Butter Chicken Meatballs
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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