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Butter Chicken Meatballs https://www.metro.ca/userfiles/image/recipes/Boulette-poulet-beurre-11391.jpg PT15M PT25M PT40M
Chicken meatballs :Preheat the oven to 350°F (180 °C).Combine the ground chicken, panko breadcrumbs, garlic, ginger, curry, chili powder, salt and pepper in a bowl.Shape the mixture into meatballs and place them on a baking sheet lined with parchment paper.Bake in the oven for 20 minutes. Remove from the oven and set aside.Sauce :In a pan, heat the oil and sweat the onions for 1 to 2 minutes.Add the garlic, ginger, curry, cumin, coriander, chili powder, and garlic salt. Simmer for 1 to 2 minutes.Slowly add the cream and chicken broth to thin the sauce. Bring to a boil.Add the tomato sauce and fresh cilantro. Cook for a few minutes until the texture thickens.Serve with basmati rice and naan bread.
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Chicken meetballs : 1 lb (454 g) ground chicken 1 cup (250 ml) Panko breadcrumbs 1 garlic clove chopped 1 tablespoon (15 ml) fresh grated ginger 1 teaspoon (5 ml) chili powder 1/2 teaspoon (2,5 ml) curry powder To taste salt and pepper Sauce: 1 tablespoon (15 ml) olive oil 1 small onion chopped 1 garlic clove chopped 1 tablespoon (15 ml) fresh grated ginger 1 tablespoon (15 ml) curry powder 1 1/2 teaspoon (7,5 ml) ground cumin 1 teaspoon (5 ml) ground coriander 1/2 teaspoon (2,5 ml) chili powder 1/4 teaspoon (1,25 ml) garlic salt 1 1/4 cup (310 ml) 35% cream 1/3 cup (80 ml) chicken broth 1 cup (250 ml) store-bough tomato sauce 2 or 3 cilantro
Butter Chicken Meatballs

Butter Chicken Meatballs

Rate this recipe
2 Votes
4
Main course
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Chicken meetballs :
  • 1 lb
    (454 g)
    ground chicken
  • 1 cup
    (250 ml)
    Panko breadcrumbs
  • 1
    garlic clove chopped
  • 1 tablespoon
    (15 ml)
    fresh grated ginger
  • 1 teaspoon
    (5 ml)
    chili powder
  • 1/2 teaspoon
    (2,5 ml)
    curry powder
  • To taste
    salt and pepper

  • Sauce:
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1
    small onion chopped
  • 1
    garlic clove chopped
  • 1 tablespoon
    (15 ml)
    fresh grated ginger
  • 1 tablespoon
    (15 ml)
    curry powder
  • 1 1/2 teaspoon
    (7,5 ml)
    ground cumin
  • 1 teaspoon
    (5 ml)
    ground coriander
  • 1/2 teaspoon
    (2,5 ml)
    chili powder
  • 1/4 teaspoon
    (1,25 ml)
    garlic salt
  • 1 1/4 cup
    (310 ml)
    35% cream
  • 1/3 cup
    (80 ml)
    chicken broth
  • 1 cup
    (250 ml)
    store-bough tomato sauce
  • 2 or 3
    cilantro
Imprimer ma sélection

Preparation

Chicken meatballs :

Preheat the oven to 350°F (180 °C).

Combine the ground chicken, panko breadcrumbs, garlic, ginger, curry, chili powder, salt and pepper in a bowl.

Shape the mixture into meatballs and place them on a baking sheet lined with parchment paper.

Bake in the oven for 20 minutes. Remove from the oven and set aside.

Sauce :

In a pan, heat the oil and sweat the onions for 1 to 2 minutes.

Add the garlic, ginger, curry, cumin, coriander, chili powder, and garlic salt. Simmer for 1 to 2 minutes.

Slowly add the cream and chicken broth to thin the sauce. Bring to a boil.

Add the tomato sauce and fresh cilantro. Cook for a few minutes until the texture thickens.

Serve with basmati rice and naan bread.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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