Butter Chicken Meatballs

• avocado oil or olive oil↗1 tablespoon
• half of an onion, roughly chopped0.5
• cloves garlic, minced (or a garlic paste)↗3
• a small piece of fresh ginger, grated (or a ginger paste)
• turmeric↗0.25 teaspoon
• smoked paprika↗0.25 teaspoon
• garam masala↗0.5 teaspoon
• cumin↗0.5 teaspoon
• one 14-ounce can crushed tomatoes or plain tomato sauce14
• water (more as needed later)↗0.5 cup
• to 1 teaspoon kosher salt (I use 1 teaspoon, just depends how salty you want it)0.5 teaspoon
• sugar↗1 teaspoon
• of cooked chicken or turkey meatballs (these are the ones I always use! this should be about 4 cups of meatballs)20 ounce
• butter↗2 tablespoon
• heavy cream (more to taste)↗0.333333 cup
• basmati rice, or precooked rice↗1.5 cup
• fresh cilantro↗0.25 cup

Step-by-step instructions

1. 1

   Make your rice according to package directions.

2. 2

   Heat oil over medium heat in a large skillet or Dutch oven. Add onion, garlic, ginger, and spices; sauté until softened.

3. 3

   Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes.

4. 4

   Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend.

5. 5

   Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through.

6. 6

   Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs.

7. 7

   Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil! OH ME OH MY.