VIRTUAL DINNER PARTY RECIPE # 97
BUTTER CHICKEN MEATBALLS
INGREDIENTS:
2 slices white sandwich bread, torn into 1-inch pieces
1 egg
Salt and pepper
1 C chopped fresh cilantro, divided
1 T grated fresh ginger, divided
3 cloves garlic, minced, divided
1 ½ pounds ground chicken
3 T unsalted butter
1 T olive oil
1 T garam masala (available at most grocery stores or make your own. *See recipe below)
1 T ground cumin
2 t curry powder
¼ t cayenne pepper (or to taste)
2 T tomato paste
2 20oz cans tomato puree
1 T honey
Squeeze of fresh lime
1 C heavy cream
METHOD:
Pulse bread in food processor until finely ground. Transfer to a large bowl. Add egg, ½ C cilantro, 1t ginger, 1 T garlic and salt and pepper. Add ground chicken and gently mix to combine. Shape into 1 ½” balls and place on a parchment lined sheet pan. Refrigerate for 10 minutes.
Melt 2T butter with oil a large skillet over medium high heat. Add onion and sauté until softened. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.
Add remaining ginger and garlic. Cook, stirring often until fragrant. Sprinkle garam masala, cumin, curry and cayenne over onion mixture and sauté briefly. Add tomato paste and cook, stirring constantly, for 1 minute.
Remove from heat and add tomato puree, honey and ¼ C water. Simmer sauce until reduced and thickened. Stir in heavy cream and bring to a simmer. Return meatballs to the skillet and simmer until meatballs are cooked through and register 160 degrees on an instant read thermometer.
Swirl in remaining butter and a squeeze of lime. Top with additional chopped cilantro if desired.
Serve with steamed basmati rice and store bought naan
Serves 2 with ample leftovers
HOMEMADE GARAM MASALA
INGREDIENTS:
1 two-inch piece cinnamon stick
10 whole cloves
1 t nutmeg
1 T green or black cardamom seeds
METHOD: Heat a nonstick skillet over medium heat. Add all spices and reduce heat to low. Gently toss spices around pan until fragrant. Remove from heat and cool. Once cooled grind in a spice grinder to a fine powder. Extra may be stored in an airtight container for up to three months.
