Recipe adapted from Damn Delicious.
Ingredients:
Sauce:
- 4 TBSP unsalted butter
- 1/2 medium sweet onion, diced
- 3 garlic cloves, minced
- 2 tsp. freshly grated ginger
- 2 tsp. garam masala
- 1 tsp. ground turmeric
- 1 8-oz. can tomato sauce
- 1 6-oz. can tomato paste
- 1 1/2 c. chicken stock
- Salt and freshly ground black pepper, to taste
- 1/3 c. heavy cream
- Sugar to taste (about 1 tsp.)
Meatballs:
- 1 lb. ground chicken
- 1/2 c. Panko breadcrumbs
- 1 egg
- 3 TBSP cilantro, chopped
- 2 tsp. yellow curry powder
- 1 tsp. salt
- 1/2 tsp. pepper
Directions:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 20 meatballs.
- Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
- Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
- Stir in tomato sauce, tomato paste and chicken stock; season with sugar, salt, and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in heavy cream and meatballs until heated through, about 2-3 minutes.
Butter Chicken Meatballs:
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