Description
This Butter Chicken Meatballs recipe features tender, flavorful chicken meatballs simmered in a rich, creamy butter chicken sauce. Infused with warming spices like garam masala, turmeric, and curry powder, this dish offers the beloved taste of classic Indian butter chicken in a convenient meatball form. Served over steamed rice and paired with warm naan bread, it’s a comforting and crowd-pleasing meal perfect for weeknight dinners or entertaining.
Ingredients
Scale
Meatballs:
- 1 lb ground chicken
- ¼ large yellow onion, grated
- 1 large egg
- ½ cup breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, for frying
Sauce:
- 4 tablespoons butter, divided
- ½ onion, diced
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- 1 tablespoon garam masala
- 2 tablespoons curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 oz can tomato paste
- 1 ½ cups whole milk
- ½ cup chicken stock (or water)
For Serving:
- Cooked rice
- Naan bread
- Fresh cilantro, for garnish
Instructions
- Make Meatballs: In a bowl, combine the ground chicken, grated onion, egg, breadcrumbs, salt, and black pepper. Mix everything thoroughly to ensure even seasoning and then shape the mixture into about 20 evenly sized meatballs.
- Cook Meatballs: Heat the olive oil in a large skillet over medium-high heat. Fry the meatballs until they are browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C). Once cooked, remove the meatballs from the skillet and set aside.
- Make Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened and translucent. Stir in the minced garlic and grated ginger, cooking briefly to release their aromas. Add turmeric, garam masala, curry powder, salt, and black pepper and stir immediately. Mix in the tomato paste, then gradually whisk in the whole milk to create a smooth sauce. Pour in the chicken stock, bring the sauce to a gentle simmer, then add the remaining butter. Continue to simmer for 5 minutes, stirring occasionally until the sauce thickens and flavors meld.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet with the sauce. Toss gently to coat the meatballs thoroughly with the sauce. Let everything simmer together for another 5 minutes to heat through and allow the meatballs to absorb some sauce flavors.
- Serve: Serve the butter chicken meatballs hot over cooked rice with warm naan bread on the side. Garnish with fresh cilantro leaves for a fresh, herbal finish.
Notes
- You can substitute ground turkey for chicken if preferred.
- If you want a richer sauce, substitute part of the milk with heavy cream.
- Breadcrumbs help bind the meatballs, but panko or gluten-free breadcrumbs can be used as alternatives.
- Adjust the spice level by increasing or reducing the curry powder and garam masala.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
