Butter Chicken is a classic, but replacing the grilled chicken with juicy meatballs gives it a fresh, fun twist. You still get the same rich, spiced tomato sauce blended with cream and butter, but now in a version that’s easier to share, scoop, or enjoy with warm naan.
The meatballs stay soft and flavorful as they simmer, soaking up the creamy sauce beautifully. It’s the same comforting taste you love, just made simpler and even more satisfying.
Why you’ll love my recipe
- All the flavor of butter chicken, no grill required
- Tender meatballs simmer right in the sauce
- Family-friendly, freezer-friendly
- Perfect with naan or rice
Butter Chicken Meatballs
Ingredients
For the Meatballs
- 1 lb ground chicken (or turkey)
- ½ cup breadcrumbs
- 1 large egg
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon salt
For the Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon grated ginger
- 2 teaspoon ground cumin
- 2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon chili powder adjust to taste
- 1 can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 cup heavy cream (or coconut milk for dairy-free)
- Salt to taste
To Finish
- 2 tablespoons fresh cilantro chopped
- Extra butter optional, for richness
Instructions
Make the meatball mix
- In a bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, garam masala, cumin, and salt. Mix gently until just combined.
Shape and brown
- Form into 16 small meatballs. Heat a skillet with a drizzle of oil. Brown the meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
Start the sauce
- In the same skillet, add butter and oil. Cook onion 5–6 minutes until soft and golden. Stir in garlic and ginger, cooking 1–2 minutes.
Toast spices
- Add cumin, garam masala, coriander, paprika, turmeric, and chili powder. Cook 30 seconds until fragrant.
Simmer tomatoes
- Stir in crushed tomatoes, tomato paste, sugar, and a pinch of salt. Simmer for 10 minutes, stirring occasionally.
Finish the sauce
- Add cream and return the meatballs to the pan. Simmer gently for 10–12 minutes, until the meatballs are cooked through and the sauce is creamy.
Serve
- Stir in cilantro and a pat of butter if you like it extra rich. Serve hot with rice or naan.
Notes
- Use ground turkey or lamb instead of chicken for a different flavor.
- Replace heavy cream with coconut cream or cashew paste for a dairy-free version.
- If garam masala isn’t available, use a mix of curry powder and a pinch of cinnamon.
- Swap butter with ghee or olive oil for a lighter touch.
- Sear the meatballs first to lock in juices before simmering them in the sauce.
- Blend the tomato base until smooth for a rich, restaurant-style texture.
- Add cream and butter at the end of cooking to prevent splitting.
- Let the meatballs rest in the sauce for 5–10 minutes to absorb flavor fully.
- Meatballs can be shaped a day ahead and refrigerated until ready to cook.
- Store cooked meatballs with sauce in the fridge for up to 3 days.
- Reheat gently on low heat or in the microwave with a splash of cream or water.
- Freeze for up to 1 month in airtight containers; thaw overnight before reheating.
- Serve with naan, roti, or basmati rice for a full meal.
- Add a side of cucumber raita or pickled onions for freshness.
- Pair with jeera rice and a light salad for balance.
- For a party platter, serve them as toothpick appetizers with extra sauce on the side.
- Spicier: Add chopped green chilies or extra red chili powder.
- Smoky: Stir in a few drops of liquid smoke or char a coal and trap the smoke briefly under a lid.
- Herby: Finish with fresh coriander, mint, or kasuri methi.
- Fusion: Serve over spaghetti or with mashed potatoes for an Indo-Western twist.
Nutrition
FAQs
Can I bake the meatballs instead of pan-frying?
Yes, bake at 400°F (200°C) for 15–18 minutes, then finish cooking in the sauce.
Can I use store-bought meatballs?
You can, but homemade adds more flavor. Just simmer them directly in the sauce.
Is this very spicy?
Not unless you add extra chili, the base is more creamy than hot.
If you loved my Butter Chicken Meatballs, try them with Cumin Rice; the fragrant rice pairs perfectly with the rich, creamy sauce. The warmth of cumin in the rice complements the buttery tomato gravy beautifully, making every bite feel balanced and satisfying. It’s a simple pairing that turns this dish into a complete, comforting meal.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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