Sunday, January 04, 2009

chicken masala cajun balls

This was another hit at my dinner party! I actually invented this recipe this week with whatever I could find in the fridge - I was looking to make chicken burgers, but these balls I made with the leftover meat turned out much tastier!

Masala is an Indian spice mixture that is now widely available Kosher in any supermarket or click here to buy it online . If you can't find masala, use curry or substitute your own flavors! To buy cajun spice, click here .

1 lb. ground chicken (or turkey)
1 egg
1/2 cup breadcrumbs
1/4 cup fresh coriander leaves, finely chopped
2 tbsps. fresh chives, finely chopped (or green onion, diced)
3 cloves fresh garlic, finely diced
2 tbsps. masala
2 tbsps. cajun spice
1 tsp. ground black pepper
1 tsp. salt

In a large mixing bowl, combine all ingredients (except olive oil). Feel free to use your hands- just make sure they're washed! Add more breadcrumbs if mixture is too soft (meat should hold together in a ball).
2. Shape meat into ping-pong-sized balls (you can make them smaller or larger if you'd like, but vary cooking times accordingly).
4. Over medium heat, add olive oil to a large non-stick skillet. When your pan warms up (when a drop of water is dropped into oil, it should sizzle) add your chicken balls carefully. To get perfect chicken, do not touch the meat once you've placed it in the pan. After a minute, give the pan a couple of shakes to brown the balls on all sides.

Your chicken masala cajun balls are ready to serve when they are nice and brown, as shown in the picture above!

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