Butter Chicken Meatball Delight Enjoy a flavorful twist with these Butter Chicken Meatballs, featuring tender meatballs enveloped in a rich, creamy sauce. Perfect served over fluffy basmati rice and garnished with fresh cilantro. Ingredients Butter Chicken Base: 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) To Finish: 2 tablespoons butter 1/3 cup heavy cream (more to taste) To Serve: 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. Add onion, garlic, ginger, and spices; sauté until softened. Stir in 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. Return the sauce to the pan. Add the meatballs and simmer with the cover on or keep on low heat until warmed through. Incorporate the butter and cream to create a rich, delicious sauce that coats your meatballs. Serve the meatballs over rice, garnished with fresh cilantro. Adjust spiciness to taste with cayenne or chili oil!
