A new take on the classic, complimented by smokey chipotle peppers making this dish incredibly delicious.



1 large egg

¾ cup breadcrumbs

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

500g minced chicken

Chipotle Butter Sauce

2 tablespoons ghee/butter

1 medium onion, grated

4 teaspoons garlic paste

1 can tomato puree

2 chipotle peppers

2 teaspoons smoked paprika

1 ½ teaspoon cumin powder

1 teaspoon chipotle seasoning

1 cup double cream

2 tablespoons butter

chopped coriander, for serving


1. Meatballs: Position a rack in the center of the oven and preheat the oven to 200°c. Line a oven tray with baking paper. Using a fork, mix together all the ingredients for the meatballs except the chicken. Add the chicken and mix, try not to overwork the meat. Wet your hands and roll the meatballs into tablespoon-sized balls (you’ll get anywhere from 20-25 meatballs approximately.)

2. Place the meatballs on the oven tray and bake for 14-15 minutes or until they’re cooked all the way through and set aside.

3. Chipotle Butter Sauce: While the meatballs are baking, heat the butter in a pan. Add the onions along with a pinch of salt and let them cook until they soften, about 7-8 minutes. Add the garlic paste and give it 30 seconds to allow the garlic to become fragrant. Stir in the tomato puree, chipotle peppers, all the seasonings, and ½ cup water. Allow the sauce to simmer, reduce the heat to low and allow to simmer for 10 minutes. Stir in 1 cup of double cream and butter. Add the meatballs and allow them to sit in the sauce for a couple minutes before serving. Taste and adjust with additional heavy cream as desired. Serve warm over cooked rice or naan bread, garnish with chopped coriander.

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