Butter Chicken Meatballs
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Meatballs can never disappoint. These succulent chicken meatballs dunked in a tomato and butter gravy is to die for! And it is an easy dish to make.
Ingredients
For the meatballs
  • Ground chicken - 1 lb
  • Onions - finely chopped - ¼ cup
  • Potato (small) - Boiled - 1
  • Salt - 1 tsp
  • Garlic parsley salt - ¼ tsp
  • Black pepper (ground) - ½ tsp
  • Red curry powder - 1 tsp
  • Cilantro stem and leaves - minced - ¼ cup
For the gravy
  • Butter - 2 tbsp
  • Green chili - finely chopped - 1
  • Onions/shallots - finely chopped - ½ cup
  • Tomato(medium sized) - finely chopped - 1
  • Five spice powder - ½ tbsp
  • Yoghurt - 3 tsp
  • Red chili powder - 1.5 tsp
  • Heavy whipping cream - ¾ cup - 1 cup
  • Salt to taste
  • Cilantro for garnish
Instructions
Method
  1. Pre-heat the oven to 400 F.
  2. In a medium sized bowl, add all the ingredients mentioned under the meatball section of the ingredients, into the ground chicken, and mix well.
  3. Make equal sized medium meatballs out of them.
  4. Line them neatly atop a cookie sheet/baking tray lined with aluminum foil and butter/cooking oil sprayed on top of the foil.
  5. Bake for 30-35 min, until the meatballs are well done.
  6. In the meantime, heat a wok pan and add butter to it. In order for the butter to not burn, add 2-3 drops of oil into the pan.
  7. Add green chili and onions/shallots and saute until the onions/shallots turn translucent.
  8. Add the chopped tomato, and cover the wok with a lid. Cook in simmer for 5 minutes.
  9. Remove the lid, and cook for 5 more minutes or until the fat starts to separate.
  10. Add the five spice powder, followed by the yoghurt.
  11. Stir well. Add the red chili powder.
  12. Add the meatballs, and mix well so that the onion-tomato mixture coats them well.
  13. Increase the flame/heat to high, and add the cream into the wok.
  14. Stir well, and add salt to taste.
  15. Close the lid, and cook on medium flame for 3-4 minutes (until the meatballs have soaked a bit of the gravy and are tender to the bite).
  16. Remove from the flame, and garnish with cilantro leaves.
Notes
  1. Five spice powder - Cinnamon, Fennel, Cloves, Star Anise, White pepper - This is one of my favorite spices lately. Adds such great flavor to curries, and is comparable to using whole spices.
  2. Red curry powder - Red pepper, Chili pepper, Turmeric, Jalepeno Pepper, Dehydrated garlic, Dehydrated onion, Paprika and other spices - You can use garam masala in lieu of this.
  3. Boiled potato - Helps with binding the ground meat into meatballs
  4. Salt - As we have already used some salt in the ground chicken mixture, take caution with the amount you add later to the gravy. A taste test never hurts!
Recipe by Hors d'oeuvre at http://delectabledistractions.com/2017/05/09/butter-chicken-meatballs-the-canine-foodie/