Description
Tender chicken meatballs simmered in a rich, spiced tomato curry sauce. A fusion of Indian flavors and Italian comfort food that’s creamy, bold, and globally satisfying.
Ingredients
1 lb (450g) ground chicken (93% lean)
1/4 cup (56g) clarified butter
1 (28 oz) can canned crushed tomatoes
1/2 cup (120ml) heavy cream (or coconut milk for non-dairy)
1/4 cup chopped fresh flat-leaf parsley
1 tsp salt
1/2 tsp pepper
1/4 cup breadcrumbs
2 tbsp garam masala
1 tbsp garlic paste
Instructions
In a bowl, combine ground chicken, 1 tsp salt, 1/2 tsp pepper, and 1/4 cup breadcrumbs. Chill the mixture for 15 minutes.
Portion the mixture into 16 equal-sized meatballs and set aside.
In a Dutch oven, melt the clarified butter over medium heat.
Whisk in 2 tbsp garam masala and 1 tbsp garlic paste.
Add the crushed tomatoes and simmer for 15 minutes.
Gently place the meatballs into the sauce and stir in the cream. Simmer for 10 minutes.
Garnish with chopped fresh parsley before serving.
Notes
Chilling the meatball mixture improves its texture and shape.
Simmer the sauce at low heat to prevent breaking the meatballs.
Temper the cream by slowly adding it to hot sauce while whisking to avoid curdling.
For non-dairy option, substitute heavy cream with full-fat coconut milk.
Nutrition
- Serving Size: 1 serving (4 meatballs and 1 1/4 cups sauce)
- Calories: 580
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 160mg