Chicken Keema balls - dry

Today I made crispy chicken keema balls. These chicken balls can be served as a quick snack item or can be made into yummy kofta curry with leftovers which I will be posting later.
Adding rice to the keema will help absorb the moisture. These balls can be baked in the oven if you feel guilty to eat deep fried food :). Give this a try!!


1 lb ground chicken
1 cup cooked rice
4 tbsp finely chopped onion
4 tablespoons chopped Coriander leaves
1 tsp ground turmeric
1 tbsp ginger garlic paste
1/2 tbsp red chilli powder (adjust per spice level)
1 tsp garam masala powder
1 tbsp lemon juice
1 egg
1 tsp Salt(adjust per taste)
Oil for deep frying


In a bowl beat the egg well. In another big bowl, combine all of the ingredients except for oil and mix well and set aside for 20 to 30 minutes. Form the mixture into balls.

In Oven

Preheat the oven to 350 degrees . Spray a baking sheet with not stick spray. Place the balls on the baking sheet. Bake until cooked through, about 25 minutes. Then turn the oven to broil and set the meat balls under broil for 2 to 3 minutes till they are golden brown.

Deep Frying

Line a plate with paper towels and set aside. Heat oil in a deep pan or kadai. Drop the balls into the oil gently and fry till golden brown and the meat is cooked all the way through. Drain on paper towels.
Serve the keema balls warm with ketch up or any other sauce you like.


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