Butter Chicken Meatball Recipe

The Butter Chicken Meatballs will amaze you! Great flavour in a creamy sauce seasoned to perfection and lean ground chicken meatballs. This recipe is usually a hit as an appetiser, party snack, or main dish.  

– ½ onion  – ½ cup panko breadcrumb – 1½ pounds ground chicken – 1 egg – 2 teaspoon garam masala – 2 tablespoon cilantro – 1 teaspoon salt – 1 teaspoon pepper  – 1 tablespoon olive oil  – ¼ cup butter – 5 cloves garlic  – 2 teaspoon ginger  – 1 cup tomato passata – 2 tablespoons tomato paste – 1 tablespoon garam masala – 1 tablespoon smoked paprika – 1 teaspoon turmeric – 1 teaspoon cumin  – 1 teaspoon coriander

Ingredient

Direction

In a large mixing bowl, whisk together the onion and breadcrumbs. Give the mixture a two to three minute rest.   

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To the bowl, add the remaining meatball ingredients. Thoroughly combine all ingredients.  

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Form the mixture into meatballs, using 2 tablespoons at a time, depending on how big you want them.  

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If you see that the mixture is becoming sticky, wet your hands with water. In a big skillet set over medium-high heat, warm the olive oil.  

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If necessary, work in batches as you add the meatballs. Cook until thoroughly browned, 2 to 3 minutes per side.  

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After cooking, place the meatballs on a platter and reserve. To the skillet, add the butter.  

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After it has melted, add the ginger and garlic and sauté for one minute. Add the tomato paste, chicken broth, turmeric, cumin, coriander, smoked paprika, and garam masala.  

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After combining all the ingredients, raise the sauce to a boil and lower the heat to a simmer.  

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Simmer the sauce for ten minutes, or until it starts to get a little thicker. Add the cream and stir.  

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Reintroduce the meatballs to the skillet and allow them to reheat in the sauce for five minutes. Remove from the heat, add the cilantro garnish, and serve.  

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