"No Butter" Butter Chicken Meatballs & "No Butter" Butter Sauce
This allergy-free recipe was something I created after finding this amazing recipe for Butter Chicken Meatball ( https://www.jocooks.com/recipes/butter-chicken-meatballs/) @jocooks on Instagram.
RECIPE
Servings6-8 | Prep Time 30 minutes| Total Time 1 hour
INGREDIENTS for the “No Butter” Butter Chicken Meatballs
1/2 cup almond flour
1/3 cup arrowroot floor
1 ½ lbs. ground chicken
1 egg
1/2 bunch swiss chard, finely chopped (roughly 1 ½ cups)
2 tsp garam masala
1 tbsp cilantro freshly chopped
2 Tbsp. tomato paste
1 1/2 tsp salt
1 cup tapioca flour for rolling formed meatballs in before browning in skillet.
[plus]
[2 Tbsp. Olive Oil for sauteeing the swiss chard]
[3 Tbsp. - 1/2 cup cup Olive Oil, as needed for browning chicken meatballs]
DIRECTIONS for the “No Butter” Butter Chicken Meatballs
Pre-heat the Oven to 425 F.
1. Heat 2 Tbsp olive oil and add the finely chopped swiss chard; cook on med high for 3 min.
2. In a large bowl, add all of the ingredients together, including the sauteed swiss chard and mix well.
3. Using your hands, form small meatballs and roll then in tapioca flour and set on parchment paper until ready to brown. 4.Heat 3 Tbsp olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if needed and adding additional olive oil, as needed. Cook for 2-3 minutes per side until well browned. Transfer the cooked meatballs to cookie sheet, which you will then place into the pre-heated oven (425) for 20 minutes.
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INGREDIENTS for the “No Butter” Butter Chicken Sauce
1/4 cup olive oil
2 tsp fresh ginger, grated
1 cup tomato sauce
3 tbsp tomato paste
1 tbsp garam masala
1 tbsp smoke paprika
1 tsp tumeric
1 tsp cumin ground
1 tsp coriander ground
1 cup homemade chicken broth
1 cup almond milk (I used Joi Almond Nutbase with water)
1 1/2 tsp tapioca flour (first dissolved in the almond milk)
FOR GARNISH: 1 tbsp cilantro freshly chopped
DIRECTIONS for the “No Butter” Butter Chicken Sauce
1. Using medium high heat, add the olive oil to a pot and stir in the grated gi ginger and all of the spices. Cook for 2 minutes, then add all of the other ingredients, except the cilantro.
2. Stirring frequently, let the sauce simmer for about 10 minutes, or until it slightly thickens. 3.Once done, add the fully cooked meatballs back to the skillet, garnish with cilantro, and eat.
