Patak’s Butter Chicken Paste 312g
Patak’s Butter Chicken Paste is a mild…
More Details
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ jar Patak`s Butter Chicken Paste
- 1 x 400g can crushed tomatoes, plus 1/2 tin water
- 150ml thickened cream, plus extra to serve
- 30g butter
- ½ cup Patak’s Mini Pappadums Plain, crushed to garnish
Meatballs:
- 500g Chicken mince
- 2/3 cup almond meal
- 1 free range egg
- 1 tablespoon fresh ginger, finely grated
- ¼ bunch coriander, stems finely chopped, leaves reserve for garnish
Method
- Place all the meatball ingredients in a large bowl. Season with salt and then mix until well combined. Using clean hands roll the mixture into balls in golf ball size.
- Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 3 minutes, turning occasionally until the outside has browned.
- Make a space in the middle of the frying pan then add in the butter chicken paste and fry it for 2-3 minutes, or until aromatic. Add in the tomatoes, water and then stir into the paste and mix the meatballs into the sauce. Gently simmer for 4-5 minutes, or until the meatballs are cooked through. Stir in the cream and butter to make the sauce rich and glossy.
- Remove from the heat and garnish with a little extra cream, broken papadums and coriander tops. *Serve with steamed basmati rice or naan bread. Serves 4.
