Butter Chicken Meatballs
Butter chicken would have to be one of the most popular of Indian curries. Try adding Knorr Patak’s Butter Chicken Paste to meatballs or rissoles – both Aged Care favourites – to give it more flavour and interest. Serve with steamed rice and smooth, creamy butter chicken sauce.
Ingredients
Method
-
Chicken mince 1 kg
-
Zucchini, roughly grated 150 g
-
Breadcrumbs, dried 250 g
-
Oil 30 ml
-
Water 300 ml
-
Cream 400 ml
-
Sweet potato, roughly grated 150 g
Serving Suggestion
-
Steamed rice, to serve
-
Steamed vegetables, to serve
Preparation
-
Method
- Place chicken mince, zucchini, sweet potato, 60g of Knorr Patak’s Butter Chicken Paste and breadcrumbs in a large bowl. Mix until fully combined. Roll into 30 meatballs.
- Brown meatballs in a combi oven at 180°C for 15-20 minutes.
- Meanwhile heat oil in large frying pan over medium heat. Add the remaining Knorr Patak’s Butter Chicken Paste (150g), cook for 1 minute, then add water, Knorr Concentrated Liquid Chicken Stock and cream. Simmer for 5 minutes until thickened slightly.
-
Serving Suggestion
- To serve, spoon sauce over meatballs and accompany with steamed rice and vegetables.