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Homemade Butter Chicken Meatballs photo

Butter Chicken Meatballs

These Butter Chicken Meatballs are rich, flavorful, and utterly comforting! Perfect for any weeknight dinner or special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 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
For the Sauce:
  • 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

Equipment

  • Mixing bowl
  • Skillet or frying pan
  • Large saucepan
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the chicken broth, stirring to incorporate all the ingredients. Bring the mixture to a simmer.
  6. 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.
  7. 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.
  8. Garnish with freshly chopped cilantro. Serve the Butter Chicken Meatballs over steamed rice or with warm naan for a complete meal.

Notes

  • Substitute ground turkey for a leaner option.
  • Use Greek yogurt instead of heavy cream for a lighter sauce.
  • Incorporate more vegetables into the sauce for added nutrition.