BUTTER CHICKEN MEATBALLS
Learn how to transform your grocery store spice package meal kits into a delicious elevated butter chicken dish ready in under 30 minutes. Homemade chicken meatballs tossed in a spicy butter chicken sauce served with a side of garlic naan YUM!!Full recipe from scratch listed below in the notes section if you prefer to make this dish from scratch and have the ingredients on hand.
Servings: 4 -5
Ingredients
- CHICKEN MEATBALLS:
- 1 pound ground chicken
- 1/4 red onion
- 1/2 cup carrots shredded
- 4 cloves garlic
- 1 tablespoon red chili flakes
- 1 egg
- 1/2 cup panko bread crumbs
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- Butter chicken sauce
- 1/2 yellow onion chopped
- 2 cloves garlic minced or grated
- 1 inch fresh ginger grated
- 1 package of PATAKS Butter chicken meal kit
- 1 tablespoon green chilies
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 can 14 ounces full fat coconut milk
- 1/2 cup plain greek yogurt
- 2 tablespoons butter
- 1/4 cup fresh parsley roughly chopped for serving
- Garlic naan for serving
Instructions
- 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- 2. Add the chicken, egg, grated carrots, chopped red onion, red chili flakes, bread crumbs, and a pinch each of salt and pepper to a bowl. Rub your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 18-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and almost cooked through.
- 3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.
- 3. Stir in the PATAKS spice and herb packet (we kept the red chilies because we like spice, feel free to leave those out), curry powder, turmeric and cook until fragrant, about 2 minute. Stir in the green chilies.
- 4. Next add the PATAKS paste packet and give it a stir. Add the coconut milk, stir to combine, bring the sauce to a boil, cook for 5 minutes or until the sauce thickens slightly. Stir in the yogurt (more or less depending on how much spice you like) and butter to finish
your sauce. Add the meatballs and cook, stirring occasionally, until everything is hot, about 5 minutes. Remove from the heat and stir in the freshly chopped parsley. - 5. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy!
Notes
We decided to eat these meatballs without any rice just the sauce and naan only because we didn’t feel like having rice and wanted a small portion for dinner.
To make the garlic naan, butter the naan, sprinkle with a bit of garlic powder and chopped parsley. Place the bread on a baking sheet and in the oven for about 5 minutes.
If you prefer to make this dish completely from scratch you’ll need:
· 1 can tomato paste
· ½ tablespoon coriander
· 1 tablespoon garam masala,
· 2 tablespoons vegetable oil
· 2 dried red chilies or ½ tablespoon red pepper flakes
· 1 teaspoon cayenne pepper
· 1 teaspoon paprika
· 3 bay leaves
· 1 teaspoon cumin
· 1 tablespoon sugar
** You might have to adjust the other ingredients and include more ginger, salt & pepper, curry &turmeric depending on the taste of the sauce until you get it right. Where we instruct you to add spices and paste, simple swap the meal kit package for the ingredients listed above.