Description
A creamy and satisfying twist on traditional Indian Butter Chicken, featuring homemade chicken meatballs in a rich, spiced tomato sauce.
Ingredients
Units
Scale
For the chicken meatballs
- 2 lbs (900 g) minced chicken
- 1 tsp red chili powder
- 2 tbsp (30 ml) thick yogurt (greek works best)
- 1 tsp garam masala
- 1 tbsp (15 ml) ground coriander powder
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) garlic ginger paste
- 2 tsp chopped fresh coriander
- Salt to taste
For the sauce
- 2 tsp garlic ginger paste
- 4 fresh green chilies, slit
- 4 tbsp (60 ml) melted butter
- 4 green cardamoms
- 1/2 tsp cinnamon powder
- 4 cloves
- 1 black cardamom
- 1 tsp methi/fenugreek seeds
- 340 gm tomato paste
- 1 tbsp red chili powder
- 10 almonds, blanched, peeled and made into a paste
- 1 tsp garam masala
- 2 tsp coriander powder
- 2 tsp kasuri methi/dried fenugreek leaves
- 1/2 tsp sugar
- 3/4 pint (360 ml) heavy cream
Instructions
- In a large bowl, combine minced chicken, red chili powder, yogurt, garam masala, and ground coriander powder. Mix well and marinate in the refrigerator overnight.
- Oil your hands and shape the marinated chicken mixture into 25-30 small meatballs.
- Heat olive oil in a large pan over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add the chopped onion and sauté until golden brown, about 8-10 minutes.
- Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
- Stir in the tomato puree, turmeric powder, cumin powder, and salt. Cook for 10-15 minutes until the sauce thickens and the oil starts to separate.
- Add the fenugreek leaves and mix well.
- Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, stirring occasionally.
- Add the meatballs back into the sauce and simmer for another 10-15 minutes, until the meatballs are cooked through and the flavors have melded.
- Garnish with fresh cilantro before serving.
Notes
- This dish can be prepared in advance and frozen in batches for up to two weeks.
- Simply defrost and reheat when ready to serve.
- For a spicier version, increase the amount of red chili powder.
- Serve with naan or rice for a complete meal.
- Prep Time: 24 hours
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 25
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 100