Chicken Meatballs in Yogurt Mustard Sauce

Chicken balls with yogurt mustard sauce

new twist on the traditional  delicacy from Assam called xoriyoh sorsori , usually cooked with fish.  My twist is Chicken meat balls in mustard sauce and that’s Wowsome!

Seared tender meatballs in golden sunshine sauce.

These chicken  meatballs are made with ground chicken and nuzzled in a rich yet light and healthy yogurt mustard sauce. Serve it over rice, quinoa,  millet or with with crusty bread on the side. Honestly anything goes perfect accompaniment.

 Basically,  I’m trying to get the north eastern Indian traditional flavours to my healthy recipes. Chicken meatballs in yogurt mustard sauce is the new way to infuse traditional flavours in your regular chicken dish.

It’s light, creamy but without any cream, and that’s fabulous!

INGREDIENTS  FOR CHICKEN BALLS

450 gm ground chicken breast ( you can also combine chicken thighs with chicken breast)

1 medium onion roughly diced

2 pods of garlic roughly diced

A handful fresh coriander

1 tsp fresh cracked pepper

1/2 tsp chili flakes

1 tbsp all spice

1 egg

Salt to taste

1 tbsp coconut oil

INGREDIENTS FOR THE SAUCE

2 tbsp white mustard seeds

1 -2 inch of ginger chopped

1 fresh green chilli

1 medium onion roughly diced

2 tbsp greek yogurt

Blend all the above ingredients in a blender jar into a fine saucy paste and keep it aside.

1/2 tsp nigella seeds

1 tsp turmeric powder

1 tsp honey ( optional)

Salt to taste

1 tbsp mustard oil or coconut oil

DIRECTION TO MAKE CHICKEN MEAT BALLS

1) Add all the ingredients in a food processor and pulse it until all combined.

2) Take small amount with any round laddle or icecream scoop and shape them into small balls and keep them aside.

3) Heat a little oil in a skillet over medium high heat and  sear the chicken balls evenly for 5 -10 minutes. Once all done keep it aside.

HOW TO MAKE THE SAUCE

4) In the same pan add another spoon of oil, once the oil becomes hot add the nigella seeds and allow them to splatter. Now add the mustard paste and stir for two minutes, then add half a cup or enough amount of water  to make the paste into a sauce consistency.

5) Add salt, turmeric, honey and the chicken meat balls. Lower the heat and allow it to simmer for 5 minutes.

6) Garnish with fresh coriander leaves and serve hot over rice, quinoa, millet or serve with your favourite bread.

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