Butter chicken meatball recipes

 A small amount of butter and cream gives this rich, subtly flavored tomato gravy a lovely touch, and it coats these butter chicken meatballs. Very impressive magic for a weeknight!

Ingredients:

Butter chickin base.

1. 1 tablespoon avocado oil or olive oil
2. half of an onion, roughly chopped
3. 3 cloves garlic, minced (or a garlic paste)
4. a small piece of fresh ginger, grated (or a ginger paste)
5. 1/4 teaspoon turmeric
6. 1/4 teaspoon smoked paprika
7. 1/2 teaspoon garam masala
8. 1/2 teaspoon cumin
9. one 14-ounce can crushed tomatoes or plain tomato sauce
10. 1/2 cup water (more as needed later)
11. 1/2 teaspoon to 1 teaspoon kosher salt (I use 1 teaspoon, just depends how salty you want it)
12. 1 teaspoon sugar
13. 20 ounces of cooked chicken or turkey meatballs (these are the ones I always use! this should be about 4 cups of meatballs)

To finish.

1. 2 tablespoons butter
2. 1/3 cup heavy cream (more to taste)

To serve.

1. 1 1/2 cups basmati rice, or precooked rice
2. 1/4 cup fresh cilantro

Instructions:

Step:No:01

Prepare the rice as directed on the packet.

Step:No:02

In a big skillet or Dutch oven, heat the oil over medium heat. Sauté the onion, garlic, ginger, and spices until they become tender.

Step:No:03

Stir in tomatoes, sugar, salt, and water. Simmer for ten to fifteen minutes.

Step:No:04

Use an immersion blender in the pot immediately to blend the sauce, or transfer to a blender and puree until smooth.

Step:No:05

Return the sauce to the pan. Add the meatballs and cook, covered, over low heat until well heated.

Step:No:06

For the coating of the meatballs, add the cream and butter to create a rich, exquisite sauce.

Step:No:07

Garnish with a sprig of cilantro or serve over rice. Use chili oil or cayenne to adjust the level of spice! Oh me, oh my. 

more details for recipes:https://pinchofyum.com/butter-chicken-meatballs