Ingredients

The following ingredients have 6 Servings
  • ½ onion (grated)
  • ½ cup panko breadcrumbs
  • 1 ½ pounds ground chicken
  • 1 egg
  • 2 teaspoon garam masala
  • 2 tablespoon cilantro (freshly chopped)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 1 tablespoon olive oil (for frying the meatballs)
  • ¼ cup butter (unsalted)
  • 5 cloves garlic (minced)
  • 2 teaspoon ginger (minced)
  • 1 cup tomato passata (or tomato sauce)
  • 2 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 tablespoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin (ground)
  • 1 teaspoon coriander (ground)
  • 1 cup chicken broth (low sodium)
  • 1 cup heavy cream
  • 1 tablespoon cilantro (freshly chopped)

Instruction

  • Mix the onion and breadcrumbs together in a large mixing bowl. Let the mixture sit for 2-3 minutes. Add the rest of the meatball ingredients, excluding the oil, to the bowl. Mix everything together well.
  • Using 2 tbsp at a time, depending how large you'd like them, form the mixture into meatballs. Dip your hands in water if you find the mixture it getting sticky.
  • Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if needed. Cook for 2-3 minutes per side until well browned. Transfer the cooked meatballs to a plate and set aside.
  • Add the butter to the skillet. Once melted, stir in the garlic and ginger, then cook for 1 minute. Add the passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth.
  • Stir everything together and bring the sauce to a boil, then reduce to a simmer. Let the sauce cook for 10 minutes, or until slightly thickens. Stir in the cream.
  • Add the meatballs back to the skillet and let them simmer in the sauce for 5 minutes to heat through. Turn off the heat, garnish with cilantro, and serve.