Smith's Chef Jeff Jackson Recipe for Butter Chicken Meatballs
For the Meatballs:
1 lb. ground chicken
1 large egg
1 tsp. onion powder
1/2 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. parsley, chopped
1/3 c. Panko breadcrumbs
1 Tbsp. Worcestershire sauce
1/4 c. milk
1 Tbsp. butter + 1 Tbsp. oil
Basmati rice cooked to serve
Chopped cilantro to serve
For the Sauce:
1 Tbsp. butter
1 Tbsp. oil
1 small onion, diced
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
2 tsp. garam masala
1 tsp. cumin
1 tsp. chili powder
15 oz. can crushed tomato
1 c. heavy cream
Directions
1. Make the meatballs by adding all of the ingredients except the ground chicken in a mixing bowl. Mix it thoroughly then add the ground chicken and mix just until combined. Heat a lg. skillet over medium-high heat. Add the butter and oil. Once melted, use a scoop or use your hands to form 1-inch meatballs. Add the meatballs to the pan.
2. Let the meatballs cook 2-3 minutes per side or until evenly browned. Remove the meatballs from the pan. Make the sauce by adding the oil and butter to the pan. Add the onion and cook 4-5 minutes or until they are translucent. Add the garlic and ginger and cook another minute.
3. Add in the garam masala, cumin, and chili powder and cook a minute or two. Add in the tomato and cream. Simmer 5-6 minutes. Add in the meatballs and simmer another few minutes or until the interior of the meatballs reaches 160 degrees. Serve over rice and garnish with chopped cilantro. Enjoy!
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