Chicken Meatballs à la Butter Chicken – playful take on an Indian classic

01Method

1. 1

   Heat the oven to 200°C and line a baking tray with parchment paper.

2. 2

   Combine the ground poultry, egg, breadcrumbs and a pinch of salt in a bowl. Lightly oil your hands and shape the mixture into balls about the size of a soup spoon, making 15–20 pieces total. Place on the prepared tray and bake for approximately 15 minutes until cooked through and lightly golden on top.

3. 3

   While the meatballs cook, warm oil in a large deep pan, add the onion and fry for about 5 minutes until fragrant. Stir in the garlic and ginger, fry for another 5 minutes, season with salt and pepper, then add the spice blend and cook for 1 minute more until aromatic.

4. 4

   Stir the tomato paste, coconut cream and approximately 120 ml water into the pan. Mix well, bring to a simmer and cook on medium-high heat for about 5 minutes until thickened. Fold in the yogurt and butter, then add the baked meatballs.

5. 5

   Simmer gently for approximately 5 minutes, remove from heat, stir in the fresh herbs and serve alongside rice or flatbread.