If you are a lover of Middle Eastern spices, this recipe will definitely please you… I adapted it from Averie Cooks, a blog I’ve been following for a long time. My version reduced a bit the amount of carbs by substituting almond flour for bread crumbs, and also reduced the amount of fat added in the end. Still it felt rich enough for us. If you prefer, follow her original recipe instead.

BUTTER CHICKEN MEATBALLS
(adapted from Averiecooks)

1 pound ground chicken
1 large egg
1/2 cup almond flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 small shallot, finely diced
1 tablespoon garam masala, or to taste
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt, plus more to taste for sauce
1/2 teaspoon freshly ground black pepper, for sauce
one 15-ounce can low-fat coconut milk
1 cup water
6 ounces tomato paste
1/4 cup plain Greek yogurt, full-fat
2 tablespoons butter (I omitted)
1/4 cup fresh cilantro, finely minced

Heat oven to 400F and line a baking sheet with aluminum foil, non-stick works great.

Make the meatballs: To a large bowl, add the ground chicken, egg, almond flour, salt, pepper, and using clean hands or a rubber spatula, mix gently until the mixture is uniformly combined. Form approximately 16 to 18 meatballs, using 1.5 to 2 tablespoons of mixture per meatball. Place them evenly spaced on the prepared baking sheet and bake for about 20 minutes, or until lightly crisped on the outside, flipping them midway through cooking time.

Make the sauce: Add the olive oil to a large skillet, and sauté the shallot until soft and fragrant. Add the garam masala, curry powder, turmeric, salt, pepper, coconut milk, water, tomato paste, and whisk to combine. Bring the sauce mixture to a boil, and then reduce the heat to low or medium-low, and allow the sauce to gently simmer for about 20 minutes.

Add the meatballs to the sauce, simmer everything together for 5 minutes, then add the yogurt and butter in very low heat, mix to combine with the sauce, add the cilantro and serve.

ENJOY!

to print the recipe, click here

Comments: The amount of garam masala seems excessive, as Averie pointed out, but it works. It is not spicy at all, but makes the whole dish quite flavorful, very intense. I often use almond flour in meatballs and meatloaves, the texture is a little different from breadcrumbs but I am now quite fond of it. The meatballs get a little softer this way. Of course, you can use Panko breadcrumbs instead, same amount. I omitted the butter to reduce a bit the saturated fat content, which immediately goes against the name of the dish, but sometimes I do crazy things.

We enjoyed it with a little cooked kamut wheat and broccoli puree. Very simple meal, but super satisfying!

ONE YEAR AGO: Lace-Decorated Sourdough

TWO YEARS AGO:  Incredibly Simple Carrots

THREE YEARS AGO: Sarah Bernhardt’s Cookies

FOUR YEARS AGO: A Really Big Announcement

FIVE YEARS AGO: Stir-Fried Chicken in Sesame-Orange Sauce

SIX YEARS AGO: Monday Blues

SEVEN YEARS AGO: A New Way to Roast Veggies

EIGHT YEARS AGO: Two Takes on Raspberries

NINE YEARS AGO: Spice Cake with Blackberry Puree

TEN YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

ELEVEN YEARS AGO: Chicken Parmigiana, the Thriller

TWELVE YEARS AGO: Wild Mushroom Risotto

THIRTEEN YEARS AGO: Tartine Bread:  Basic Country Loaf 

FOURTEEN YEARS AGO:  Pugliese Bread