Submitted by Alyssa Dahiya
Butter Chicken Meatballs
Serving: 6
Ingredients
- —MEATBALLS
- 1kg chicken mince
- ½ cup panko bread crumbs
- 1 egg
- 3 TBS fresh chopped coriander
- Salt, pepper
- —SAUCE
- 4 TBS butter
- 1 onion, finely minced
- 1 chilli, de-seeded and finely chopped
- 3 TSP minced garlic or 3 garlic cloves
- 2 tsp grated ginger
- 2tsp garam masala
- 1 TSP turmeric
- 1 can tomato puree
- 2 TBS tomato paste
- ½ cup water
- Salt, pepper
- 1 black cardamom
- 2 green cardamom
- 2 whole cloves
- 1 bay leaf
- 1 star anise
- small piece of cinnamon stick
- half a TSP ground cumin
- ½ cup cooking cream or coconut cream.
Instructions
- MEATBALLS
- Combine all ingredients together and form into small balls. Set aside.
- SAUCE
- Melt the butter over medium heat and add onion, garlic, ginger, and chilli.
- Saute for 5 minutes then add garam masala and turmeric. Fry until fragrant.
- Stir in tomato paste, tomato puree and water.
- Season with salt and pepper.
- Add the black cardamom, green cardamom, cloves, bay leaf, star anise, cinnamon stick and ground cumin to the sauce while boiling. I removed these ones before adding the sauce to the slow cooker (these added extras aren't necessary but I really like the flavours)
- Bring to a boil and add to a heated slow cooker.
- Add the meatballs and cook on low for 3 hours, adding cream or coconut cream half hour before serving.
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