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Butter Chicken Meatballs

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Serving: 6
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 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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