Start by quartering the whole chicken. It is important to keep the skin on the breast pieces for this recipe.

All ingredients (except cream) are added to the chicken meat and mixed together.

Add the cream last while stirring until the consistency of the mixture is as desired.

Let the mixture stand and absorb flavors in the fridge for half an hour.

Take the mixture out and let it stand at room temperature when ready to cook.

Shape the mixture into meatballs using a large teaspoon or a small tablespoon.

Fry the meatballs in ghee or a blend of equal parts oil and butter over medium-high heat. A great tip for frying them quickly while giving them an extra crust is to turn them 60 degrees Celsius (140 degrees Fahrenheit) (instead of 90 degrees Celsius (194 degrees Fahrenheit)) so they become triangular. Fry them for 2 minutes on each side.

Take the chicken meatballs off the heat and let them rest for a couple of minutes before serving.