Tender chicken meatballs, broiled for ease, paired with a rich and aromatic creamy tomato sauce, perfect for enjoying with rice and naan.
1 large egg Kosher salt and pepper 1/3 c. panko 1 c. cilantro leaves, chopped, plus cilantro sprigs for serving plus cilantro sprigs for serving 1 tbsp. plus 1 tsp grated fresh ginger, divided fresh ginger, divided 3 cloves garlic, grated, divided
1 lb. ground chicken breast 3 tbsp. unsalted butter, divided 1 tbsp. olive oil 1 medium onion, chopped 1 tbsp. garam masala 1/2 tsp. ground cumin 1/8 tsp. cayenne pepper 2 tbsp. tomato paste 1 29-oz can tomato puree
Whisk egg, salt, and pepper; add panko, cilantro, 1 tsp ginger, and one-third of garlic. Mix with ground chicken, shape into balls, and broil until golden brown (6-10 mins).
In a Dutch oven, melt 2 tbsp butter with oil. Cook onion with salt and pepper until golden. Stir in remaining ginger and garlic, then add garam masala, cumin, cayenne, and tomato paste; cook for 1 minute.
Remove from heat, stir in tomato puree, honey, salt, and pepper. Simmer until thickened (7-9 mins).
Stir in heavy cream, add broiled meatballs, and simmer for 2 minutes.
Remove from heat, swirl in remaining butter, top with cilantro, and serve with rice and naan if desired.