Chicken Cheese Ball's

Ingredients

• 500 g Chicken Breast (Boiled with salt and pepper, then finely shredded)
• 1 tsp Salt (Divided between boiling water and batter)
• 0.5 tsp Black Pepper (Ground, added to boiling water)
• 2 tbsp Unsalted Butter (Melted in the pan before sautéing onion)
• 1 medium Onion (Finely chopped)
• 4 tsp All-Purpose Flour (Used to thicken the batter)
• 240 ml Milk (Whole milk preferred for richness)
• 1 tsp Red Chili Flakes (Adds mild heat)
• 0.5 tsp Cumin Powder (Ground cumin)
• 1/2 cup Bread Crumbs (Freshly made or store‑bought; used in batter and for coating)
• 100 g Cheese (Any meltable cheese (mozzarella, cheddar), cut into small cubes for stuffing)
• 2 large Eggs (Beaten with a pinch of salt; used for egg wash)
• 2 cups Vegetable Oil (For deep frying; use oil with high smoke point)

Instructions

1. Boil the Chicken

   Place 500 g chicken breast in a pot with water, add ½ tsp salt and ½ tsp black pepper, bring to a boil and simmer until cooked through, about 12‑15 minutes. Drain and set aside to cool.

   Time: PT15M

2. Shred the Chicken

   Using two forks or your hands, finely shred the boiled chicken into very small pieces.

   Time: PT5M

3. Prepare the Onion

   Finely chop one medium onion into a uniform fine dice.

   Time: PT5M

4. Sauté Onion in Butter

   Heat 2 tbsp butter in a kadhai over medium‑low heat. Add the chopped onion and sauté until it just turns a light pink, about 4‑5 minutes. Do not let it brown.

   Time: PT5M

   Temperature: Medium‑low

5. Toast the Flour

   Sprinkle 4 tsp all‑purpose flour over the softened onion, stir continuously for 2‑3 minutes until the flour releases a faint nutty aroma.

   Time: PT3M

   Temperature: Medium‑low

6. Add Milk and Thicken

   Gradually pour 240 ml milk into the pan while stirring to form a smooth thick batter. Continue stirring for another 3‑4 minutes until the mixture thickens and pulls away from the sides of the pan.

   Time: PT4M

   Temperature: Medium

7. Season the Batter

   Add ½ tsp salt, 1 tsp red chili flakes and ½ tsp cumin powder. Mix well so the spices are evenly distributed.

   Time: PT2M

8. Incorporate Shredded Chicken

   Fold the shredded chicken into the thickened batter, mixing until fully combined.

   Time: PT3M

9. Add Fresh Bread Crumbs and Cool

   Stir in ½ cup fresh bread crumbs to the mixture. Continue mixing for 2‑3 minutes, then spread the batter on a plate and let it cool slightly (warm, not hot).

   Time: PT5M

10. Shape and Stuff the Balls

    Take a small portion of the mixture, flatten it in your palm, place a cheese cube in the centre and roll into a smooth ball, pressing firmly to seal. Repeat until all mixture is used, forming about 20‑24 balls.

    Time: PT7M

11. Prepare Egg Wash

    In a small bowl, beat 2 eggs with a pinch of salt (optional: add a dash of chili flakes).

    Time: PT2M

12. Egg‑Dip and Breadcrumb Coat

    Dip each cheese‑filled ball into the beaten egg, then roll it in additional bread crumbs, pressing gently to create an even coating.

    Time: PT5M

13. Deep Fry the Balls

    Heat vegetable oil in a deep‑frying pot to about 350°F (175°C). Fry the balls in small batches, 2‑3 at a time, over medium heat for 3‑4 minutes until golden brown and the cheese is melted inside.

    Time: PT10M

    Temperature: 350°F

14. Drain and Serve

    Remove the fried balls with a slotted spoon, place on paper towels to drain excess oil, and serve hot with ketchup, mayo or your favorite dip.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

15 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Unsalted Butter: Ghee
• Instead of Onion: Shallots
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Milk: Almond milk (will change flavor)
• Instead of Red Chili Flakes: Paprika
• Instead of Cumin Powder: Ground coriander
• Instead of Bread Crumbs: Panko
• Instead of Cheese: Paneer (will be less melty)
• Instead of Eggs: Egg substitute (will affect coating)
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Large Pot
• Skillet or Kadhai
• Mixing Bowl
• Wooden Spoon
• Measuring Spoons
• Small Bowl
• Plate
• Tongs
• Thermometer (optional) (optional)
• Knife and Cutting Board
• Grater (optional) (optional)
• Deep Frying Pot (small mouth)

Critical Steps — Do Not Skip

• Sauté the onion only until lightly pink; over‑cooking adds bitterness.
• Toast the flour properly to eliminate raw flour taste.
• Cool the batter slightly before shaping; hot batter will melt the cheese.
• Press the cheese firmly inside each ball to prevent leakage.
• Maintain oil temperature around 350°F and fry in small batches.

Chef Tips from the Video

• Use unsalted butter for better control of seasoning.
• Freshly made breadcrumbs give a lighter, crispier crust than pre‑packaged ones.
• For extra flavor, add a pinch of garam masala to the batter.
• If you prefer a spicier bite, mix finely chopped green chilies into the onion sauté.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in oven before serving.

Freezer: Freeze un‑fried balls in a single layer, then transfer to a zip‑top bag for up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy and meat.

Make-Ahead Tips

• Prepare the batter and shape the balls up to step 12; refrigerate for up to 4 hours before frying.
• Bread crumbs can be made ahead by toasting stale bread and processing it in a food processor.
• Egg wash can be made a day ahead and stored covered in the refrigerator.

Frequently Asked Questions