A fusion recipe featuring tender chicken meatballs simmered in a rich and creamy butter chicken gravy. Perfect for a hearty meal with Indian-American flair.
Step 1: Shape & Sear the Meatballs. 1. Mix the minced chicken with garlic powder, chili flakes, black pepper, and salt. 2. Lightly oil your hands and roll into small meatballs. 3. Heat some oil in a pan and sear the meatballs until golden brown all over. Set them aside.
Step 2: Build the Sauce. 4. In the same pan (keep all those tasty bits from the meatballs), add sliced onions. 5. Cook till they’re soft and golden, then add the chopped garlic. 6. Toss in the drained tomatoes along with red chili powder, turmeric, cumin, coriander, and salt. 7. Let it cook down until the tomatoes break apart and the sauce thickens.
Step 3: Blend & Finish. 8. Once the masala cools slightly, blend it into a smooth purée. 9. In the same pan, melt the butter and pour the sauce back in. 10. Add kasoori methi and cream. Mix well and bring to a gentle simmer. 11. Add the meatballs back in, splash in some water if needed, and let everything simmer for a few minutes.
