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Recipe Butter Chicken Meatballs

Butter Chicken Meatballs

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    15mins

  • Cooking

    20mins

Fusion Chicken Vegetable Rice or Noodle Appetizer Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 1 lb. ground chicken
  • 1 large egg
  • ½ cup panko breadcrumbs
  • ¼ cup cilantro leaves
  • white rice for serving
  • naan, for serving
  • lime wedges, for serving

Sauce Mix

  • 2 Tbsp. extra virgin olive oil
  • ½ yellow onion, chopped
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger
  • salt and pepper, to taste
  • 1 Tbsp. garam masala
  • 2 tsp. curry powder
  • ½ tsp. turmeric
  • 1 tsp. cayenne pepper
  • 1 (6 oz.) can tomato paste
  • ½ Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 (14 oz.) can coconut milk
  • ½ cup water
  • ½ cup plain Greek yogurt
  • 2 Tbsp. unsalted butter

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Panda Oyster sauce

Oyster Sauces

Panda Brand Oyster Sauce

How to make it

  1. Preheat the oven to 450˚F. Line a baking sheet with foil. Add the ground chicken, egg, panko, salt, and pepper to a bowl. Mix the ingredients together until combined. Roll the meat into tablespoon sized meatballs and place them onto the baking sheet. Bake them in the oven for 15 minutes until lightly browned and cooked through. Set the meatballs aside.
  2. Heat the olive oil in a pan over medium heat. Add in the onion and cook for 5 minutes until softened and translucent. Mix in the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Season with salt and pepper.
  3. Mix in the garam masala, curry powder, turmeric, and cayenne pepper. Cook until fragrant, about 1 minute. Add in the tomato paste, Lee Kum Kee Panda Brand Oyster Flavored Sauce, coconut milk, and water. Mix until combined and bring it to a boil. Cook for 5 minutes until the sauce slightly thickens. Mix in the yogurt and butter then add in the chicken meatballs. Cook for another 5 minutes. Remove the pan from heat and mix in the cilantro. 
  4. Serve with white rice, naan, and lime wedges. Enjoy!

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