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Butter Chicken Meatballs
Maya Kitchenette

Butter Chicken Meatballs

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the meatballs
  • 2 pounds ground chicken
  • 1 egg
  • 1/4 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
For The Gravy
  • 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
  • 1/2 cup cream
  • 1/2 cup milk
  • 300 g tomato - chopped
  • ½ cup cilantro leaves + a few sprigs for garnish
  • Salt to taste

Method
 

For the meatballs
  1. Combine all the ingredients in a large bowl, except the ghee/oil.
  2. Shape into meatballs, according to your preferred size.
  3. Set a large skillet with high sides over medium-high heat with the ghee/oil.
  4. Once hot, cook the meatballs in batches till golden.
  5. Transfer to a plate and continue browning the rest of the meatball.
For the gravy
  1. In a pot/pan, heat up butter/ghee
  2. Add onions and green chilies and fry till fragrant.
  3. Add ginger and garlic paste and saute for a further 60 seconds.
  4. Mix in all the spices and cook for a good 5 minutes.
  5. 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.
  6. Add in the meatballs and cook for about 10 minutes.
  7. Add in the cream, milk and cilantro and cook to a slow simmer until the sauce is thick to your liking.