Chicken Porcupine With Kokam Chilli Dip

Ingredients list for Chicken Porcupine With Kokam Chilli Dip

• 300 grams Chicken
• 3/4 cup Rice
• 2-3 Green chillies chopped
• 1 teaspoon Ginger paste
• to taste Salt
• 1 teaspoon White pepper powder
• 1/4 cup Paneer (cottage cheese) grated
• 8 Prunes
• 8-10 Kokum petals
• 2 tablespoons Sugar
• 1/2 tablespoon Oil
• 1 teaspoon Garlic chopped
• 1/2 teaspoon Red chilli flakes
• to taste Salt

Method

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.
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.
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.
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