Butter Chicken Meatballs
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
470 kcal
-
Course
Main Course
-
Cuisine
Indian
Butter Chicken Meatballs
Report
Tender Butter Chicken Meatballs in a rich and creamy spiced tomato sauce! Prepare to drool over this restaurant-quality meal the whole family will go crazy for. SO MUCH YUM!!
Share:
Ingredients
For the curry paste
- 1 onion chopped
- 4 garlic cloves
- 400 g diced tomatoes crushed / chopped, canned
- 2 tbsp tomato paste (optional)
- 1 tbsp ginger roughly chopped, fresh
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp cumin ground
- 1 tsp Turmeric ground
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp cayenne pepper
For the meatballs
- 500 g ground chicken 1 pound
- 60 g panko breadcrumbs
- 1 egg
- 1 tsp curry powder mild
- 1 tsp salt
- 60 g panko breadcrumbs to roll the meatballs in (optional!
For the sauce
- 2 tbsp avocado oil or olive oil
- ½ tbsp butter
- 80 g unsalted butter or to taste, 6 tbsp
- 120 ml cream heavy / double cream
To serve
- 2 tbsp cilantro coriander) to garnish, fresh
- chili flakes optional
- salt to taste, to season
- black pepper to taste, to season
Instructions
- Add all the ingredients for the curry paste into a mini chopper / blender and process until you have a paste.
- Place the ground chicken, breadcrumbs, egg, curry powder, salt and two tablespoons of the curry paste you just prepared into a bowl. Mix really well then use a small cookie scoop to portion out 20-24 scoops of the meatball mixture.
- Roll the meatballs in greased hands and roll in the Panko breadcrumbs to coat (<–– this bit is actually optional!).
- Heat the oil and butter in a skillet. Pan fry the meatballs until golden on both sides, about 5-7 minutes. Set aside on a paper towel-lined plate and wipe the skillet clean.
- Add a splash of oil to the pan and stir in the remaining curry paste. Pour the chicken broth into the skillet and bring to a simmer. Place the meatballs into the sauce, cover the pot and cook for about 10 minutes over low heat.
- Make some space in your pan (you may need to transfer the meatballs onto a plate) and stir in the butter and cream. Cook for a couple of minutes and then have a little taste of the heavenly sauce – add salt and pepper, if needed.
- Garnish with plenty of chopped cilantro (coriander), a pinch of red pepper flakes and a final drizzling of cream. Serve over plain basmati rice or pilau rice with naan or flatbreads and swoon over the insane deliciousness of this simple dish!
Equipments used:
Notes
- Like most curries, butter chicken meatballs taste even better the next day, just make sure to store leftovers in an airtight container and you can heat them up in a microwave or in a saucepan.
- The curry paste can be prepared in advance and frozen to use whenever you like!
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
25g
(8%)
Protein
21g
(42%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
153mg
(51%)
Sodium
1214mg
(51%)
Potassium
837mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1173IU
(23%)
Vitamin C
10mg
(11%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 1214mg | 51% |
| Potassium | 837mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1173IU | 23% |
| Vitamin C | 10mg | 11% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
