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chilly chicken meatballs in gravy
- Chicken Breast Mince (300 gms)
- Soy sauce (5ml), chilly sauce (8gms), Schezwan Sauce (5gms), pizza pasta sauce (10gms)
- Salt, black pepper (as per taste)
- Oil (10 gms)
- Maida (10 gms)
- Onion, Capsicum and Corns (as per liking)
- Ching's Chilly Paneer Seasoning (20 gms)
- Garlic (6 cloves)
- Green chillies (2)
- Water (500 ml)
In a bowl, take the chicken mince and add soy sauce, maida, chilli sauce, pizza pasta sauce, schezwan sauce alongwith salt, pepper and mix it well. Keep it aside for about an hour in the fridge for marinating.
Once marinated for an hour, roll the mix into small rounds and place them on a frying pan slightly brushed with oil. Cook the balls approximately for 10 mins so they are cooked all the way through and are nicely sizzled brown in colour.
Once the meatballs are cooked, keep them aside. Pour the leftover oil in the same pan and add in the finely chopped garlic and chillies to it. Once the garlic turns golden brown, add the block size chopped onions and capsicum. Cook them on high flame and keep stirring.
Now add water to the pan and ching's chilly paneer seasoning. Stir it well to avoid lumps. Bring it to couple of boils before adding the meatballs to the gravy. And, then again let it simmer on low flame for about 5 to 10 mins.
Serve it hot with stir fried rice.