Simple Butter Chicken Meatballs Over Basmati Rice
The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!
Ingredients
For the Curry Spice Blend
- 1 1/2 Tablespoons garam masala
- 1 1/2 Tablespoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons red chili powder
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons salt
For the Chicken Meatballs
- 1 pound ground chicken
- 1/4 cup grated onion squeezed dry in kitchen or paper towel
- 3 cloves fine minced garlic
- 1 Tablespoon grated ginger
- 2 Tablespoons Curry Spice Blend see above
- 1 egg
- 1/3 cup panko breadcrumbs (gluten free for GF Version)
For the Butter Curry Sauce
- 2 Tablespoons ghee or butter
- 1/4 cup grated onion
- 3 cloves fine minced garlic
- 1 Tablespoon grated ginger
- 3 Tablespoons Curry Spice Blend see above
- 1 Tablespoon tomato paste
- 8 ounces tomato sauce
- 1/2 cup chicken broth
- 1/2 cup full fat coconut milk or heavy cream
- 2 Tablespoons butter
- 1/2 teaspoon sugar
- salt to taste
For the Basmati Rice
- 1 cups basmati rice triple rinsed and drained
- 1 Tablespoon ghee or butter
- 1 3/4 cups water
- Cilantro leaves for garnish
Instructions
For the Curry Spice Blend
- Combine the curry spices in a jar.
For the Chicken Meatballs
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine all ingredients, except the chicken in a large bowl. Add in the ground chicken and mix until just combined. Roll meatballs into 1 1/2" diameter and place on prepared baking sheet. Bake for 20 minutes.
For the Basmati Rice
- Meanwhile, melt ghee in a skillet with a tight fitting lid. Saute rinsed and drained basmati rice for 2-3 minutes until all grains are nicely coated with ghee. Add water and stir. Bring to a boil, then reduce heat to low. Cover and cook an additional 15 minutes or until rice is tender. Fluff with a fork before serving.
For the Butter Curry Sauce
- While meatballs bake and rice cooks, prepare the sauce. Melt ghee in a heavy bottom saucepan. Add in grated onion and saute for 4-5 minutes. Stir in garlic and ginger and cook for an additional minute. Add remaining curry spice blend and stir for 1 minute. Add tomato paste and stir to combine. Then add tomato sauce and chicken broth and whisk until incorporated well. Bring sauce to a gentle boil and simmer for 5 minutes.
- Transfer sauce to a blender and process until smooth. **Careful with hot liquids when removing blender lid** Add sauce back to saucepan and whisk in cream and butter, heat through. Season with sugar and salt to taste.Serve meatballs covered in butter curry sauce with a side of basmati rice. Garnish with cilantro leaves.