Name: Butter Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound ground chicken; 1 onion (grated); 1 cup panko breadcrumbs; 1 egg; 2 teaspoons garam masala; 2 tablespoons cilantro (freshly chopped); 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon olive oil; 1 cup butter (unsalted); 5 cloves garlic (minced); 2 teaspoons ginger (minced); 1 cup tomato passata (or tomato sauce); 2 tablespoons tomato paste; 1 tablespoon garam masala; 1 tablespoon smoked paprika; 1 teaspoon turmeric; 1 teaspoon cumin (ground); 1 teaspoon coriander (ground); 1 cup chicken broth (low sodium); 1 cup heavy cream; 1 tablespoon cilantro (freshly chopped) (for garnish)

If you’re craving something rich, flavorful, and utterly comforting, look no further than these Butter Chicken Meatballs. Juicy ground chicken meatballs are infused with warm spices and served in a creamy, aromatic sauce that’s perfect for pairing with rice, naan, or even just a spoon. This dish brings a delightful twist to traditional butter chicken, making it a fun and easy option for any weeknight dinner or special occasion.

Why This Recipe Is Reliable

This recipe is not only delicious but also straightforward, making it ideal for cooks of all skill levels. The combination of spices creates a depth of flavor that’s reminiscent of your favorite Indian restaurant, while the meatballs provide a unique presentation. Furthermore, the ingredients are easy to find and the cooking process is simple, ensuring that you can whip up these Butter Chicken Meatballs without any fuss.

Ingredient Breakdown

1 pound ground chicken – The star of the dish, providing a tender and juicy base for the meatballs.
1 onion (grated) – Adds moisture and sweetness to the meatballs, enhancing their flavor.
1 cup panko breadcrumbs – These create a light texture in the meatballs, helping them hold together while cooking.
1 egg – Acts as a binder, ensuring the meatballs stay moist and well-formed.
2 teaspoons garam masala – A warm spice blend that infuses the meatballs with authentic flavor.
2 tablespoons cilantro (freshly chopped) – Brightens the dish with a fresh herby note.
1 teaspoon salt – Essential for enhancing all the flavors in the meatballs.
1 teaspoon pepper – Adds a touch of heat and balances the spices.
1 tablespoon olive oil – Used for frying the meatballs, giving them a lovely golden crust.
1 cup butter (unsalted) – Creates the rich, luscious sauce that defines butter chicken.
5 cloves garlic (minced) – Brings a fragrant depth to the sauce.
2 teaspoons ginger (minced) – Adds warmth and a hint of spice to the sauce.
1 cup tomato passata (or tomato sauce) – Provides a base for the sauce, adding sweetness and acidity.
2 tablespoons tomato paste – Enhances the tomato flavor and thickness of the sauce.
1 tablespoon garam masala – Repeated in the sauce for a consistent flavor profile.
1 tablespoon smoked paprika – Adds a subtle smokiness to the sauce.
1 teaspoon turmeric – Gives color and an earthy flavor to the dish.
1 teaspoon cumin (ground) – Introduces warm, nutty notes.
1 teaspoon coriander (ground) – Adds a citrusy undertone to the sauce.
1 cup chicken broth (low sodium) – Helps to create a saucy consistency without overpowering the flavors.
1 cup heavy cream – Makes the sauce rich and creamy.
1 tablespoon cilantro (freshly chopped) – For garnish, adding a fresh touch to the final dish.

Equipment at a Glance

Mixing bowl – For combining the meatball ingredients.
Skillet or frying pan – Used for frying the meatballs until golden brown.
Large saucepan – For cooking the sauce and combining it with the meatballs.
Spatula – To turn the meatballs and stir the sauce.
Measuring cups and spoons – Ensure precise measurements for consistent results.

Cooking Butter Chicken Meatballs: The Process

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground chicken, grated onion, panko breadcrumbs, egg, garam masala, freshly chopped cilantro, salt, and pepper. Mix until just combined. Avoid overmixing, which can lead to tough meatballs.

Step 2: Form the Meatballs

Using your hands, shape the mixture into meatballs, roughly 1 to 1.5 inches in size. Place them on a plate or baking sheet as you go.

Step 3: Fry the Meatballs

In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Fry until golden brown on all sides, about 8-10 minutes. Remove the meatballs and set them aside on a plate.

Step 4: Make the Sauce

In the same skillet, add the unsalted butter, minced garlic, and minced ginger. Sauté for about 1-2 minutes until fragrant. Then, add the tomato passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, and coriander. Stir well to combine.

Step 5: Add Chicken Broth

Pour in the chicken broth, stirring to incorporate all the ingredients. Bring the mixture to a simmer.

Step 6: Incorporate the Meatballs

Carefully add the browned meatballs to the sauce. Cover and let them simmer for about 15 minutes, allowing the flavors to meld and the meatballs to cook through.

Step 7: Finish with Cream

Once the meatballs are cooked, stir in the heavy cream. Allow the sauce to simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

Step 8: Serve

Garnish with freshly chopped cilantro. Serve the Butter Chicken Meatballs over steamed rice or with warm naan for a complete meal.

Nutrition-Minded Tweaks

Substitute ground turkey for ground chicken for a leaner option.
Use Greek yogurt instead of heavy cream for a lighter sauce with tang.
Incorporate more vegetables, like spinach or peas, into the sauce for added nutrition.
Experiment with whole wheat panko breadcrumbs for a fiber boost.

What Could Go Wrong

Meatballs falling apart: Ensure the mixture is well combined and use an egg as a binder.
Too dry meatballs: Avoid overcooking and consider adding a bit more moisture, like grated zucchini.
Too spicy: Adjust the amount of garam masala and pepper according to your heat preference.
Thick sauce: If the sauce is too thick, add more chicken broth or cream to reach desired consistency.

Best Ways to Store

These Butter Chicken Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a freezer-safe container or bag, layering parchment paper between the meatballs to prevent sticking. They will keep well for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through.

Frequently Asked Questions

Can I make Butter Chicken Meatballs ahead of time?

Yes! You can prepare the meatballs and sauce in advance. Just combine them and store them in the refrigerator until you’re ready to cook. They can also be frozen for future meals.

What can I serve with Butter Chicken Meatballs?

These meatballs pair beautifully with basmati rice, quinoa, or naan bread. You can also serve them with a side of roasted vegetables or a fresh salad.

Can I use a different type of meat?

Absolutely! While ground chicken is traditional, you can use ground turkey, beef, or even plant-based alternatives if you prefer.

How do I adjust the spice level?

You can easily control the spice level by adjusting the amount of garam masala and pepper in the recipe. Start with less and add more to suit your taste.

Save & Share

If you love this recipe as much as we do, don’t forget to share it with friends and family! Whether it’s on social media or at your next dinner gathering, these Butter Chicken Meatballs are sure to impress and delight everyone at the table. Enjoy the journey of cooking and the joy of sharing delicious food!