MAKHANI MARINARA AND KEBAB MEATBALLS

MAKHANI MARINARA Heat oil and butter in a large pot on medium-high heat. Add in cumin seeds and lightly cook for 30 seconds to 1 minute or until the colour begins to redden. Add in your onions and cook for 5 minutes, as they begin to turn translucent and sweat out, add in the ginger garlic paste. Cook for a few minutes, stirring often. Add in turmeric and cook for a minute before adding the Original Tandoori seasoning. Adding in a tablespoon at a time of a ½  cup of water, cook down the masala until the oil separates from the base. Pour in your tomato sauce and ¼ cup of water from the can and stir well, cooking for 5 mins. Stir well before adding your cream, sugar and kasoori methi. Simmer on medium heat for 5-8 minutes. Enjoy the Good Eats! KEBAB MEATBALLS In a small bowl mix together all of the dry spices. In a large mixing bowl mix together the ground chicken, garlic ginger chili paste, white onion, and 5 teaspoons of the spice blend. Fold together gently until lightly incorporated and then mix in the egg and breadcrumbs until well incorporated, being careful not to overwork the ground chicken. Drizzle a small amount of oil into palms and form into 14 golf-ball sized meatballs. In a large frying pan or skillet, heat to medium high, add in oil and fry meatballs until golden brown and cooked through.

Serve Makhani Marinara and Kebab Meatballs over al dente spaghetti with a garnish of parmesan cheese and fresh basil! Good Eats!