Ramzan Special Chicken Cheese Balls Recipe, Easy Iftar Recipe by Samina Food Story

Ingredients

• 500 g Chicken (bone‑in, cut into pieces) (Can substitute boneless thighs or breast for convenience)
• 3 Tbsp Vegetable Oil (For sautéing the chicken)
• 1 tsp Garlic Paste (Can use freshly minced garlic)
• 1 tsp Salt
• 1 tsp Black Pepper Powder
• 1 tsp Red Chili Powder
• 1 tsp Red Chili Flakes (Kuti style dried red chili)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Whole Cumin Seeds
• 1 Tbsp Spicy Masala (Tikka or Tandoori) (Any brand; can replace with extra tandoori masala)
• 3 Tbsp Plain Yogurt (Full‑fat for tenderness)
• 1 cup Water (For simmering the chicken)
• 2 Potatoes (large, boiled and cooled) (Mashed; keep cool before mixing)
• 3 Tbsp Capsicum (green bell pepper) (Finely chopped)
• 1 Tbsp Fresh Cilantro (Finely chopped)
• 0.5 cup Mozzarella Cheese (shredded) (Full‑fat; add only when mixture is cool)
• 0.5 cup All‑Purpose Flour (For the slurry coating)
• 3 Tbsp Cornflour
• 0.25 tsp Salt (for slurry)
• 0.25 tsp Red Chili Powder (for slurry)
• 4 Tbsp Water (for slurry) (Add gradually to achieve thick batter)
• 1 cup Bread Crumbs (Fine or panko for extra crunch)
• 2 cup Vegetable Oil (for deep frying) (Heat to 180°C (350°F))

Instructions

1. Heat Oil and Sauté Garlic

   Add 3 Tbsp vegetable oil to a heavy‑bottomed pan over medium heat. When hot, stir in 1 tsp garlic paste and sauté until it turns light golden, about 1 minute.

   Time: PT1M

   Temperature: Medium

2. Brown the Chicken

   Add the 500 g bone‑in chicken pieces to the pan. Sauté for 2–3 minutes, stirring occasionally, until the surface color changes.

   Time: PT3M

   Temperature: Medium

3. Add Spices

   Sprinkle in 1 tsp salt, 1 tsp black pepper, 1 tsp red chili powder, 1 tsp red chili flakes, 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp whole cumin seeds, and 1 Tbsp spicy masala. Stir‑fry for 1–2 minutes until fragrant and the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

4. Incorporate Yogurt

   Add 3 Tbsp plain yogurt, mix well, and cook for another minute. The yogurt will tenderize the chicken and add moisture.

   Time: PT1M

   Temperature: Medium

5. Simmer with Water

   Pour in 1 cup water, bring to a gentle boil, then cover the pan and let the chicken cook on medium heat for 8–10 minutes.

   Time: PT10M

   Temperature: Medium

6. Shred the Cooked Chicken

   Uncover the pan, remove the chicken pieces, and let them cool slightly. Using two forks, pull the meat apart into fine strands, discarding the bones.

   Time: PT7M

7. Combine with Mashed Potatoes

   In a mixing bowl, mash the two boiled potatoes. Add the shredded chicken, 3 Tbsp finely chopped capsicum, 1 Tbsp chopped cilantro, and 0.5 cup shredded mozzarella. Mix until the cheese is evenly distributed and the mixture is cool.

   Time: PT8M

8. Form the Balls

   With lightly oiled hands, shape the mixture into small balls about 2–3 cm in diameter. Place them on a tray.

   Time: PT5M

9. Prepare the Slurry

   In a shallow bowl, whisk together 0.5 cup flour, 3 Tbsp cornflour, 0.25 tsp salt, 0.25 tsp red chili powder, and gradually add 4 Tbsp water to form a thick, smooth batter.

   Time: PT5M

10. Bread‑Coat the Balls

    Dip each ball first into the slurry, letting excess drip off, then roll it in 1 cup bread crumbs until fully covered. Return coated balls to the tray.

    Time: PT10M

11. Deep Fry

    Heat 2 cups oil in a deep frying pan to 180°C (350°F). Fry the balls in small batches for 3–4 minutes, turning gently, until they turn light golden and crisp.

    Time: PT10M

    Temperature: 180°C

12. Serve

    Transfer the fried cheesy chicken balls to a serving platter. Serve hot with mayo dip or mint raita.

    Time: PT2M

Nutrition Facts

Calories

440

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken (bone‑in, cut into pieces): Boneless chicken thighs, Boneless chicken breast
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Garlic Paste: Minced garlic, Garlic powder (½ tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper Powder: White pepper
• Instead of Red Chili Powder: Paprika (for less heat)
• Instead of Red Chili Flakes: Crushed red pepper
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Cumin Powder: Ground cumin
• Instead of Whole Cumin Seeds: Ground cumin (½ tsp)
• Instead of Spicy Masala (Tikka or Tandoori): Tandoori masala, Garam masala (½ tbsp)
• Instead of Plain Yogurt: Greek yogurt (same amount), Buttermilk (1 Tbsp + 2 Tbsp water)
• Instead of Water: Chicken broth (adds flavor)
• Instead of Potatoes (large, boiled and cooled): Sweet potatoes (same amount, mashed)
• Instead of Capsicum (green bell pepper): Red bell pepper, Poblano pepper
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Mozzarella Cheese (shredded): Cheddar cheese (shredded), Processed cheese slices (grated)
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Cornflour: Potato starch
• Instead of Salt (for slurry): Sea salt
• Instead of Red Chili Powder (for slurry): Paprika
• Instead of Water (for slurry): Milk (for richer coating)
• Instead of Bread Crumbs: Crushed cornflakes, Panko breadcrumbs
• Instead of Vegetable Oil (for deep frying): Canola oil, Peanut oil

Equipment Needed

• Heavy‑bottomed Pan
• Saucepan
• Mixing Bowl
• Potato Masher
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Whisk or Fork
• Slotted Spoon
• Tongs
• Deep Frying Pan or Pot
• Paper Towels

Critical Steps — Do Not Skip

• Shredding the cooked chicken while it is still warm ensures fine strands.
• Adding mozzarella only after the mixture has cooled prevents premature melting.
• Maintaining oil temperature at 180°C during deep frying gives a light golden crust without greasiness.

Chef Tips from the Video

• Use boneless chicken thighs for juicier meat and easier shredding.
• Full‑fat yogurt gives the best tenderness; low‑fat yogurt can make the mixture watery.
• Panko breadcrumbs give an extra crunchy exterior compared to regular breadcrumbs.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2‑3 days. Reheat by shallow frying or baking.

Freezer: Not recommended due to potato moisture; if frozen, expect soggy texture after thawing.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken‑potato mixture and shape the balls up to step 8; refrigerate covered for up to 2 days before coating and frying.
• Coated (but unfried) balls can be frozen for 1 week; fry directly from frozen, adding 1‑2 extra minutes.

Frequently Asked Questions