Butter Chicken Meatballs

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1209kcal

Ingredients

For Rice:

  • 1/2 cup Basmati rice
  • 1 cup Water
  • pinch Salt

For Butter Chicken Meatballs:

  • 8 oz Ground chicken
  • 1 Egg
  • 1/4 cup Seasoned Panko bread crumbs
  • Salt and pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 1/4 Yellow onion chopped
  • 1 clove Garlic minced or grated
  • 1/2- inch Fresh ginger grated
  • 1/2 TBSP Garam masala
  • 1 tsp Yellow curry powder
  • 1/4 tsp Ground turmeric
  • 1/2 tsp Cayenne pepper more or less to taste
  • 3 oz Tomato paste
  • 7 oz Coconut milk
  • ½ cup Water
  • 1/4 cup Plain Greek yogurt
  • 1 TBSP Butter
  • 2 TBSP Fresh cilantro roughly chopped
  • 2 pieces Naan bread

Coconut Water

  • 24 oz Coconut water
US Customary - Metric

Instructions

For Rice:

  • Rinse the basmati rice under cold water until the water runs clear.
  • In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Cook according to the directions on the package. Fluff the rice with a fork before serving.

For Butter Chicken Meatballs:

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • In a mixing bowl, combine ground chicken, egg, panko bread crumbs, and a pinch of salt and pepper. Coat your hands with a bit of water to prevent sticking, then roll the meat into Tablespoon sized balls. Place the meatballs on the prepared baking sheet.
  • Transfer the meatballs to the oven and bake for 15 minutes or until they are crisp and cooked through.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until fragrant.
  • Add the minced garlic and grated ginger to the skillet and cook for an additional 5 minutes. Season with salt and pepper.
  • Stir in the garam masala, curry powder, turmeric, and cayenne pepper, cooking until the spices become fragrant (about 1 minute).
  • Add the tomato paste, coconut milk, and water to the skillet. Stir to combine and bring the sauce to a boil. Cook for 5 minutes, or until the sauce thickens slightly.
  • Stir in the Greek yogurt and butter. Add the baked meatballs to the sauce and cook, stirring occasionally, until the sauce thickens slightly (about 5 minutes).
  • Remove the skillet from the heat and stir in the freshly chopped cilantro.
  • Serve the meatballs and sauce over bowls of cooked rice with naan and a glass of Coconut Water!

Nutrition

Calories: 1209kcal | Carbohydrates: 130g | Protein: 46g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 1775mg | Potassium: 2294mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1189IU | Vitamin C: 21mg | Calcium: 287mg | Iron: 8mg

Butter Chicken Meatballs

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 1209 kcal

Ingredients
 
 

For Rice:

  • 1/2 cup Basmati rice
  • 1 cup Water
  • pinch Salt

For Butter Chicken Meatballs:

  • 8 oz Ground chicken
  • 1 Egg
  • 1/4 cup Seasoned Panko bread crumbs
  • Salt and pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 1/4 Yellow onion chopped
  • 1 clove Garlic minced or grated
  • 1/2- inch Fresh ginger grated
  • 1/2 TBSP Garam masala
  • 1 tsp Yellow curry powder
  • 1/4 tsp Ground turmeric
  • 1/2 tsp Cayenne pepper more or less to taste
  • 3 oz Tomato paste
  • 7 oz Coconut milk
  • ½ cup Water
  • 1/4 cup Plain Greek yogurt
  • 1 TBSP Butter
  • 2 TBSP Fresh cilantro roughly chopped
  • 2 pieces Naan bread

Coconut Water

  • 24 oz Coconut water

Instructions
 

For Rice:

  • Rinse the basmati rice under cold water until the water runs clear.
  • In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Cook according to the directions on the package. Fluff the rice with a fork before serving.

For Butter Chicken Meatballs:

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • In a mixing bowl, combine ground chicken, egg, panko bread crumbs, and a pinch of salt and pepper. Coat your hands with a bit of water to prevent sticking, then roll the meat into Tablespoon sized balls. Place the meatballs on the prepared baking sheet.
  • Transfer the meatballs to the oven and bake for 15 minutes or until they are crisp and cooked through.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until fragrant.
  • Add the minced garlic and grated ginger to the skillet and cook for an additional 5 minutes. Season with salt and pepper.
  • Stir in the garam masala, curry powder, turmeric, and cayenne pepper, cooking until the spices become fragrant (about 1 minute).
  • Add the tomato paste, coconut milk, and water to the skillet. Stir to combine and bring the sauce to a boil. Cook for 5 minutes, or until the sauce thickens slightly.
  • Stir in the Greek yogurt and butter. Add the baked meatballs to the sauce and cook, stirring occasionally, until the sauce thickens slightly (about 5 minutes).
  • Remove the skillet from the heat and stir in the freshly chopped cilantro.
  • Serve the meatballs and sauce over bowls of cooked rice with naan and a glass of Coconut Water!

Nutrition

Calories: 1209kcalCarbohydrates: 130gProtein: 46gFat: 57gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 206mgSodium: 1775mgPotassium: 2294mgFiber: 9gSugar: 20gVitamin A: 1189IUVitamin C: 21mgCalcium: 287mgIron: 8mg
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