- Chicken : 1 kg, boneless
- Green Chilies : 12
- Egg : 1
- Ginger Garlic Paste : 1 tablespoon
- Chicken Stock : 2 cup
- Cornflour : 1 tablespoon
- Honey : 2 tablespoons
- Brown Sugar : 1 teaspoon
- National Salt : 1/2 teaspoon
- Capsicum : 2, diced
- Oil : As required
- National Tomato Ketchup : 3 tablespoons
- National Murghi Masala : 1 tablespoons
In a chopper, add finely mince chicken, 6 green chilies, ginger garlic paste and National Murghi Masala.
Add a beaten egg, shape the mixture into balls and fry until dark golden.
Heat the stock in a separate pan, and bring it to a gentle boil.
Mix in the honey, brown sugar and salt, stir until completely dissolved.
Add the fried balls and let it all bubble once or twice.
Toss in the remaining green chilies, capsicum and tomato ketchup.
Dissolve cornflour in half a cup of water and drizzle into the pot, stirring all the time.
Cook the until the liquid thickens, then serve ladled over plain boiled rice or spaghetti.