Makhni Chicken Cheese Balls - By Chef Sandeep Supkar

Ingredients:

- Minced Chicken: 250 gm

- Garam Masala: 10 gm

- Cumin Powder: 10 gm

- Chopped Green Chilli: 10 gm

- Chopped Onion: 10 gm

- Chopped Garlic: 10 gm

- Chopped Ginger: 5 gm

- Salt and Pepper: As Needed

- Coriander Leaves: 20 gm

- Green Peas: 50 gm

- Mayonnaise: 15 gm

- Peri Peri Powder: 5 gm

- Oil: 150 ml

- Panko Bread Crumbs: 100 gm

- Flour: 50 gm

For Stuffing:

- Amul Cheddar Cheese: 20 gm

- Chilli Flakes: 5 gm

For Makhni Gravy:

- Tomato: 300 gm

- Cashew Nuts: 50 gm

- Melon Seeds: 50 gm

- Kashmiri Red Chilli: 15 gm

- Tomato Puree: 25 gm

- Ginger Garlic Paste: 10 gm

- Green Chilli: 5 gm

- Onion: 70 gm

- Sugar: 10 gm

- Kasuri Methi: 5 gm

- Fresh Cream: 15 gm

- Butter: 25 gm

- Cardamom: 5 gm

- Honey: 5 gm

- Bay Leaf: 1 no.

For Garnish:

- Carrot Slice

- Beetroot Slice

- Red Cabbage

- Fennel

- Spring Onion

Procedure:

1. Make a mixture of minced chicken and spices and set it aside.

2. Make the cheese stuffing with grated cheese, chilli flakes, and coriander leaves.

3. Make small balls and set them aside.

4. Make individual balls of the minced chicken mix and stuff each with the cheese balls. Roll into smooth balls.

5. Set up a crumbing station with flour and water emulsion, dry flour, and panko bread crumbs.

6. Coat the meatballs in the crumbs and refrigerate for 30 minutes.

7. Deep fry in hot oil (180ºC), ensuring the oil temperature is adjusted to prevent uneven browning.

8. For Pea Puree: Sauté the green peas along with onion and garlic, then blend into a smooth puree.

9. For Makhni Gravy: Sauté green chilli, red chilli, ginger-garlic paste, and whole spices. Cook with tomatoes, cashew nuts, and poppy seeds. Once cooled, grind into a smooth paste.

10. In a kadhai, heat butter and oil, then add the ground paste. Add spices, ketchup, salt, sugar, and water. Simmer for 30 minutes. Finish with kasuri methi and fresh cream.

11. Plate the dish and garnish with carrot, beetroot, red cabbage, fennel, and spring onion.