Here are the ingredients we will require:
For the balls:
Chicken pieces (from the legs and thighs preferably the ones with more flesh)
Salt & Sugar
Ginger and garlic paste (or powder)
Soup Powder (Creamy Chicken soup powder or cream)
For the coating:
Cornflakes(crushed with hands)
For the dip (optional)
Chicken soup or stock with shredded chicken pieces.
1 small green chilli
Salt & Sugar
Fresh tomato puree
1 boiled potato
Corn flour and a little chicken soup powder
Now we have to drain out the stock which will be later used to make the dip.
Debone the chicken pieces and collect the boneless chicken in a bowl. The flesh part has by now lost all its fats in the water, we can add a tablespoon of oil in it.
We add the ingredients shown and tagged in the picture.
First mix all the dry items separately. Mix the pastes and milk separately.
Add salt if required but i don't think we will.
Add the mixes in the chicken and mix them will.
We can use machine or mixer but i preferred the versatile hand and fingers for the job. The main thing is that no medium sized shreds of chicken should be present and the dough must be consistent. It is shown in the second picture.
Take a small lump of the dough in your hand and make small balls. Balls must be small in size else they may break while frying.
FIRST: dip the ball in egg yolk.
SECOND: roll the ball over the crushed cornflakes so that the cornflakes stick all over it.
Finally the balls are prepared (second pic) and its time to fry them.
Prefer odourless and colorless refined oil for frying. This retains the texture and aroma of the fried balls. Fry the balls in the low flame.
Since the chicken is already cooked we need to fry till there is a light brown texture visible (hardly 2-3 minutes).
Keep the fried balls in a bowl over a paper to soak excess oil (third pic).
The ingredients are shown and tagged in the picture (first picture).
Mash the boiled potatoes and add the dry powders in it. Add the puree, green chilli, and grated onions in the chicken stock . Now add some cornflour and soup powder in the mashed potato and mix it and finally add it to the stock. Cook in a pan for 2 minutes. Cool the dip and mix it in a mixer.
Now pour the dip in a bowl or plate.
Serve the chicken balls with the dip. The balls tastes better when it is served hot. We can heat the balls for a minute or two just before serving. (second and final picture)