Butter Chicken Meatballs

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Butter Chicken Meatballs

Author: Kelsey Murphy

Inspired by the traditional Murgh Makhani, these butter chicken meatballs are quick, healthy, and oh so delicious. Serve these with naan or over rice (or both), to mop up all that creamy, savory, and slightly spicy sauce!

Ingredients

For the Meatballs

• 1/2 yellow onion, grated
• 1/2c panic bread crumbs
• 1T milk
• 1lb ground chicken
• 1 egg
• 2 tsp garam masala
• 1tsp salt
• 1/2tsp pepper
• 2T chopped cilantro

For the Sauce

• 3T butter or Ghee
• 1/2 onion, diced
• 1inch ginger, grated
• 2 cloves, garlic
• 1T garam masala
• 2tsp curry powder
• 2tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp ground tumeric
• 1 6oz can tomato paste
• 1 14oz can coconut milk
• 1/2 c chicken stock
• 2T heavy cream
• 1/4 c cilantro, chopped

Instructions

Meatballs

1. Grate onion into a large bowl. Cover with panko and milk. Mix together and allow to sit for a few minutes to moisten the breadcrumbs.
2. Add in remainder of ingredients.
3. Mix meatball mixture and form into balls a little smaller than a golf ball. Place on a sheet pan and bake for 20 minutes at 350deg.

For the Sauce

1. Place a large skillet or shallow sided sauce pan over medium heat. Add butter and allow to melt. Add onions and sauce for 5 minutes until soft.
2. Add in garlic, ginger, and spices and cook 2-3 minutes.
3. Add in tomato paste and allow to cook out for 1 minutes.
4. Add in coconut milk and chicken stock and stir to combine. Allow to cook for 3-4 minutes to thicken
5. Finally add in heavy cream and cilantro and taste for seasonings.
6. Serve over rice or with some warm naan bread