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Butter Chicken Meatballs Recipe

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4.2 from 2 reviews

These Butter Chicken Meatballs combine tender ground chicken meatballs seasoned with traditional Indian spices, baked to perfection, and simmered in a rich, creamy tomato-based butter chicken sauce. Served over rice and garnished with fresh cilantro, this dish offers a flavorful twist on classic butter chicken in an easy, family-friendly format.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 1 pound ground chicken
  • 1 large egg
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Sauce

  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 5-6 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 8 oz tomato sauce
  • 1 cup heavy cream

To Serve

  • Cooked rice
  • Freshly chopped cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 400ºF (204ºC). Line a baking sheet with foil and spray it with nonstick cooking spray to prepare for baking the meatballs.
  2. Make Meatball Mixture: In a large bowl, combine the ground chicken, egg, panko breadcrumbs, olive oil, smoked paprika, curry powder, ground cumin, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  3. Form Meatballs: Roll the mixture into 1-inch diameter balls. You should have about 16 meatballs. Place them evenly spaced on the prepared baking sheet.
  4. Bake Meatballs: Bake the meatballs in the preheated oven for approximately 25 minutes, or until they are cooked through and reach an internal temperature of 165ºF (74ºC).
  5. Prepare Sauce Base: While the meatballs bake, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until it softens and becomes translucent.
  6. Add Aromatics: Stir in the minced garlic and fresh ginger. Cook for about 30 seconds until fragrant, being careful not to let them burn.
  7. Add Spices: Sprinkle in garam masala, curry powder, ground cumin, and salt. Stir continuously for 30 seconds to toast the spices and develop their flavors.
  8. Make Tomato Sauce: Mix in the tomato paste and cook for one minute. Then add the tomato sauce and bring the mixture to a gentle simmer.
  9. Simmer Sauce with Cream: Stir in the heavy cream and let the sauce simmer gently for about 20 minutes. Do not allow the sauce to boil to maintain its smooth texture.
  10. Combine Meatballs and Sauce: Once the meatballs are cooked, add them directly into the sauce. Stir gently to coat them evenly and warm through.
  11. Serve: Serve the butter chicken meatballs hot over cooked rice and garnish with freshly chopped cilantro for a bright finish.

Notes

  • Use ground chicken for a leaner option, or substitute with ground turkey if preferred.
  • Panko breadcrumbs help keep the meatballs light and tender; regular breadcrumbs can be used but may alter texture.
  • Adjust the spice levels by varying the amount of curry powder and garam masala to suit your taste.
  • Do not let the cream sauce boil to prevent it from curdling; maintain a gentle simmer.
  • Meatballs can be prepared ahead of time and reheated in the sauce before serving.
  • This dish pairs well with basmati rice but can also be served with naan or steamed vegetables.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Indian

Find it online: https://dishiary.com/butter-chicken-meatballs-recipe/