For the Chicken Balls:-
Minced Chicken: 500gm
Garlic+ Ginger paste: 1 tea spoon
Soya Sauce: 1 table spoon
Szechuan Sauce: 1 tea spoon
Tomato Sauce: 1 table spoon
Salt: According to taste
White pepper: 1/4 tea spoon
For the white sauce:-
Garlic: 1 table spoon (chopped)
Mushroom: 1 cup (Sliced)
Spring Onion: 1 cup (chopped)
Salt & Sugar according to taste
Cream: Amul's 200gm
Oregano Seasoning: 1/4 tea spoon
Olive oil: 1 tea spoon
- Pre-heat the oven to 230 degree C.
- Mix all the ingredients comes under chicken balls nicely. Take a baking tray. Grease it. Then make small balls out of the chicken mixture and line on the tray.
- Put the tray in the oven and bake it for 15 mnts. Then turn them and bake for 10 mnts more. Take out from the oven and reserve.
- Heat a pan. Put oil. Add the garlic. Sauté it till it turns light brown then add mushroom. Fry for couple of minutes more then add all the seasonings (Salt, pepper, oregano, sugar). Sauté it for a while till the mushroom starts to lose the water then add the chicken balls and the spring onion. Fry for 2 mnts more then add the cream. Sauté it till the gravy thickens. Then serve hot with some flavoured breads.
Note: If you don't want to use cream then go for the original white sauce recipe. Please find out HERE.