Preheat your oven to 180°C

In a large bowl, mix the chicken mince, egg, breadcrumbs and Chipotle Lime Salt.  Shape into meatballs (about 1 Tbsp scoop per meatball).  Place on a tray with parchment paper.

Note: I like to have a small bowl of oil to the side. I keep my hands well oiled when shaping my meatballs. This helps the mixture to not get stuck to your hands but also coats each meatball in oil. This way, you don't need to add oil to the oven tray.

Once all of your meatballs are formed, cook in an oven at 180 degrees for 15-20 minutes, turning half way.

In a frying pan, cook the diced onions in the butter (or coconut oil), until translucent.  Add in your 100g of Tandoori paste and cook off for a minute.  

On a medium heat, add the tomato passata, puree, sugar, chipotle sauce and a grind of Chipotle Lime salt.  Once the mixture starts to simmer, add the cream.  Allow butter chicken mixture to simmer while meatballs finish cooking.

Once your meatballs are cooked, add to the butter chicken sauce.  Cook some rice and serve your butter chicken meatballs on the rice with a sprinkle of coriander to garnish.