Chicken Tikka Masala Meatballs with Paneer

Instructions

1. 1
   In a bowl, mix the minced chicken with half of the minced garlic, half of the grated ginger, a pinch of salt, and half of the paprika.
2. 2
   Roll the mixture into small, bite-sized meatballs.
3. 3
   Heat the ghee in a wide pan over medium-high heat. Add the meatballs and cubed paneer cheese, searing until lightly browned on all sides, then remove them to a plate.
4. 4
   In the same pan, lower the heat to medium and sauté the chopped white onions until golden and soft.
5. 5
   Add the remaining garlic and ginger, cooking for another minute until highly fragrant.
6. 6
   Stir in the tomato paste, turmeric, coriander powder, garam masala, and the remaining paprika, cooking for 1 to 2 minutes to toast the spices.
7. 7
   Pour in the chicken stock and chopped tomatoes, scraping up any browned bits from the bottom of the pan. Simmer for about 10 minutes until the sauce thickens and the tomatoes break down.
8. 8
   Stir in the cooking cream and gently return the meatballs and paneer cheese to the pan.
9. 9
   Simmer gently for another 5 to 7 minutes until the meatballs are fully cooked through and the sauce coats them beautifully.
10. 10
    Garnish generously with chopped fresh coriander before serving.