Chicken cheese balls


500g chicken mince

2 tsp onion powder

1.5 tbsp ginger garlic paste

2 heaped tbsp curd

1 tbsp breadcrumbs

Salt to taste (1 tsp works for me)

1 tsp red chilli powder or flakes

½ tsp pepper powder

1 tsp coriander powder

1 tsp jeera powder

2 tbsp coriander leaves (finely chopped)  

¼ tsp garam masala

10 mint leaves (finely chopped)

around 150g cheese (cut into 1cmx1cm cubes) for the filling.

(The coriander leaves are missing from the picture)


Mix all the above ingredients excluding the cheese.

Shallow fry a flattened pattie by taking a tsp full of the mix. Adjust salt accordingly. If salt is extra then opt for an unseasoned breadcrumb coating before frying/ baking. 

Take small portions, approximately 1 to 1.5 times the volume of the cut cheese cubes, and flatten it on your palm. Place a cheese cube in the center and cover it with the chicken mix. Gently form balls by rolling in between your palms. I like to make and fry one to check if I’m happy with the chicken and cheese proportions before proceeding with shaping the rest.

Shallow fry or grill them. Check one to see if it is cooked through. You can coat them in breadcrumbs if you like. 

In the picture I have coated them with breadcrumbs but I personally prefer the ones without the breadcrumb coat.

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