whole and heavenly oven

Butter Chicken Meatballs

These meatballs are...

- Perfectly juicy and tender. - Cooked in a flavorful curry sauce and served with hot rice, fresh cilantro, and naan. - Made entirely in the instant pot in less than an hour.


- Ground chicken - Panko - Garlic - Egg - Butter - Vegetable oil - Yellow onion - Ginger

- Garam masala - Coriander - Cumin - Turmeric - Tomato paste - Chicken broth - Heavy cream

Form the meatballs


In a large bowl, combine ground chicken, panko, egg, garlic, salt, and pepper. Form into 1-inch meatballs and place on a plate.

Sear the meatballs


Heat a 4-qt instant pot using BROWN/SAUTE function. Add butter and oil and swirl to coat bottom. Sear meatballs in instant pot on all sides until golden brown. Transfer to a clean plate and set aside.

Build the sauce


Sauté onion in instant pot drippings until tender. Add garlic, ginger, spices, and tomato paste and cook several minutes until fragrant. Mix in chicken broth until sauce is smooth.

Pressure cook meatballs


Fold meatballs into sauce, seal lid on instant pot, and close vent. Cook meatballs on high pressure 8 minutes, then allow to naturally release pressure 10 minutes.

Serve meatballs


Release any remaining pressure from instant pot and remove lid. Fold heavy cream into sauce until smooth and season with salt and pepper to taste. Serve meatballs warm over basmati rice with cilantro and naan.

Get the full recipe on wholeandheavenlyoven.com