Butter Chicken Meatballs
Juicy meatballs simmered in a rich butter chicken sauce made with tomatoes, cream, and warm spices. A comforting curry perfect for rice or naan.
Servings: 4 People
Calories: 139kcal
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
Ingredient Swaps
- 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
Calories: 139kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 101mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg