Butter Chicken Meatballs
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Butter Chicken Meatballs
Recipe By Courtney Roulston
Ingredients
1 tbs extra virgin olive oil
½ jar Patak`s butter chicken paste
400 g can Coles crushed tomatoes, plus 1/2 tin water
150 ml Coles thickened cream, plus extra to serve
30 g butter
½ cup Patak`s mini pappadums plain, crushed to garnish
Meatballs
500 g Coles chicken mince
2/3 cup almond meal
1 free range egg
1 tbs fresh ginger, finely grated
¼ bunch coriander, stems finely chopped, leaves reserve for garnish
Method
Place all the meatball ingredients in a large bowl. Season with salt and then mix until well combined. Using clean hands roll the mixture into balls in golf ball size.
Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 3 minutes, turning occasionally until the outside has browned.
Make a space in the middle of the frying pan then add in the butter chicken paste and fry it for 2 - 3 minutes, or until aromatic. Add in the tomatoes, water and then stir into the paste and mix the meatballs into the sauce. Gently simmer for 4 - 5 minutes, or until the meatballs are cooked through. Stir in the cream and butter to make the sauce rich and glossy.
Remove from the heat and garnish with a little extra cream, broken papadums and coriander tops.
*Serve with steamed basmati rice or naan bread.
