Butter Chicken Meatballs
Ingredients
Scale
Chicken Meatballs
- 500g ground chicken
- 1 egg
- 1/2 cup japanese breadcrumbs
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
other ingredients
- 1 white onion, chopped
- 2 cups crushed tomato or (tomato puree)
- your favorite butter chicken mix, I used Shan (or you can use this recipe)
- 1 cup all purpose cream
- 2 tbsp butter
- 1/2 cup chopped cilantro for garnish
- basmati rice and pita bread or naan for serving
Instructions
- Make the chicken meatballs: Combine all the ingredients, except olive oil in a bowl and mix well. Form into 1½ inch balls and set them on a plate.
- Heat a large non-stick frying pan with about 2 tbsp of olive oil and fry the meatballs in two batches until golden on all sides. You also have the option to bake the meatballs into a 350° oven until brown if you want to keep it healthy. Set the meatballs aside.
- In the same pan, sauté the onions until translucent. Pour in the crushed tomato and the butter chicken mix spice paste. Mix well.
- Add the chicken meatballs and simmer for 15 minutes. Pour in cream and simmer for another 5 minutes. Add the butter and give it a quick stir.
- Serve over basmati rice and naan, sprinkled with lots of chopped cilantro.