How to make Chicken Porcupine With Kokam Chilli Dip -
Steamed rice balls stuffed with prunes and chicken served with a tangy kokum chilli dip.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Rice (चावल)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Chicken Porcupine With Kokam Chilli Dip checkout Healthy Chicken Burger, Shawarma, Chicken Seekh Kabab, Chicken Gold Coin . You can also find more Snacks and Starters recipes like Cheesy Mashed Potato Toasties PANEER BHURJI SANDWICH - skk Mini Soya Cottage Pies Bhutte Ke Cutlet
Chicken Porcupine With Kokam Chilli Dip Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Porcupine With Kokam Chilli Dip Recipe
Chicken 300 grams
Rice 3/4 cup
Green chillies chopped 2-3
Ginger paste 1 teaspoon
Salt to taste
White pepper powder 1 teaspoon
Paneer (cottage cheese) grated 1/4 cup
Prunes 8
Kokum petals 8-10
Sugar 2 tablespoons
Oil 1/2 tablespoon
Garlic chopped 1 teaspoon
Red chilli flakes 1/2 teaspoon
Salt to taste
Method
Step 1
Soak rice in water for twenty minutes. Drain and set aside. Soak kokam in half a cup of lukewarm water for fifteen minutes. Strain and set aside. Mix chicken mince with green chillies, ginger paste, salt and half teaspoon white pepper powder. Divide this mixture into eight equal portions.
Step 2
Set aside. Mix salt and remaining white pepper powder with grated paneer. Open out the prunes to make a pocket. Stuff each pocket with the paneer stuffing. Shape each portion of chicken mixture into a round ball and stuff it with the stuffed prunes.
Step 3
Roll the stuffed chicken balls in presoaked rice and place them on a perforated rack which can be fitted into a steamer pot. Boil water in the steamer pot and place the perforated rack with chicken balls in it. Cover the pot. Steam for about fifteen to twenty minutes or until cooked.
Step 4
Meanwhile for the sauce, caramelize sugar in a pan. Add the kokam water and cook till the sauce thickens. Heat oil in a separate pan and sauté garlic till light brown. Add the kokam mixture and stir. Add red chilli flakes and mix again. Add salt. Remove the chicken balls gently and serve hot with the kokam chilli dip.
Nutrition Info
Calories : 500.15 Kcal
Carbohydrates : 47.65 gm
Protein : 29.915 gm
Fat : 23.51 gm
Other : 3.16
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
