Tender chicken meatballs in a creamy, savoury butter chicken sauce. It's not very spicy at all, so it's great for those who don't love the heat. You're going to love these!
1 pound (454 g) ground chicken
1/2 cup (30 g) panko
2 tablespoons olive oil
1/2 yellow onion, thinly sliced
2 cloves garlic, minced
1 cup (237 ml) tomato purée *
1/3 cup (82 g) full-fat, plain yogurt
1 teaspoon lemon juice
1 teaspoon ginger, freshly grated
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon tumeric powder
1/4 teaspoon chilli powder
3/4 cup (177 ml) heavy cream
1 tablespoon sugar
1 teaspoon kosher salt
Preheat oven to 450°F. Prepare a baking sheet by lining it with parchment paper.
Mix meatball ingredients together and form into rounded tablespoon-size meatballs. Food prep gloves or some olive oil on your hands will make this easier. Bake the meatballs for 15 minutes. They should be cooked through and a bit crispy on the outside.
In a medium bowl, mix together the following ingredients and set aside: tomato purée, yogurt, ginger, ground coriander, lemon juice, garam masala, tumeric, cumin, and chilli powder.
Heat olive oil in a large skillet over medium heat. Cook onion for a few minutes until it begins to be translucent. Stir in garlic and cook for another minute.
Stir in the pre-mixed sauce ingredients. Bring it just to a boil, then stir in the cream, sugar, and salt. Reduce heat and simmer for 15 minutes.
Mix the cooked meatballs into the sauce and simmer for another 5 minutes. Taste and add salt to your preference. Serve with basmati rice and/or naan bread.
* Tomato purée (tomato passata) is not the same as tomato sauce. If you can't find it, use a blender to purée canned tomatoes.
Keywords: butter chicken meatballs