Butter Chicken Meatballs

Serves: 4

Ingredients:

500 g chicken, minced

1 egg

½ cup panko breadcrumbs

1 tablespoon oil

1 clove garlic, minced

1/3 jar Charmaine Solomon’s Butter Chicken Marinade

FOR THE SAUCE

2-3 tablespoons oil

2 med sized onions, chopped

2 cloves garlic, minced

1/3 jar Charmaine Solomon’s Butter Chicken Marinade

400g diced tomatoes

¾ cup thickened cream

Method:

Mix all the ingredients for the meatballs together and refrigerate for 20 minutes. Fry meatballs on all sides until golden brown. Remove from the fry pan.

Add 2 tablespoons of oil to fry pan. Add the onions and cook until tender and golden. Add remaining oil to the frypan.

Stir in the garlic and marinade until the marinade is fragrant. Stir in the thickened cream, add the tomatoes and cook for 2-3 minutes.

Add the meatballs back into the fry pan and bring to temperature.

Serve the meatballs with steamed rice, green vegetables and top with coriander.