Butter chicken with chicken meatballs in a slightly different and faster version, which is well suited as dinner on weekdays.
What can I serve with the dish?
Cooked rice, naan bread or flatbread, fresh parsley or coriander. The dish can also be served with raita, which is a yogurt dressing with spices, cucumber and red onion, roasted almonds or limes.
It can also easily be frozen and just warmed up in a pot. Enjoy!
Ingredients
Butter chicken with chicken meatballs
Chicken meatballs
800 g minced chicken
1 onion, finely chopped
2 eggs
2 tbsp. all-purpose flour
1 tsp. salt
Sauce
2 large onions, finely chopped
2 cloves garlic
Fresh ginger
2 tbsp. garam masala
1 tbsp. curry powder
1 tsp. cayenne pepper
1 tsp. turmeric
140 g tomato purée
1 tin chopped tomatoes
2 tins coconut milk
50 g butter
100 g yoghurt
Salt and pepper to taste
Extra
Rice
Naan bread or flat bread
Fresh parsley or coriander
Approach
Chicken meatballs
Heat the oven to 200 C convection.
Put all the ingredients in a bowl (either the bowl of a food mixer or just an ordinary bowl). Stir the mince together and season with salt or pepper as needed. Don’t stir the mince too much, because then it will be too thin. It just needs to be stirred together until it’s combined. Shape the mince into about 20 meatballs (if the mince is very sticky, put a little oil on your hands to make it easier). Place the meatballs on a baking sheet lined with baking paper and cook them for 20 minutes. Make the sauce in the meantime.
Sauce
Sauté the onion, garlic and ginger in a pan or pot. Add the spices and fry to release their flavor. Add the tomato purée, coconut milk, butter and yogurt. Stir well and let the sauce simmer for 15 minutes. Season with salt and pepper. The sauce can easily simmer for a longer time, but if time is short, 15-20 minutes is fine. Add the chicken meatballs to the sauce and serve with rice, naan bread/flatbread, raita and fresh parsley or coriander. Enjoy!
