Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Butter Chicken Meatballs

by Tayo Ola

Ingredients

for 4 servings

Meatballs

  • ½ cup
    bread crumbs (60 g)
  • ½ cup
    milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons
    salt
  • ½ teaspoon
    pepper
  • 1 lb
    ground chicken (455 g)
  • 1 tablespoon
    vegetable oil

Sauce

  • 1 tablespoon
    vegetable oil
  • 2 tablespoons
    butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon
    ginger, minced
  • 1 ½ teaspoons
    McCormick ® Ground Cumin Schwartz ® Ground Cumin Club House ® Ground Cumin
  • 1 teaspoon
    McCormick ® Paprika Schwartz ® Paprika Club House ® Paprika
  • 2 ½ teaspoons
    garam masala, divided
  • ½ teaspoon
    cayenne pepper
  • 1 ½ teaspoons
    salt
  • 14 oz
    crushed tomato (390 g)
  • 3 tablespoons
    butter
  • ½ cup
    heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
    Calories 608
    Fat 40g
    Carbs 33g
    Fiber 4g
    Sugar 10g
    Protein 35g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
  3. Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  4. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  5. Stir in Schwartz Ground Cumin, Schwartz Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  6. Stir in Club House Ground Cumin, Club House Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  7. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  8. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  9. Garnish with cilantro. Serve with rice and lime wedges.
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this