Indian Butter Chicken Meatballs Recipe

4      Reviews by:    Evelyn Strong   Indian Butter Chicken Meatballs Recipe combines onion, butter, garlic, garam masala, chili powder, cumin, ground chicken, egg, ginger, tomato, heavy cream and yogurt to create this delicious meatball recipe. Food Category:    Chicken and Fowl Cuisine Origin:    LowCarb    Servings:4 Nutrition facts:419 calories26.3 grams fat Print Preview Rate This Recipe Prep Time:   8 Minutes Cook Time:   25 Minutes Total Time:   33 Minutes

INGREDIENTS

• 1 large Onions, raw
• 1/4 cup Butter, unsalted
• 1/2 teaspoon Salt
• 3/4 teaspoon Garlic
• 2 teaspoons Garam Masala
• 2/3 teaspoon Chili powder
• 2/3 teaspoon Cumin seed, ground
• 16 ounces Ground Chicken
• 1 each Egg
• 1 teaspoon Ginger root, fresh gated
• 1/4 teaspoon Black Pepper, ground
• 1 cup Tomato, canned, crushed
• 1/2 cup Heavy Cream
• 1/2 cup Greek Yogurt, plain, unsweetened, whole milk

DIRECTIONS

• Cut the onion in half. Dice one half, and thinly slice the other half. Set aside separately.
• In a large skillet, melt 1 tablespoon of butter over medium heat. Sautee the diced onion and ¼ teaspoon salt until softened, about 2 minutes. Add ¼ teaspoon garlic and sauté until fragrant, about 30 seconds. Sprinkle the onion with ½ teaspoon garam masala, 1/8 teaspoon chili powder and 1/8 teaspoon cumin, mixing and cooking until fragrant, about 30 seconds more. Scrape into a large bowl and allow to cool.
• Add ground chicken and egg to the onion mixture and mix until evenly combined. Melt 1 tablespoon butter in the large skillet over medium heat. Form 1/8 cup of chicken mixture into balls (golf ball size- about 14 meatballs total) and cook, covered in the skillet for 4 minutes per side, until they reach an internal temperature of 160. Remove to a plate and set aside.
• Add 2 tablespoons butter to the skillet. Sauté the thinly sliced onion until softened, about 3 minutes. Add the ginger and remaining garlic and continue to sauté until fragrant, about 30 seconds. Sprinkle the remaining garam masala, chili, cumin, and salt into the skillet and mix until combined. Add the tomato, cream, and yogurt to the skillet and mix well. Reduce heat and allow to simmer until the onions are very soft, another 10 minutes. Add the meatballs back into the skillet, cover in sauce, cover the skillet and heat until meatballs are warmed through, about 5 minutes, and serve.

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