Butter Chicken Meatballs
Embrace winter with these delicious Butter Chicken meatballs. Cooked until golden brown and served with our rich creamy Butter Chicken Curry Sauce, these meatballs are bursting with flavour. A delicious winter dish that the whole family will happily devour!
1 jar Patak’s Butter Chicken Curry Sauce
500g minced chicken
6 tbsp. breadcrumbs
1 spring onion, nely chopped
1 small egg, beaten
2 tsp. cooking oil
2 small garlic cloves, minced
1⁄4 tsp. salt
1 tbsp. nely chopped fresh coriander
200g Basmati rice
1 tbsp. chopped almonds
Preheat oven to 210°C. Line baking sheet with baking paper.
Mix the minced chicken with 1 tsp. Patak’s Butter Chicken Curry Sauce, the breadcrumbs, the green onion, the beaten egg, the oil, the garlic and salt.
Oil your hands lightly and roll the mixture into 20 meatballs.
Arrange on a baking sheet and bake for 15 to 18 minutes until browned and cooked through.
Meanwhile, heat the remaining Patak’s Butter Chicken Curry Sauce over medium heat in a saucepan, until simmering. Stir in meatballs to coat well.
Simmer over low heat, stirring occasionally, for 10 to 12 minutes. Add the coriander.
Drizzle with some plain yoghurt.
Serve with basmati rice and garnish with almonds.