Butter Chicken Meatballs
1 lb lean ground chicken
1 teaspoon grated ginger
1 tablespoon grated onion
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 large egg, lightly beaten
1/2 cup plain dry breadcrumbs
1 jar Maya Kaimal Butter Masala
1 tablespoon vegetable oil, more as needed
No time to make your own “kofta”? It’s okay to use your favorite prepared meatballs. You’ll need about 1 to 1 ½ lb. Brown lightly in a little oil then add sauce and simmer with the Butter Masala sauce until heated through completely.
In a large bowl combine ground chicken, ginger, onion, coriander, salt, egg, and breadcrumbs. Mix well. Form into 1-inch balls.
In a medium-sized non-stick skillet, heat the vegetable oil over medium-high heat. Add the meatballs and saute, shaking pan frequently so meatballs brown on all sides. You may need to do this step in two batches. Transfer meatballs to paper towels to drain.
Remove the excess fat from the frying pan. Pour in the jar of Butter Masala and add back the meatballs. Simmer, covered, over low-heat until the sauce is hot and the meatballs are cooked through, 10 to 15 minutes. If sauce becomes too thick, add water to thin.
Serve over pasta, rice, couscous, or quinoa.