Preparation Steps

• Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
• In a large bowl, mix ground chicken, egg, panko breadcrumbs, salt, and pepper gently until combined. Avoid overmixing.
• Form the mixture into 16-18 evenly sized meatballs using a medium cookie scoop or hands.
• Place meatballs on the prepared baking sheet and bake for 20 minutes or until lightly crisp on the outside.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 5 minutes until softened.
• Add minced garlic to the skillet and cook for 1 minute, stirring constantly.
• Stir in garam masala, curry powder, turmeric, salt, black pepper, cayenne (if using), coconut milk, water, and tomato paste. Whisk to combine.
• Bring the sauce to a boil, then reduce heat to low and simmer gently for 20 minutes to deepen flavors.
• Whisk in Greek yogurt and butter until melted and smooth. Adjust seasoning with more salt or spices if needed.
• Add baked meatballs to the sauce, gently stirring to coat evenly. Garnish with fresh cilantro.
• Serve immediately with steamed white rice or naan bread.