Averie Cooks

Meatballs
-1 Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
-1 To a large bowl, add the ground chicken, egg, panko breadcrumbs (I strongly suggest panko for their texture, but if all. you have is regular breadcrumbs they will work in a pinch, or crushed saltine crackers will also work), salt, pepper, and using clean hands or a rubber spatula, mix gently until the mixture is uniformly combined. Tip - Do not overmix or the meatballs will be tougher.
-1 Using a 1 to 2-tablespoon medium cookie scoop, form approximately 16 to 18 meatballs, or as desired.
-1 Place the meatballs evenly spaced on the prepared baking sheet and bake for about 20 minutes, or until lightly crisped on the outside. Tip - If desired and have one, you can also make them in an air fryer. Use my Air Fryer Meatballs (minus the firecrakcer sauce) as a guideline for how to airfry meatballs. While the meatballs are baking, move on to making the sauce. Tip - Make sure to set a timer so you don't forget about them while you're making the sauce.
Butter Chicken Sauce
-1 To a large high-sided skillet, add the olive oil, onion, and saute over medium-high heat for about 5 minutes; stir frequently to ensure even cooking.
-1 Add the garlic and cook for 1 minute; stir nearly constantly.
-1 Add the garam masala (yes, it's 1 tablespoon not 1 teaspoon; it's not spicy and 1 tbsp is recommended for flavor, but of course reduce to taste if desired), curry powder (use mild or hot, and as desired), turmeric, salt, pepper, optional cayenne, coconut milk, water, tomato paste, and whisk to combine.
-1 Bring the sauce mixture to a boil, and then reduce the heat to low or medium-low, and allow the sauce to gently simmer for about 20 minutes. Tips - Do not rush the simmer time of the sauce because the simmering process helps the flavors of the spices develop and marry, it reduces the overall volume of sauce and concentrates it and the flavors, and most importantly cooks off the raw tomato paste flavor. If you want a greater volume of sauce, add 1 1/2 cans of coconut milk and/or a bit more water.
-1 Add the Greek yogurt, butter, and whisk constantly until the butter has melted. Tip -  I use a 6 ounce container of 0% fat Fage brand Greek yogurt that I pick up at Trader Joe’s because for this recipe, I really cannot tell the difference between the 0% vs. full fat Fage Greek yogurt. Just make sure it’s a thick Greek yogurt and not regular yogurt or flavored/sweetened yogurt.
-1 Taste the sauce and check for seasoning balance. At this time, if desired, add more garam masala, curry powder, cayenne powder for heat, and don't be afraid to add more salt. Tips - If it tastes at all boring or a little flat, it likely needs more salt so add it. If you want a greater volume of sauce (or the sauce is too thick) and already didn't add additional coconut milk and/or water in step 8 before simmering (or you think it needs more liquid), you can add it now, as desired.
-1 After the sauce flavor and volume is to your liking, add the baked meatballs to it, stir to combine and coat evenly, garnish as desired, and serve immediately over rice, naan, or as desired.