Seeds 1-1/2 tsp
Black paper 1 tsp
turmeric powder 1 tsp
Wet Ingredients - garlic cloves 4-5 nos
Onion roughly chopped - medium 1 nos
Ginger, peeled and roughly chopped 1 inch
Chopped coriander 1 cups
Lemon zest / Orange Zest 1/2 tsp
Lemon Juice 1/2 tbsp
Lemongrass stalks–finely chopped (Only tender white part required) 2 nos
Water–for making paste. 1 1/2 tbsp
Thai Curry Paste (Red) - Dry roast all dry ingredients except Turmeric and grind well.
Add chopped onion, coriander leaves, lemon grass stalk, ginger, garlic, lemon or orange zest and lemon juice. Add little water and grind into a fine paste.
For Balls– Wash chicken breast. In a bowl take butter milk, salt and freshly ground black peppercorns. Mix well. Add chicken breast, transfer it in the refrigerator. Marinate it overnight.
In a nonstick pan add oil. Drop marinated chicken breast and cook it for 4-5 minutes from both the sides.
Switch off the flame. Let it cool.
In a blender add Chicken breasts, Thai curry masala, roughly chopped coriander leaves, Onion, Salt, lemon juice, freshly ground black peppercorns, corn flour. Blend into coarse paste. Remove it in a plate.
Add finely chopped onion. Mix well. Cover and keep in the refrigerator for 15 minutes.
Spread rolled oats in a plate.
Divide stuffing into 10-12 small equal parts. Shape them into a smooth ball.
Coat well in the rolled oats.
In a wok or kadai, heat oil. Drop prepared balls gently. Fry on a low medium flame until brown and crisp for all the sides.
Drain oil completely. Place them on kitchen towel.
Serve hot with any dip.
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