Spicy Chicken Rice Balls Recipe

About this recipe

Spicy Chicken Rice Balls are the ultimate gym-prep snack, combining tender chicken with aromatic Indian spices and cooked rice to create a batchable, high-protein delight. These golden-brown rice balls are shallow-fried to crispy perfection, offering a satisfying crunch with every bite. The blend of turmeric, chili powder, and garam masala makes them rich in flavor, while the addition of coriander leaves and green chili adds a fresh, zesty touch. Not only are they packed with 84g of muscle-building protein and 324g of energy-sustaining carbs, but they're also versatile enough to pair with a spicy chutney or cooling yogurt dip. Whether you're prepping meals for the week or looking for a quick, filling snack, these Indian-inspired rice balls are easy to make and incredibly satisfying. A great choice for anyone seeking bold flavors and balanced nutrition!

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• 100 g Catch Ginger Paste
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 25 g Whole Black Pepper
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil

Instructions

1. 1. Chop the chicken breast into small pieces and set aside.
2. 2. Finely dice the onion, garlic cloves, green chili, and coriander leaves.
3. 3. Heat oil in a pan and sauté the onion, garlic, and ginger paste until fragrant.
4. 4. Add the chicken pieces to the pan and cook until fully done, stirring occasionally.
5. 5. Mix turmeric, red chili powder, garam masala, and black pepper into the chicken and stir well.
6. 6. Transfer the cooked chicken mixture into a bowl and let it cool slightly.
7. 7. In the same bowl, add cooked rice, rice flour, chopped green chili, and coriander leaves.
8. 8. Add salt and mix everything thoroughly to form a sticky dough-like mixture.
9. 9. Shape the mixture into small, even-sized balls using your hands.
10. 10. Heat a pan with a little oil and shallow fry the rice balls until golden brown and crispy on all sides.
11. 11. Remove the rice balls and place them on paper towels to drain excess oil.
12. 12. Serve warm with a spicy chutney or yogurt dip.