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 Chicken Marinade
- 700 g boneless chicken thighs or breasts cut into chunks
- 120 g plain yogurt
- 15 ml lemon juice
- 4 g ground cumin
- 4 g garam masala
- 2 g chili powder or Kashmiri chili for milder heat and color
- 2 g ground turmeric
- 6 g salt
- 6 g garlic cloves minced (about 2 cloves)
- 6 g grated ginger about 2.5 cm piece
For the Sauce
- 45 g unsalted butter
- 15 ml vegetable oil
- 150 g finely chopped onion about 1 large onion
- 9 g minced garlic cloves about 3 garlic cloves
- 10 g fresh ginger grated
- 3 g ground coriander
- 3 g garam masala
- 1.5 g chili powder adjust to taste
- 480 g tomato puree
- 240 ml heavy cream
- 4 g sugar optional, to balance acidity
- 120 ml water or chicken stock
- Salt to taste
- Fresh coriander chopped, for garnish
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.
Troubleshooting
Meatballs are breaking apart
This usually means the mixture was over-mixed or too wet. Next time, mix gently just until combined and add an extra tablespoon of breadcrumbs if needed. Chilling the shaped meatballs for 10–15 minutes before cooking also helps them hold shape.
Meatballs turned dry
Ground chicken cooks quickly. Brown them lightly, then finish cooking in the sauce so they stay tender. If they feel dry, stir in a splash of cream or coconut milk and let them sit in the sauce a few minutes to soften.
Sauce is too tangy
Crushed tomatoes vary in acidity. Add a pinch of sugar or a spoon of cream to balance. A small knob of butter at the end also softens sharp flavors.
Sauce looks grainy or split
This happens if cream is added over high heat. Turn down the heat to low before adding cream, and stir gently. If it has already split, whisk in a little warm water or cream slowly to bring it back.
Meatballs not fully cooked inside
Simmer them covered for a few minutes longer. For next time, try making meatballs slightly smaller, or bake them before simmering to ensure even cooking.
Sauce too thick
Add a splash of warm water or stock and simmer gently. The sauce naturally thickens as it cools.
Sauce too thin
Simmer uncovered for a few minutes to reduce. You can also blend a spoon of sauce with a few cashews and stir it back in for body.
Flavors taste flat
A small pinch of salt and a little butter at the end brighten everything. A few crushed kasuri methi leaves (or a squeeze of lemon if you don’t have them) adds depth.
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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