butter chicken meatballs inspired by half baked harvest

Ingredients

• 1 pound ground chicken

• 1 egg

• 1/2 cup panko bread crumbs

• salt + pepper

• 2 tablespoons extra virgin olive oil

• 1/2 yellow onion, chopped

• 2 cloves garlic, minced or grated

• 1 inch fresh ginger, grated

• 1 tablespoon garam masala

• 2 teaspoons curry powder

• 1/2 teaspoon turmeric

• 1 teaspoon cayenne pepper (you can add less or more depending on the spice level you want)

• 1 can (6 ounces) tomato paste

• 1 can (14 ounces) full fat coconut milk

• 1/2 cup plain greek yogurt (I use plant based cashewmilk yogurt for a substitute and it tastes the same if not better to me)

• 2 tablespoons butter

• steamed rice and naan, for serving

Instructions

Preheat the oven to 450 degrees F.

Line a baking sheet with parchment. Add the turkey, egg, bread crumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

During the cooking time, I also prep naan so I can pop it in on the same baking sheet as the meatballs. I mix together melted butter and parsley (I eyeball this depending on how much naan you want). I then spread the mixture onto both sides of the naan and cook at the same temperature for 10 minutes, flipping half way through. If you want it more crispy, but it on broil and watch it.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.

Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.

Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy!