Indian Butter Chicken Meatballs
Servings: 4
Total Time: 30 minutes
Ingredients
MEATBALLS
1 1/2 lbs Chicken Breast, cubed
1 large egg
1/4 tsp Chili powder
1/4 tsp Turmeric
1/4 tsp Garam Masala
1/4 tsp Coriander
1/4 tsp ground Ginger
1/2 tsp Cumin
1/2 tsp Garlic Powder
1 tsp Kosher Salt
1/2 cup panko breadcrumbs
SAUCE
2 Tbsp Olive Oil
1/4 tsp Chili powder
1/4 tsp Turmeric
1/4 tsp Garam Masala
1/4 tsp Coriander
1/4 tsp ground Ginger
1/2 tsp Cumin
1/2 tsp Garlic Powder
1 large Serrano Pepper, chopped finely
1 cup small dice Onion
1 lb chopped Tomatoes
1/2 cup Chicken Stock
1 tsp Kosher Salt
2 Tbsp Heavy Cream
1 Tbsp chopped Cilantro
1 Tbsp Lime Juice
SIDES:
4 pieces warm naan bread
2 cups cooked rice
Directions
1. In a food processor combine all the MEATBALL ingredients except the panko breadcrumbs and pulse until chicken is ground and the spices are mixed in thoroughly. Add the panko and pulse a few times until they are fully combined.
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3. Form the chicken mixture into meatballs roughly 1-inch in diameter. Set the chicken meatballs on the lined baking sheet. Bake for 12 minutes.
4. In the meantime make the sauce: In a large skillet stir together the olive oil and the SAUCE spices (chili powder, turmeric, garam masala, coriander, ginger, cumin, garlic) until well combined. Turn the heat up to medium-high and stir until the spices become aromatic and foamy, take care not to burn them, this should take less than 2 minutes.
5. Immediately add the serrano pepper and diced onion and cook for 2-3 minutes until the onion softens. Then add the tomatoes, chicken stock, and salt and bring to a boil. Stir well and allow to simmer for about 10 minutes.
6. Add the heavy cream, cilantro, and lime juice and stir together. Taste and add salt and/or pepper if needed.
7. Add the meatballs to the sauce and simmer, stirring and coating them with sauce for 5 minutes.
8. Serve with the rice and naan bread.
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3. Form the chicken mixture into meatballs roughly 1-inch in diameter. Set the chicken meatballs on the lined baking sheet. Bake for 12 minutes.
4. In the meantime make the sauce: In a large skillet stir together the olive oil and the SAUCE spices (chili powder, turmeric, garam masala, coriander, ginger, cumin, garlic) until well combined. Turn the heat up to medium-high and stir until the spices become aromatic and foamy, take care not to burn them, this should take less than 2 minutes.
5. Immediately add the serrano pepper and diced onion and cook for 2-3 minutes until the onion softens. Then add the tomatoes, chicken stock, and salt and bring to a boil. Stir well and allow to simmer for about 10 minutes.
6. Add the heavy cream, cilantro, and lime juice and stir together. Taste and add salt and/or pepper if needed.
7. Add the meatballs to the sauce and simmer, stirring and coating them with sauce for 5 minutes.
8. Serve with the rice and naan bread.
Sounds great but will swap cream to coconut cream as lactose intolerant, had to look up Cilantro = Coriander.Thanks