Butter Chicken Meatballs

Most of the flavor of traditional Butter Chicken, without the overnight marinade.  For many years, I photographed weddings and some of my favorites were Indian Weddings, they were also my least favorite at the same time, as they are often long, long, long and not terribly fast paced.  But the food… I remember talking to my second shooter once, telling them what a treat they were in for during the break, and unfortunately that was the time that the food was sooo spiced you could barely eat it.  Anyway, when I saw HBH had made this, I had to also!

Butter Chicken Meatballs

January 21, 2021

Yield:

Prep time: 15

Cook time: 15

Total time:

Ingredients

For the Chicken Meatballs

 

1 pound ground chicken

1 egg

1/2 cup panko bread crumbs

1/2 yellow onion, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 tablespoon garam masala

2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon cayenne pepper, more or less to taste

2 tablespoons extra virgin olive oil

 

For the Sauce

 

1 can (6 ounces) tomato paste

1 can (14 ounces) full fat coconut milk

1/2 cup plain greek yogurt

2 tablespoons butter

1/4 cup fresh cilantro, roughly chopped

 

For Serving: 

 

Steamed rice and naan, for serving

 

Instructions

Preheat your oven to 450, and line a full size baking sheet with parchment paper.

 

In a large bowl, add the ground chicken and the rest of the meatball ingredients.  Use your hands and mix thoroughly.  Use a 1 tablespoon cookie scoop to size the meatballs, and roll into balls.  Place them on the baking sheet and bake for 15-20 minutes until cooked through and browning.

 

On the stovetop, in a medium skillet, heat the oil, add the onions and cook for 5 minutes until they are starting to soften.  Add the garlic and ginger, cook another 2 minutes.  Stir in the spices and cook until fragrant, about 1 minute.

 

Add the tomato paste, smash with a spoon, then add the coconut milk and the water, whisk to evenly combine.  Bring to a boil and maintain a medium simmer until the sauce is reduced and not as runny.  Stir in the yogurt and the butter. 

 

Add the meatballs into the sauce, cover and cook 5 minutes until thoroughly heated through, and if you are checking, the meatballs should reach 165 degrees.

 

Stir in the cilantro and serve over rice.

 

Adapted from Half Baked Harvest

 

 
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