Meatballs
Minced Chicken	g
Greek Yoghurt	tbsp
Kosher Salt	tsp
Chili Powder	tsp
Garlic Paste	tsp
Fresh Ginger	tsp
Ground Cumin	tsp
Dried Coriander	tsp
Lemon Juice	tbsp
Olive Oil
Butter Sauce
Yellow Onion
Plum Tomatoes	g
Sunflower Oil	tbsp
Butter	tbsp
Garlic Paste	tsp
Tomato Paste	tbsp
Garam Masala	tsp
Ground Turmeric	tsp
Whole Cloves
Cardamom Pods
White Wine Vinegar	tbsp
Ground Cinnamon	tsp
Ground Fenugreek	tsp
Cane Sugar	tbsp
Chili Powder	tsp
Heavy Cream	g
Salt & Pepper to taste
Naan
Naan Bread
Cucumber
Fresh Coriander	g
Greek Yoghurt

1. Peel and grate the fresh ginger. In a medium bowl, mix the chicken with yogurt, salt, chili powder, garlic paste, ginger, cumin, coriander and lemon juice.
2. Preheat the oven to 180 ºC and a baking sheet with parchment paper.
3. Coat your hands with a bit of olive oil and roll the chicken into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
4. In the meantime, peel and finely dice the onion. Wash the tomatoes, pat dry and cube as well.
5. In a large deep pan, heat the oil and half of the butter over medium heat. Sauté the onions and garlic paste for about 2 minutes. Add the tomato paste, garam masala, turmeric, cloves and cardamom and sauté for about 3 minutes. Add tomatoes and vinegar and cook for another 5 minutes. Puree the sauce and pass through a sieve.
6. Season with cinnamon, fenugreek, sugar, chili powder, salt and pepper. Stir in the heavy cream. Remove the meatballs from the oven and add to the sauce. Mix everything well till evenly coated.
7. Prepare the naan bread according to the package instructions. Wash the coriander, shake dry and pluck coarsely from the stem. Wash the cucumber, pat dry and cut into thin slices.
8. Top each naan bread with chicken balls. Garnish with fresh coriander and cucumber. Serve with fresh yogurt.

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