Crispy Chicken Masala Balls Recipe

About this recipe

Crispy Chicken Masala Balls are the perfect Indian-inspired snack for your next meal or gathering. Made with freshly minced chicken breast and spiced with aromatic ingredients like cumin, turmeric, and red chili powder, these golden-brown bites deliver bold flavors and satisfying textures. The use of rice flour ensures they’re gluten-free, while the shallow frying method keeps them crispy without being overly greasy. Each serving packs 36g of protein, making it an excellent choice for gym-goers or anyone looking for a filling, flavorful boost. These chicken balls are quick to prepare, with a total cooking time of just 40 minutes, and are best enjoyed hot with mint chutney or ketchup. Whether you’re meal-prepping for the week or serving them at a casual gathering, their irresistible taste and high-protein content make them a versatile addition to your culinary repertoire.

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Onion-250 Gms
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 50 g Everest Cumin Powder
• - Red Chilli Powder
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 25 g Whole Black Pepper
• 1 pack (50 g) Pik Baking Powder | Double Acting
• - Rock Salt

Instructions

1. 1. Finely chop the onion, green chili, and fresh coriander leaves.
2. 2. Mince the boneless chicken breast into small pieces using a food processor or knife.
3. 3. In a mixing bowl, combine the minced chicken, chopped onion, green chili, garlic paste, ginger paste, and coriander leaves.
4. 4. Add rice flour to the mixture to bind the ingredients together and season with cumin powder, red chili powder, turmeric powder, and salt.
5. 5. Mix everything thoroughly until the spices and rice flour are evenly incorporated into the chicken mixture.
6. 6. Shape the mixture into small balls, each about the size of a golf ball, ensuring they are tightly packed.
7. 7. Heat oil in a frying pan on medium heat until it is hot but not smoking.
8. 8. Carefully place the chicken balls into the pan, ensuring they do not overcrowd the pan.
9. 9. Fry the balls for 6-8 minutes on each side, turning occasionally, until they are evenly golden and crispy.
10. 10. Remove the cooked chicken balls from the pan and place them on paper towels to drain excess oil.
11. 11. Serve hot with a side of mint chutney or ketchup for dipping.