Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside. Stir together the ground chicken, panko breadcrumbs, egg, cilantro, salt and pepper until just mixed. Make sure all the ingredients are incorporated, but don’t overmix the meatballs. It will make them tough.
1 lb ground chicken, ½ cup panko breadcrumbs, 1 egg, ¼ cup chopped cilantro, ½ teaspoon salt, ½ teaspoon pepper
Using a heaping tablespoon, roll the mixture into balls and place them on the baking sheet. Bake for 15 minutes.
While the meatballs are baking, heat the oil in a large sauté pan. Add in the onion, jalapeno, and cook until softened, about 5 minutes. Stir in the garlic, ginger, and cook until fragrant, about 1 minute.
Stir in the tomato paste, garam masala, and turmeric, cooking until fragrant, about 1 minute. Add in the chicken broth, cream, and bring the mixture to a simmer, stirring often. Simmer for 5 minutes and season with salt and pepper to taste.
6 oz can tomato paste, 1 tablespoon garam masala, ½ teaspoon turmeric, 1 cup chicken broth, ½ cup heavy cream, Salt and pepper to taste
Gently stir in the meatballs. Garnish with fresh cilantro and serve with rice and naan.
Naan, Rice, Fresh cilantro
For a less spicy sauce, omit the jalapeno.
For a spicier sauce, add a second jalapeno and ¼-1/2 teaspoon cayenne.
You can also use ground turkey in place of chicken.