Butter Chicken Meatballs
Ingredients
- 1 tablespoon 1 tablespoon avocado oil or olive oil
- half of an onion , roughly chopped
- 3 garlic cloves , minced (or a garlic paste)
- fresh ginger a small piece of , grated (or a ginger paste)
- 1/4 teaspoon 1/4 teaspoon turmeric
- 1/4 teaspoon 1/4 teaspoon smoked paprika
- 1/2 teaspoon 1/2 teaspoon garam masala
- 1/2 teaspoon 1/2 teaspoon cumin
- 14 crushed tomatoes one -ounce can or
- 1/2 1/2 water (more as needed later)
- 1/2 teaspoon1 teaspoon 1/2 teaspoon1 teaspoon kosher salt to 1 teaspoon (I use 1 teaspoon, just depends how salty you want it)
- 1 teaspoon 1 teaspoon sugar
- 20 20 cooked chicken or turkey meatballs of (these are the ones I always use! this should be about 4 cups of meatballs)
- 2 tablespoons 2 tablespoons butter
- 1/3 1/3 heavy cream (more to taste)
- 1 1/2 1 1/2 basmati rice , or precooked rice
- 1/4 1/4 cilantro fresh
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Instructions
- Make your rice according to package directions.
- Heat oil over medium heat in a large skillet or Dutch oven over medium heat. Add onion, garlic, ginger, and spices; sauté until softened.
- Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes.
- Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend.
- Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through.
- Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs.
- Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil! OH ME OH MY.
Source
Original recipe: View Original