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Butter Chicken Meat Balls Recipe

Butter Chicken Meat Balls
How to make butter chicken meatballs

Everyone’s all-time favorite butter chicken made into the most tender, juicy and amazing meatballs! So saucy, so good. Serve with rice and naan!

  • Total Cook Time 40 mins
  • Prep Time 20 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Medium

Ingredients of Butter Chicken Meat Balls

  • For Gravy
  • 1 tbsp Vegetable Oil
  • 2 tbsp Butter
  • 1 small Yellow onion diced
  • 3 cloves Minced Garlic
  • 1 tbsp Minced ginger
  • 1 and a half tbsp Cumin powder
  • 1 tsp Paprika
  • 2 tsp Garam Masala
  • 1/2 tsp Cayenne pepper
  • 1 and 1/2 tsp Salt
  • 400 gram Crushed tomato
  • 3 tbsp Butter
  • 1/2 cup Heavy cream
  • For Meatballs
  • 1/2 cup Bread crumbs
  • 1/2 cup Milk
  • 1 clove Minced Garlic
  • 1 Egg
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 500 gram Chicken keema
  • 1 tsp Vegetable Oil

How to Make Butter Chicken Meat Balls

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In a medium bowl, stir together bread crumbs and milk. Add in garlic, egg, salt, and pepper, mix well. Stir in chicken keema. Combine well, but do not overmix. Roll the meat into balls.
Pour 1 tablespoon oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time).
For the gravy, heat oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
Stir in cumin powder, paprika, garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
Let the sauce cool for 5–10 minutes. Blend sauce until smooth.
Pour the sauce back into the skillet. Whisk in the butter and cream. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
Serve hot with your choice of naan!
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