Butter Chicken Meatballs
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 8
- 2 pounds ground chicken
- 1 egg
- ¼ cup plain breadcrumbs
- 1 tsp garam masala
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2 tablespoons fresh chopped cilantro/mint
- 1 tbsp plain greek yogurt
- Salt and black pepper to season
- 2 tablespoons ghee or vegetable oil
- 3 tbsp butter/ghee
- 3 large onions - chopped/blended
- 1 tbsp coriander powder
- 2 green chilies - sliced
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp chili powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ cup cream
- ½ cup milk
- 300g tomato - chopped
- ½ cup cilantro leaves + a few sprigs for garnish
- Salt to taste
- Combine all the ingredients in a large bowl, except the ghee/oil.
- Shape into meatballs, according to your preferred size.
- Set a large skillet with high sides over medium-high heat with the ghee/oil.
- Once hot, cook the meatballs in batches till golden.
- Transfer to a plate and continue browning the rest of the meatball.
- In a pot/pan, heat up butter/ghee
- Add onions and green chilies and fry till fragrant.
- Add ginger and garlic paste and saute for a further 60 seconds.
- Mix in all the spices and cook for a good 5 minutes.
- Add in the tomatoes and 1.5 cups of water to the pan and cook on medium heat till the tomatoes have turned all mushy. This takes about 15 minutes.
- Add in the meatballs and cook for about 10 minutes.
- Add in the cream, milk and cilantro and cook to a slow simmer until the sauce is thick to your liking.
Recipe by Maya Kitchenette at https://mayakitchenette.com/butter-chicken-meatballs/
3.5.3217