Transport your taste buds to the vibrant streets of India with this irresistible twist on a classic favourite: Butter Chicken Meatballs. Rich, creamy, and bursting with aromatic spices, these succulent meatballs are a delightful fusion of flavours that will tantalise your senses.

Ingredients (Serves 4)

Meatballs

• 2 lb ground Chicken
• 4 tbsp Chicken Fry Powder
• 1 tbsp Butter Chicken Seasoning
• 3 tbsp Oil

Curry

• 2 tbsp Butter
• 1 tbsp Oil
• 2 Onions, diced
• 2 Tomatoes, diced
• 1 tbsp Tomato Puree
• 1 tbsp Garlic Paste
• 1 tbsp Butter Chicken Seasoning
• 1 - 1 1/2 tsp Salt
• 2 tbsp Double Cream

Instructions

1. Add the ground Chicken to a large bowl with the Chicken Fry Powder and Chicken Seasoning.
2. Coat your hands in a little Oil and form the Chicken mixture into small balls.
3. Place on a plate and put into the fridge whilst you make the curry.
4. Heat the Butter and Oil in a large pot.
5. Once hot, add Onions and cook till golden brown.
6. Add the Tomatoes, Tomato Puree, Garlic Paste, Butter Chicken Seasoning and Salt. Cook on high for 1 - 2 minutes, then cover and cook on medium low for 10 minutes.
7. Meanwhile cook the Meatballs.
8. Add Oil to a pan.
9. Once hot, add the Meatballs and cook on medium high for 3 - 4 minutes per side.
10. Transfer the curry to a blender and blend till smooth and add back to the pot.
11. Drizzle over the Cream and cook for 1 minute before adding the Meatballs.
12. Cook for 2 - 3 minutes.

Storage

Place leftovers in an airtight container and store for up to 3 days in the fridge.

Variations

Use the Moroccan seasoning in place of Butter Chicken.
Use Ground Lamb instead.

Roohts ingredients used

• Butter Chicken Seasoning
• Chicken Fry Powder