Tandoori Chicken Balls with Freekeh

Wael Al-HusseiniChef

Ingredients

• 6 boneless chicken pieces
  6 pieces
• 2 cups freekeh, cooked
  2 cup
• Tandoori sauce: 1 cup yogurt
  1 cup
• 1 tsp fresh ginger
  1 teaspoon
• 1 tsp curry
  1 teaspoon
• 1 tsp paprika
  1 teaspoon
• 1/2 tsp turmeric
  0.5 teaspoon
• 1/2 tsp spice mix
  0.5 teaspoon
• 1/2 tsp cumin
  0.5 teaspoon
• 1/4 tsp cardamom
  0.3 teaspoon
• A pinch of cinnamon
  0
• A pinch of nutmeg
  0
• 1 tsp minced garlic
  1 teaspoon
• Juice of half a lemon
  0
• 3 tsp tomato paste
  3 teaspoon
• A cup of oil
  0

Steps

1. 1

   Pound the chicken pieces without tearing them and marinate them in lemon juice.

   Required Tools:

   Mixing Bowl

   5 min
2. 2

   Prepare the cooked freekeh and place a large spoonful of freekeh in the center of each chicken piece.

   5 min
3. 3

   Close them up, turn them over, and place them in a baking tray. You may need a toothpick to secure them, but it's not necessary.

   Required Tools:

   🍳

   Baking Tray

   🍳

   Toothpick

   5 min
4. 4

   Mix the tandoori sauce ingredients together and pour them over the chicken balls.

   5 min
5. 5

   Pour the remaining sauce into the tray with a cup of water and cover it with aluminum foil.

   Required Tools:

   🍳

   Aluminum Foil

   5 min
6. 6

   Place it in a high-temperature oven for ten minutes, then reduce to 180°C for half an hour, and uncover the aluminum foil until browned.

   30 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags