The Base:
- 1 TBS olive oil
- ½ LG onion (chopped)
- 4 cloves garlic (minced)
- 1 TBS fresh ginger (or ginger paste) (grated)
- ¼ TSP turmeric
- ¼ TSP smoked paprika
- ¾ TSP garam masala
- ½ TSP cumin
- 14 OZ canned crushed tomatoes or plain tomato sauce
- ½ C unsalted chicken stock (more as needed later)
- ½ – 1 TSP kosher salt
- 1 TSP sugar
- 20 OZ (~4 C) of cooked chicken or turkey meatballs (frozen OK, just bake prior to use) (cooked chicken can be used instead)
To Finish:
- 2 TBS butter
- 3 OZ heavy cream (more to taste)
To Serve:
- Cooked brown or basmati rice (~½ C per serving)
- ¼ C fresh cilantro (to garnish)
- Heat oil over medium heat in a large skillet or Dutch oven. Add onion, garlic, ginger and spices, sauté until softened.
- Add tomatoes, stock, salt, and sugar. Simmer for 10-15 minutes.
- Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend.
- Add sauce back to the pan. Add the meatballs, simmer with the cover on or keep on low heat until warmed through.
- Add the butter and cream. Stir until incorporated.
- Serve over rice with a sprinkle of cilantro.
Instant Pot instructions:
- Add all sauce ingredients, cook on high pressure for 5 minutes.
- Use an immersion blender directly in the Instant Pot to make it smooth.
- Add meatballs and turn it to warm or sauté until heated through (this takes 5-10 minutes).
- Finish by stirring in the cream and butter.
Yields 6 servings.
Calories (with brown rice): 431 | Cholesterol 81.1mg | Sodium 1081.1mg | Total Carbohydrate 30.2g | Dietary Fiber 3.5g | Sugars 7.4g | Protein 15.9g | Vitamin A 110.8µg | Vitamin C 6.6mg | Iron 2.7mg | Potassium 546.5mg