Chicken Meatballs Gravy ( tandoori meatballs in butter chicken gravy )

Preparation time - 30-40 mins

Ingredients:
For meatballs - minced chicken ( 1 cup ), chopped onion ( 1/3 cup ), garlic flakes ( 5-6 nos ), chopped coriander leaves ( 1 tbs ), fresh bread crumbs ( 1/3 cup ), egg ( 1 no ), tandoori chicken masala ( 2 pinch ), green chilli ( 1 no. ), salt to taste, oil for deep frying.

For butter chicken gravy - chopped onion ( 1 large ), ginger ( 1 inch ), garlic flakes ( 6-7 nos ), tomato ( 1 no ), cinnamon stick ( 1 inch long ), cloves ( 2-3 nos ), cardamon ( 1-2 nos ), red chilli powder ( 1/2 tsp ), turmeric ( 1/4 tsp), coriander powder (1/4 tsp), cumin powder ( 1/4 tsp), garam masala ( 1/5 tsp ), butter ( 2 tbs ), almonds ( 6-7 nos), fresh cream ( 1 tbs), tomato ketchup ( 1-2 tsp), salt to taste.

Preparation - Take all the ingredients( except for oil) for the meatballs in a food processor and blend into a smooth paste ( no need to add water ). Rub some oil onto the palms of your hands and shape the paste into lemon sized balls.

Soak the almonds for 4-5 hours. Remove the skin.

Cooking: Heat sufficient oil in a wok for deep frying. Add the meatballs a few at a time. Fry uniformly on all sides till brown. Remove from wok and put on a paper towel to absorb excess oil. Repeat for the remaining meatballs.Keep aside.

Heat 1 tbs of butter in another wok. Add the chopped onion, ginger and garlic. Fry till onion turns translucent. Add the whole garam masalas and tomatoes. Stir fry till tomatoes soften a bit. Remove from wok and allow to cool down.

Transfer into a food processor along with the almonds and grind into a smooth paste.

Heat the remaining butter in the wok. Add the above paste and fry for 2-3 minutes. Add all the powdered masalas along with salt and cook for 2 minutes.

Add 1 1/2 cups of water and bring to a boil. Put the meatballs into the wok and cover with a lid. Let it simmer for 5-6 minutes.

Add the fresh cream and ketchup, mix well and switch off the flame. ( Add an extra dollop of butter if desired )

Garnish with onion rings and lemon. Serve hot.

Butter Chicken

Butter Chicken is perhaps one of the most popular dishes to be ordered at any Punjabi restaurant. Chicken pieces simmered in a rich gravy, this is one curry which is low on the heat index. As one moves towards the Northern reaches of India, it even gets progressively sweeter and richer. However at the same time, it has a calorie count that is guaranteed to send you scurrying for the nearest gym on the very next day. At least some health freaks like me would be feel the same way !!

But it is my personal opinion that this is one dish that is enjoyed best at the roadside dhabas where it acquires a whole new flavor !! This is my own recipe which is relatively lower in calories and equally tasty. The trick lies in marinating the chicken for a longer duration and then cooking it on a low flame.

Read for the recipe -

Cooking Time Required: 35 mins

Ingredients:

For marination -

• 300 gm chicken pieces
• 2 tbsp thick yogurt
• 1 tsp ginger-garlic paste
• 7-8 almonds ( 7-8 nos )
• 2 green cardamon
• 3 cloves
• 1 inch cinnamon
• 2 bay leaf
• 1/2 tsp red chilli powder
• 2 medium sized tomatoes
• 2 pinch turmeric ( a pinch )
• salt to taste

For cooking Butter Chicken :

• 4-5 crushed garlic cloves
• 1 large onion (finely chopped)
• 1/2 tsp chilli powder
• 1 inch cube cooking butter
• 2 tsp oil ( 1 tsp )
• 1/5 tsp garam masala
• 1 tsp kasuri methi 
• 2 tsp honey 
• salt

Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds and tomatoes into a sooth paste. Add yogurt &
ginger-garlic paste and blend for 30 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1 hour.


Cooking: Heat the oil and cooking butter in a wok. Add the chopped onions and crushed garlic .Fry for 3-4 mins till the sides start turning brown.

Add the contents of the marination bowl. Stir fry for 10 mins. Add 1 tsp coriander
leaves along with 1 cup water and simmer for 2 mins.

Remove from the stove and add the cream. Stir continuously for 2-3 mins. Allow to simmer for 5-6 mins or till the chicken is done.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with rotis.