1 day ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Lunch, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Air fryer butter chicken meatballs with cauliflower rice
These air fryer butter chicken meatballs put a fun low-carb spin on the Indian favorite. Juicy, spiced chicken meatballs are cooked until golden in the air fryer, then coated in a rich and creamy butter chicken sauce and served with cauliflower rice. High in protein and gluten-free, it’s a flavor-packed keto dinner the whole family can enjoy.
USMetric
servingservings
Ingredients
Chicken meatballs
- 1½ lbs 650 g ground chicken or ground beef
- 1 1 large egglarge eggs
- 2 2 garlic clove cloves, mincedgarlic cloves cloves, minced
- 1 tbsp 1 tbsp fresh ginger minced
- 1 tbsp 1 tbsp garam masala seasoning
- 1 tsp 1 tsp paprika powder
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp ground black pepper
- 1 tbsp 1 tbsp avocado oil for brushing
Butter sauce
- 4 tbsp 4 tbsp unsalted butter
- 1 (4 oz.) 1 (110 g) small yellow onion, finely choppedsmall yellow onions, finely chopped
- 2 2 garlic clove cloves, mincedgarlic cloves cloves, minced
- 1 tbsp 1 tbsp fresh ginger minced
- 1 tbsp 1 tbsp garam masala seasoning
- ½ tsp ½ tsp paprika powder
- ½ cup 120 ml tomato sauce
- ½ cup 120 ml heavy whipping cream
- ¼ cup 60 ml chicken broth
- ¼ tsp ¼ tsp salt
Serving
- 1½ lbs 650 g cauliflower rice
- 1 tbsp 1 tbsp butter
- salt and black pepper, to taste
- ¼ cup (1⁄8 oz.) 60 ml (4 g) fresh cilantro (optional)
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Making low carb simple
Instructions
- Combine the ground chicken, garlic, ginger, garam masala, paprika, salt, and black pepper. Mix gently until just combined. With lightly oiled hands, shape the mixture into equal-sized meatballs.
- Preheat the air fryer to 375°F (190°C). Lightly brush the meatballs with olive oil and arrange them in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.
- Air-fry for 12–15 minutes, turning halfway through, until golden and cooked through to an internal temperature of 165°F (74°C).
- Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook until soft and lightly golden. Add the garlic and ginger and cook until fragrant.
- Add the garam masala and paprika and cook, stirring, until fragrant. Stir in the tomato sauce and chicken broth and simmer until slightly reduced.
- Reduce the heat to low and stir in the heavy cream. Simmer gently until the sauce is creamy and slightly thickened. Avoid boiling vigorously after adding the cream. Taste and season with salt if needed.
- Add the cooked meatballs to the sauce and gently toss until evenly coated. Keep warm over low heat while preparing the cauliflower rice.
- Melt the butter in a skillet over medium-high heat. Add the cauliflower rice, season with salt and black pepper, and cook until tender but still has some bite and any excess moisture has evaporated.
- Divide the cauliflower rice among the plates and top with the butter chicken meatballs and sauce. Garnish with cilantro and serve.
