Kofta butter chicken

Meatball butter chicken? Yes please!

This is a super speed version that doesn't require pureeing the sauce. You need a few pantry items and its so easy to put together. Have it with rice, naan, both or make em into sammiches.

Hope you enjoy!

Ingredients:

Kofta:

2 lbs ground chicken

1/2 tsp kashmiri chili

1/2 tsp cumin

1/2 tsp turmeric

1 tsp garam masala

1/4 cup diced onion

1/2 tsp salt

1/4 tsp pepper

1 tbs plain yogurt

1/2 tbs garlic paste

1/2 tbs ginger paste

1 egg

1/2 cup breadcrumbs

Sauce:

1/4 cup diced onion

3 cloves minced garlic

1 inch minced ginger

1 tsp kashmiri chili

1 tsp cumin

1 tbs garam masala

1- 14 oz can tomato sauce

1 tbs tomato paste

1 cup heavy cream

1 cup coconut milk (from can)

Salt and pepper to taste

Methi leaves

Cilantro

1. Combine meatball ingredients together. Form into 2 dozen balls. Smaller ones if you like.

2. Heat a skillet with 1 tbs butter and brown meatballs on all sides. Work in batches to not crowd pan. Don't worry about cooking through, they'll finish cooking in the sauce. Set aside.

3. Heat a pan with 2 tbs butter. Add onion and cook for 3 mins. Add garlic and ginger. Cook 1 more min.

4. Season with cumin, chili and garam masala. Cook 1 min.

5. Pour in can of tomato sauce and tomato paste. Let that cook together for 5 mins.

6. Add cream and coconut milk. Slowly mix and lower heat to medium. Allow to come to a boil.

7. Return meatballs to pan. (This does splatter so cover with lid but not completely).

8. Crush a generous pinch of methi leaves over the meatballs. Stir and simmer for 20 mins.

9. Garish with cilantro.

10. Eat.

*kashmiri chili is what adds color to the dish. Add a little orange food coloring if you are using regular chili.

Whole wheat chapati with cheese, kofta, mix greens and onions.