Indian Butter Chicken Meatballs
8.5g
Net Carbs
32.0g
Protein
37.8g
Fat
2.3g
Fiber
504
Calories
Ingredients:
- 1 large Onions, raw
- 1 teaspoon Ginger root, fresh gated
- 1 cup Tomato, canned, crushed
- 2 teaspoons Garam Masala
- 2/3 teaspoon Cumin seed, ground
- 16 ounces Ground Chicken
- 2/3 teaspoon Chili powder
- 1/4 teaspoon Black Pepper, ground
- 1/2 cup Heavy Cream, liquid
- 1/2 cup Greek Yogurt, plain, unsweetened, whole milk
- 1/2 teaspoon Salt
- 1 each Egg
- 3/4 teaspoon Garlic
- 1/4 cup Butter, unsalted
Directions:
- Cut the onion in half. Dice one half, and thinly slice the other half. Set aside separately.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Sautee the diced onion and ¼ teaspoon salt until softened, about 2 minutes. Add ¼ teaspoon garlic and sauté until fragrant, about 30 seconds. Sprinkle the onion with ½ teaspoon garam masala, 1/8 teaspoon chili powder and 1/8 teaspoon cumin, mixing and cooking until fragrant, about 30 seconds more. Scrape into a large bowl and allow to cool.
- Add ground chicken and egg to the onion mixture and mix until evenly combined. Melt 1 tablespoon butter in the large skillet over medium heat. Form 1/8 cup of chicken mixture into balls (golf ball size- about 14 meatballs total) and cook, covered in the skillet for 4 minutes per side, until they reach an internal temperature of 160. Remove to a plate and set aside.
- Add 2 tablespoons butter to the skillet. Sauté the thinly sliced onion until softened, about 3 minutes. Add the ginger and remaining garlic and continue to sauté until fragrant, about 30 seconds. Sprinkle the remaining garam masala, chili, cumin, and salt into the skillet and mix until combined. Add the tomato, cream, and yogurt to the skillet and mix well. Reduce heat and allow to simmer until the onions are very soft, another 10 minutes. Add the meatballs back into the skillet, cover in sauce, cover the skillet and heat until meatballs are warmed through, about 5 minutes, and serve.
