Chicken kobiraji balls

It is a traditional recipe which is popular in West Bengal originally in cutlet form .it is made with chicken and eggs.It is said that this recipe originally belonged to Great Britain and is popular from the times since when British used to rule India and Calcutta was their capital.The main attraction of this recipe is that the cutlet is covered with crispy net of egg.
Course Appetizer
Cuisine East Indian, Indian
Keyword bong connection, chicken recipes, kobiraji
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author indrani



  • 500 gm Minced chicken or boneless chicken
  • 2 to 3 Green chilies
  • Coriander leaves a bunch
  • 2 tbsp Kashmiri chilly powder
  • Juice of 1 lemon
  • Salt As per taste
  • Worcestershire sauce
  • 2 tbsp Red Chili flakes
  • 3 to 4 cups of oil for deep frying
  • 2 cups Bread crumbs
  • 5 to 6 Egg


  1. If you are taking boneless chicken ,in the mixture grinder grind green chilies,coriander leaves into almost a finely ground mixture.
  2. Note: Don't add any water and the chicken should also not have too much of water.
  3. Take the mixture out and add all the ingredients from 1 to 7 and leave for 15 minutes.
  4. After 15 minutes make balls out of the mixture.
  5. Beat one egg with a pinch of salt.Dip the balls in egg and roll in breadcrumbs.Make all the ball out of the chicken mixture and refrigerate.
  6. Heat oil for deep frying in a wok.
  7. Fry the balls in oil or dip the balls in the egg mixture and fry till they become crispy brown and cooked well from inside.
  8. While they are getting fried in oil beat the remaining eggs and with a sieve add them in oil rotating it with hand unless and until a crispy net of eggs is formed over the chicken balls.
  9. It is better if you fry the balls one by one.
  10. Serve hot with ketchup and vegetable salads