Go Back
–+ servings

Ginny’s Butter Chicken Meatballs

Course: Main Course
Cuisine: Indian
Keyword: butter chicken, tofu, sauce, Indian
Servings: 4 Servings
Calories: 396kcal
Author: www.seasaltgalleykat.com
A very easy and tasty dish. Serve over rice and don’t forget the naan bread for sopping up the extra sauce.
Print Recipe

Equipment

  • Large saute pan
  • Mixing bowl

Ingredients

Meatballs

  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup panko crumbs
  • salt and pepper
  • 2 tbsp coconut oil

Butter Sauce

  • 1 cup chopped onion
  • 2 garlic cloves, chopped
  • 1 tbsp grated fresh ginger
  • 1 tbsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp cayenne
  • 1 14-oz can full fat coconut milk
  • 1 small can tomato paste
  • 1/2 cup plain Greek yogurt
  • 2 tbsp butter
  • 1 lime, cut into wedges
  • Cooked rice and naan bread for serving

Instructions

For meatballs

  • In a mixing bowl, add ingredients for meatballs combining well
  • Form into small meatballs
  • Heat oil in saute pan and cook meatballs until juices run clean. Remove from saute pan and set aside

For butter sauce

  • In same saute pan (I didn’t wipe it out, reserving some of the chicken juices and coconut oil), cook onion and garlic until fragrant.
  • Add the rest of the sauce seasoning and saute for another minute or two.
  • Stir in coconut milk and tomato paste and simmer gently until sauce thickens - another 2-3 minutes
  • Stir in yogurt and butter and adjust seasonings if needed
  • Add meatballs back in sauce and stir until well coated and heated through.
  • Serve over cooked rice with a generous squeeze of lime and a side of naan for dipping in the delicious sauce

Notes

 Vegetarian Version
  1. Combine 1 tbsp cornstarch, ½ tsp garam masala, ¼ tsp ground ginger, ¼ tsp chili powder, ¼ tsp curry powder. Add 1 block firm tofu (pressed and torn into bite-sized pieces for texture) and stir until well combined, then set aside for about 15 minutes.
  2. Heat 1 tbsp coconut oil in fry pan and when hot add tofu, stirring until nicely browned and crisped. Remove from heat and set aside.
  3. Make sauce as per above directions.
  4. When ready to dine add tofu to sauce and gently stir on low to heat through.
  5. Serve as above over rice or other grains with a squeeze of lime and a side of naan bread.
 

Nutrition

Calories: 396kcal | Carbohydrates: 20g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 155mg | Sodium: 537mg | Potassium: 1156mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1093IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 3mg