Step 1

In a large bowl, mix together chicken, grated onion, egg, breadcrumbs, salt and pepper. I use my hands.

Step 2

Roll into 20 meatballs and set on plate.

Step 3

Heat a large skillet on medium-high heat and add olive oil. Once hot, add meatballs and cook about 6-7 minutes or when internal is 165F, turning the meatballs every minute or so in order to get all sides cooked. Set meatballs aside on clean plate.

Step 4

Reduce heat in pan to medium and add 2 tbsp butter. Add in diced onion and cook for 2-3 minutes until beginning to soften. Add in garlic and ginger. Then add in turmeric, garam masala, curry powder, salt, and pepper.

Step 5

Immediately add in tomato paste, then whisk in whole milk until totally smooth. Pour in chicken stock and bring to a light simmer. Once lightly simmering, add remaining 2 tbsp butter. Let sauce thicken and bubble for 5 minutes, stirring throughout.

Step 6

Add meatballs back into sauce and toss to coat. Let meatballs simmer 5 more minutes before serving.

Step 7

Serve over rice and with naan!