Pasta With Chicken Balls
Pasta with meat balls is a classic Italian recipe.I made certain tweaks here,I swapped meat with Chicken and the chopped Tomatoes I fried In the oil til oil seeped out and then added water and the cooked chicken balls and let it simmer.For the Pasta Instead of serving plain boiled salted Pasta I served It on pasta aglio e olio (pasta with garlic and olive oil ) ,it tasted delicious :-)
Preparation Time- 15min and making the chicken balls 5-6 min
Cooking Time- around 1 hour
Ingredients for Chicken Balls :-
1. 2 cups minced/keema Chicken
2. 1 egg
3. Minced fresh chilly ( I used around 2 teaspoon ) use as per your heat tolerance.
4. 2 and 1/2 tablespoon onion minced
5. 1 tablespoon parsley minced
6. 1 teaspoon minced garlic
7. Mixed Italian herbs 1/4 teaspoon
8. 1/2 teaspoon oregano
9. 1/4 teaspoon black pepper powder
10. 1 tablespoon Parmesan cheese
11. 1 and 1/2 tablespoon of Farmstead cheese a local cheese from my Farmer's market.(use cheese of your choice if you do not get these cheese)
12. Salt as per your taste.
13. 2 tablespoon bread crumbs for making slurry with egg and then again I added 4 tablespoon when making the chicken balls.( initially I start with 2 tablespoon of bread crumbs and 1 egg slurry ,then as required I add more bread crumbs)
NOTE - I used store bought bread crumbs but fresh homemade is preferred.
14. Oil for frying the chicken balls. ( I used olive oil you can use vegetable oil ).
Ingredients for the Sauce /gravy :-
1. Minced garlic 1/2 teaspoon
2. 1/2 cup minced onions
3. 2 cups chopped tomato
4. 1 cup of tomato puree
5. 1/4 teaspoon Paprika or Kashmiri Chilly powder.
6. 1/4 teaspoon garlic powder or add 1 teaspoon total minced garlic instead of 1/2 teaspoon at the beginning into the oil
7. 1/2 teaspoon of sugar
8. Salt as per your taste.
9. 1 teaspoon dried Basil
10.1/4 teaspoon black pepper powder
11. 1/8 teaspoon of garlic powder (optional )
12. Water as required to adjust the sauce/gravy consistency.
13. Olive oil or vegetable oil.
Preparation:-
1. Mince the onion,garlic,parsley and fresh chilly for the chicken balls.
2. Chop the tomato for gravy or the sauce.
3. Puree Tomato for the sauce.
4. Prepare the Chicken Balls.
Cooking:-
1. Take a flat bottom and add oil,when the oil is hot fry the chicken balls on a low to medium flame turning them til all sides are cooked and have a golden colour. ( do not fry on high heat because in that case the inside of the chicken balls will remain uncooked and outside will be brown ).
2. Take them out and drain them on a kitchen tissue.
4. In the same skillet add oil,let it heat up then add the minced garlic.
5.When garlic turns light brown add the onion and fry til pink or translucent not brown.Then add chopped tomatoes and salt.
6.Mix and cook covered til the oil seeps out checking intermittently.
7. When the tomato melts and oil seeps out then add the tomato puree along with Paprika and Kashmiri Chilly powder and garlic powder and mix.
8. Cook covered til oil seeps out checking intermittently ,then add the sugar and mix.
9. Add the chicken balls and mix lightly with the tomato gravy.
10. Cook covered checking intermittently and adding water as required little at a time so that the gravy does not dry up .( Do not add lot of water at a time ).
11. Simmer on a low flame til done,then add the dried basil,garlic powder and black pepper powder and mix.
12. Keep covered for 1 minute switching off the flame before serving on a bed of hot boiled salted Pasta.( I served it over Angel hair pasta with olive oil and garlic ) and enjoy :-).
Pictures:-
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