Ingredients
Meatballs:
- 1lb ground chicken
- 1/4 large yellow onion, grated
- 1 egg
- 1/2 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil for frying
Sauce:
- 4 tbsp butter, divided
- 1/2 onion, diced
- 5 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1/2 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp curry powder
- 1 tsp salt
- 1/2 tsp pepper
- 6oz can tomato paste
- 1.5 cups whole milk
- 1/2 cup chicken stock (or water)
- serve with rice and naan and sprinkle cilantro for garnish
Instructions
- In a large bowl, mix together chicken, grated onion, egg, breadcrumbs, salt and pepper. I use my hands.
- Roll into 20 meatballs and set on plate.
- Heat a large skillet on medium-high heat and add olive oil. Once hot, add meatballs and cook about 6-7 minutes or when internal is 165F, turning the meatballs every minute or so in order to get all sides cooked. Set meatballs aside on clean plate.
- Reduce heat in pan to medium and add 2 tbsp butter. Add in diced onion and cook for 2-3 minutes until beginning to soften. Add in garlic and ginger. Then add in turmeric, garam masala, curry powder, salt, and pepper.
- Immediately add in tomato paste, then whisk in whole milk until totally smooth. Pour in chicken stock and bring to a light simmer. Once lightly simmering, add remaining 2 tbsp butter. Let sauce thicken and bubble for 5 minutes, stirring throughout.
- Add meatballs back into sauce and toss to coat. Let meatballs simmer 5 more minutes before serving.
- Serve over rice and with naan!
Category: dinner, meal prep, meatballsMethod: stovetopCuisine: Indian
