Butter Chicken Meatballs
RachelIngredients
- 1 tablespoon avocado oil or olive oil
- half of an onion, roughly chopped
- 3 cloves garlic, minced (or a garlic paste)
- a small piece of fresh ginger, grated (or a ginger paste)
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin
- one 14-ounce can crushed tomatoes or plain tomato sauce
- 1/2 cup water (more as needed later)
- 1/2 teaspoon to 1 teaspoon kosher salt (I use 1 teaspoon, just depends how salty you want it)
- 1 teaspoon sugar
- 20 ounces of cooked chicken or turkey meatballs (these are the ones I always use! this should be about 4 cups of meatballs)
- 2 tablespoons butter
- 1/3 cup heavy cream (more to taste)
- 1 1/2 cups basmati rice, or precooked rice
- 1/4 cup fresh cilantro
Instructions
Make your rice according to package directions. Heat oil over medium heat in a large skillet or Dutch oven over medium heat. Add onion, garlic, ginger, and spices; sauté until softened. Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes. Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend. Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through. Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs. Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil! OH ME OH MY.
Servings: 4