Chicken Cheese Balls Recipe (Ramzan Special)

Ingredients

• 200 g Boneless Chicken (cut into bite‑size pieces)
• 3 Tbsp Plain Yogurt (full‑fat, not too sour)
• 1 tsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tsp Coriander Powder
• 0.5 tsp Roasted Ground Cumin
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Tandoori Masala
• 0.5 tsp Black Pepper Powder
• 1 tsp Salt (adjust to taste)
• 0.5 cup Water (for cooking chicken)
• 3 pieces Medium Potatoes (boiled, peeled and mashed)
• 2 Tbsp Fresh Coriander (finely chopped)
• 0.25 tsp Salt (for potato mix)
• 0.25 tsp Crushed Red Chili (optional) (optional for extra heat)
• 100 g Mozzarella Cheese (cut into small cubes for filling)
• 4 Tbsp All‑Purpose Flour (for coating slurry; can substitute corn flour)
• 0.25 tsp Salt (for coating)
• 0.25 tsp Crushed Red Chili (for coating)
• 2 Tbsp Water (for slurry) (add gradually to achieve medium consistency)
• 1 cup Bread Crumbs (for double coating)
• 2 cup Vegetable Oil (for deep frying; use a high‑smoke‑point oil)
• 1 tsp Oil for greasing hands (to prevent sticking while shaping)

Instructions

1. Marinate the chicken

   In a mixing bowl combine the yogurt, ginger‑garlic paste, coriander powder, roasted cumin, red chili powder, tandoori masala, black pepper, and salt. Add the chicken pieces and mix thoroughly until all pieces are coated. Let it rest for 30 minutes.

   Time: PT35M

2. Cook the marinated chicken

   Heat 2‑3 tsp oil in a pan over medium‑high heat. Add the marinated chicken and sauté for about 4 minutes until the spices start to release aroma. Add ½ cup water, cover, and reduce heat to medium‑low. Cook for 8‑10 minutes until the chicken is tender and most liquid has evaporated. Increase heat briefly to dry any remaining moisture.

   Time: PT14M

   Temperature: Medium‑high then medium‑low

3. Mash the cooked chicken

   Turn off the heat. Using a masher, break the chicken into fine shreds. Transfer to a bowl and let it cool completely before mixing with potatoes.

   Time: PT5M

4. Prepare mashed potatoes

   Boil three medium potatoes until fork‑tender, drain, peel and mash until smooth with no lumps. Allow to cool completely.

   Time: PT15M

   Temperature: Boil

5. Combine chicken and potato mixture

   In a large bowl combine the cooled shredded chicken, mashed potatoes, chopped coriander, ¼ tsp salt, and ¼ tsp crushed chili (optional). Mix well until a uniform batter forms.

   Time: PT5M

6. Shape cheese balls

   Grease your hands with a little oil. Take a portion of the mixture, flatten, place a mozzarella cube in the center, and seal the edges to form a ball. Repeat for all mixture, making balls of your desired size (about 2‑3 cm diameter).

   Time: PT10M

7. Prepare coating slurry

   In a separate bowl whisk together flour, ¼ tsp salt, ¼ tsp crushed chili, and add water gradually to form a medium‑thick slurry (neither too runny nor too thick).

   Time: PT3M

8. Coat the balls

   Dip each cheese ball first into the slurry, then roll in bread crumbs. For extra crunch, repeat the dip‑slurry‑bread crumb step (double coating). Place coated balls on a tray.

   Time: PT10M

9. Store coated balls (optional)

   Transfer the coated balls into a zip‑lock bag or airtight container and refrigerate until ready to fry. They can be frozen for up to 2 weeks.

   Time: PT2M

10. Deep‑fry the balls

    Heat vegetable oil in a deep‑fry pot to medium‑high (around 350°F/175°C). Fry balls in small batches, cooking 2‑3 minutes on one side, then turn and fry another 2‑3 minutes until golden brown and crispy, total 6‑7 minutes per batch. Remove with tongs and drain on paper towels.

    Time: PT10M

    Temperature: 350°F

11. Serve hot

    Serve the crispy cheesy chicken balls immediately, optionally with ketchup, mint chutney, or a yogurt dip.

    Time: PT2M

Nutrition Facts

Calories

230

Protein

12 g

Carbohydrates

20 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Plain Yogurt: Greek yogurt (thin)
• Instead of Red Chili Powder: Paprika
• Instead of Tandoori Masala: Garam masala
• Instead of Medium Potatoes: sweet potatoes
• Instead of Fresh Coriander: parsley
• Instead of Mozzarella Cheese: Cheddar, Processed cheese
• Instead of All‑Purpose Flour: Corn flour
• Instead of Bread Crumbs: Panko
• Instead of Vegetable Oil: canola oil, sunflower oil

Equipment Needed

• Mixing Bowl
• Pan or Skillet
• Masher
• Measuring Spoons
• Measuring Cups
• Knife
• Cutting Board
• Deep Fryer or Heavy‑Bottom Pot
• Tongs or Slotted Spoon
• Zip‑Lock Bag or Airtight Container (optional)
• Plate or Tray
• Stove

Critical Steps — Do Not Skip

• Marinating the chicken for full flavor penetration
• Cooking chicken with just yogurt and water to avoid excess moisture
• Cooling the chicken‑potato mixture completely before shaping
• Achieving the correct slurry consistency
• Double coating before frying
• Maintaining oil temperature around 350°F during frying

Chef Tips from the Video

• For an extra smoky flavor, add a pinch of smoked paprika to the coating slurry
• Use a blend of mozzarella and cheddar for a richer cheese pull
• If you prefer a milder snack, reduce the red chili powder in both the marination and coating
• Freeze the uncooked balls on a tray before transferring to a bag to keep them from sticking together

Troubleshooting

Storage

Refrigerator: Store uncooked coated balls in an airtight container for up to 2 days.

Freezer: Freeze coated balls in a zip‑lock bag for up to 2 weeks; fry from frozen adding 1‑2 extra minutes.

Room temperature: Fried balls can be kept at room temperature for up to 2 hours in a warm oven (200°F) to retain crispness.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor
• Prepare and freeze coated balls; fry directly from freezer when needed
• Store the slurry separately if making a day ahead; give it a quick stir before use

Frequently Asked Questions