Chicken mince balls, cooked in mustard oil (Murg Ki Bari) recipe
information
A unique Nepalese preparation
ingredients
6 Chicken breasts, boneless, cubed
1 tsp (1 1/2 g) Star anise (chakriphool) powder
2 tsp (3 g) Cumin (jeera) powder
1 tsp (6 g) Soda bicarbonate
1/2 tsp (1 g) Red chilli powder
Salt to taste
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
40 Garlic (lasan) cloves
15 - 20 (25 g) Green chillies, slit
1 tsp (1 1/2 g) Star anise (chakriphool) powder
2 tsp (3 g) Cumin (jeera) powder
1 tsp (6 g) Soda bicarbonate
1/2 tsp (1 g) Red chilli powder
Salt to taste
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
40 Garlic (lasan) cloves
15 - 20 (25 g) Green chillies, slit
method
1. Blend the chicken in a high-speed blender for about 2 minutes or until it becomes a puree. Add star anise powder, cumin powder, soda bicarbonate, red chilli powder, and salt and blend for another 30 seconds. Remove the mixture and make balls about the size of a golf ball each, using water or mustard oil on your hands to avoid the mixture from stiching.
2. Heat the mustard oil until it starts smoking; reduce heat to medium and gently lower the chicken balls and fry until golden. Remove with a slotted spoon and keep aside. Cut a cross on one side of the fried balls with a sharp knife going half way down the ball.
3. Ten minutes before serving, heat the oil once again and add the garlic and green chillies and fry for 1 minute. Then add the fried chicken balls and with a spoon, pour the hot oil over them until the cut opens up like petals. Fry until they are golden brown all over. Serve in the frying pan with the oil.
2. Heat the mustard oil until it starts smoking; reduce heat to medium and gently lower the chicken balls and fry until golden. Remove with a slotted spoon and keep aside. Cut a cross on one side of the fried balls with a sharp knife going half way down the ball.
3. Ten minutes before serving, heat the oil once again and add the garlic and green chillies and fry for 1 minute. Then add the fried chicken balls and with a spoon, pour the hot oil over them until the cut opens up like petals. Fry until they are golden brown all over. Serve in the frying pan with the oil.
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