Preheat the oven to 350° and line a cookie sheet with parchment paper. Spray the parchment paper with nonstick cooking spray.

In a large mixing bowl, combine all the meatball ingredients except the ground chicken. Mix well to combine.

Add the ground chicken and mix just to combine without overmixing.

Using an ice cream scoop, scoop out meatballs and roll into balls, then place on the parchment paper.

Place in the oven and bake for 15 minutes, then check for doneness. If needed, cook for an additional minute up to 5 minutes.

In a large saute pan, melt 2 tablespoons of butter and add the onion, ginger, jalapeno and garlic. Saute for 5 minutes.

Add the spices and brown for another minute.

Add the tomato paste and stir to combine.

Add the coconut milk and chicken stalk and stir well. Let this simmer for 10 minutes.

Add the heavy cream or yoghurt and the butter and let the butter melt.

Stir to combine and add the meatballs. Let this simmer for another 2 to 3 minutes.

Serve with rice and naan.