Butter Chicken Meatballs in Creamy Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

All the cosy, buttery flavour of butter chicken in soft little meatballs the whole family will eat. The sauce is creamy and just barely spiced — sweet tomato, melted butter and a whisper of garam masala, with no heat at all. It comes together in one skillet in about half an hour and is made for spooning over rice or scooping up with warm naan.

Ingredients

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 tsp fine salt

• 4 tbsp unsalted butter
• 3 cloves garlic, finely grated
• 1 1/2 tsp garam masala
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp honey

Instructions

1. In a bowl, mix the ground chicken, panko, egg and 3/4 tsp of the salt with your hands until just combined — don't overwork it. Roll into 20 walnut-sized meatballs, about 1 1/4 inches across, and set on a plate.
2. Melt 1 tbsp of the butter in a large nonstick or heavy skillet over medium heat. Add the meatballs in a single layer and cook 6–8 minutes, turning every couple of minutes, until golden on most sides. They do not need to be cooked through yet. Move them back to the plate.
3. Turn the heat to medium-low and melt 2 tbsp more butter in the same pan. Add the garlic and garam masala and stir for 45 seconds, just until it smells fragrant — don't let the garlic brown.
4. Pour in the crushed tomatoes and the honey, add the remaining 1/4 tsp salt, and simmer uncovered for 5 minutes, stirring now and then, until the sauce darkens slightly and thickens.
5. Stir in the heavy cream, then nestle the meatballs and any juices back into the sauce. Cover and simmer gently for 8–10 minutes, until the meatballs are cooked through (165°F in the centre).
6. Take the pan off the heat and swirl in the last 1 tbsp butter until glossy. Taste for salt and serve over rice or with warm naan.

Chef's tips

Nutrition (per serving, estimated)

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