Butter Chicken Meatballs
Ingredients
Meatballs
-
1
lb
ground chicken
-
¼
large
yellow onion, grated
-
1
large
egg
-
½
cup
breadcrumbs
-
1
tsp
salt
-
½
tsp
pepper
-
2
tbsp
olive oil
Sauce
-
4
tbsp
butter, divided
-
½
onion
diced
-
5
cloves
garlic, minced
-
1
tbsp
fresh grated ginger
-
½
tsp
turmeric
-
1
tbsp
garam masala
-
2
tbsp
curry powder
-
1
tsp
salt
-
½
tsp
pepper
-
6
oz
tomato paste
-
1.5
cups
whole milk
-
½
cup
chicken stock (or water)
Instructions
- Combine ground chicken, grated onion, egg, breadcrumbs, salt, and pepper in a large bowl and mix well.
- Form the mixture into 20 meatballs and place them on a plate.
- Heat olive oil in a skillet over medium-high heat and cook the meatballs for about 6-7 minutes until they reach an internal temperature of 165°F, turning them occasionally.
- Remove the meatballs and set them aside on a clean plate.
- In the same pan, reduce heat to medium, add 2 tbsp of butter, and sauté the diced onion for 2-3 minutes until softened.
- Add minced garlic and grated ginger, followed by turmeric, garam masala, curry powder, salt, and pepper, and stir to combine.
- Stir in the tomato paste and whisk in the whole milk until smooth.
- Add chicken stock and bring the mixture to a light simmer, then add the remaining 2 tbsp of butter and let the sauce thicken for about 5 minutes.
- Return the meatballs to the sauce, toss to coat, and let them simmer for an additional 5 minutes before serving.
- Serve the meatballs over rice and with naan, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
20g
Sodium
600mg
Cholesterol
80mg
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