Indian
Butter Chicken Meatballs
24 servings
분량20 minutes
활동 시간50 minutes
총 시간재료
1 lb. Ground Chicken
1/4 cup Plain Bread Crumbs (sub with gluten free bread crumbs or almond flour)
1 Egg
2 Garlic Cloves (minced)
1 tsp. Lemon Zest
1/2 tsp. Salt
1/4 tsp. Dried Ginger
1 tsp Cumin Powder
1 tsp. Curry Powder
1 tsp. Garam Masala
3 tbsp. Butter or Ghee
1/4 cup Onion (finely minced)
1/4 tsp. Ginger (fresh works best but you can sub with dried)
2 Garlic Cloves (minced)
2 Tbsp. Tomato Paste
2 cups Coconut Milk (full fat works best)
1 tsp Salt
1 tsp. Cumin
1/2 tsp. Garam Masala
1/2 tsp Coriander powder
방향
Butter Chicken Meatball Prepartion
Preheat your oven to 375 F. and line a baking sheet with foil.
In a large mixing bowl, combine all the meatball ingredients. Mix well to combine by using your hands.
Use a cookie scoop or tablespoon sized measuring spoon to make even sized meatballs. This will make approxiamtely 24 meatballs.
Place each meatball onto the prepared baking sheet, slightly spaced out. on the Bake for 12 minutes. Broil the meatballs for 2-3 minutes or until slightly browned on the tops. Remove from the oven and set them aside.
Butter Chicken Sauce Preparation
While the meatballs are baking, melt the butter or ghee in a large saucepan on medium-low heat. Once melted add in the small diced onion. Sauté until translucent, about 4-5 minutes.
Add the garlic and all the remaining spices (salt, cumin, garam masala, and coriander). Allow this to cook on low until it smells fragrant.
Whisk in the tomato paste, then slowly whisk in the full fat coconut milk. If your heat is too high the sauce can separate, so watch your temperature and whisk often.
Add the chicken meatballs into the sauce to fully coat and combine. Let them simmer for 2-3 minutes before serving over basmati rice or with naan.
영양 정보
1회 제공량
1 meatball with sauce
칼로리
68 kcal
지방 전체
5 g
포화 지방
3 g
불포화 지방
1.4 g
트랜스 지방
0.01 g
콜레스테롤
23 mg
나트륨
112 mg
탄수화물 전체
2 g
식이섬유
1 g
총 당류
0.3 g
단백질
4 g
24 servings
분량20 minutes
활동 시간50 minutes
총 시간