A unique Nepalese preparation of chicken mince balls cooked in mustard oil
- 6 chicken breasts, boneless
- 1 tsp anise pepper (chakri phool) powder
- 2 tsp jeera powder
- 1 tsp soda bicarbonate
- 1/2 tsp red chilli powder
- 1 cup mustard oil
- 40 garlic cloves
- 15-20 green chillis, slite
- Salt to taste
- Cube the chicken and put the pieces in a high-speed blender. Blend the chicken for about two minutes, or until it is pureed.
- Add the anise powder, jeera powder, soda bicarbonate, red chilli powder and salt, and blend for another 30 seconds.
- Remove the mixture and make balls the size of a golf ball each, using water or mustard oil on your hands to avoid the mixture from sticking.
- Heat the mustard oil until it smokes, reduce heat to half, and gently put the chicken balls in and fry until they turn golden.
- Remove the balls with a slotted spoon and keep aside. Cut a cross (X) on one side of each of the fried balls with a sharp knife going half way down.
- Ten minutes before serving, heat the oil once again, add the garlic and green chillis, and fry for a minute.
- Then add the fried chicken balls and pour the hot oil over them with a spoon until the cuts open up like a petal.
- Fry until they turn golden brown all over. Serve in the frying pan with the oil.