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Indian Butter Chicken Meatballs Recipe








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Indian Butter Chicken Meatballs


Indian Butter Chicken Meatballs recipe
The classic Indian flavors of Butter Chicken made with homemade meatballs and served with naan bread.


Recipe Keywords:

chickenmeatballsindianbuttermain_dishes30-minutes-or-lessspicypoultrybreast


Servings: 4

Total Time: 30 minutes

Recipe by: Rae
Servings: 4
Total Time: 30 minutes
Recipe by: Rae

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.




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Comments


Got some tips or comments for this recipe?

user pic Gkissy


Sounds great but will swap cream to coconut cream as lactose intolerant, had to look up Cilantro = Coriander.Thanks



Indian Butter Chicken Meatballs

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