Butter Chicken Meatballs are a delicious twist on a classic Indian dish. Tender meatballs simmered in a creamy tomato sauce, perfect for a delicious and comforting meal.
Hello, friend! Looking for a new way to enjoy the rich flavors of butter chicken? This Butter Chicken Meatballs recipe will take your taste buds on a delicious journey. Imagine succulent meatballs infused with warm spices, swimming in a creamy tomato sauce with a hint of sweetness.
It’s a simple, one-pot meal that’s perfect for a cozy weeknight dinner or a special occasion.
So, gather your ingredients and let’s get cooking!
Utensils You Need:
Gather these tools to create this delicious meal:
- Large skillet or pot
- Large bowl
- Baking sheet (if baking meatballs)
- Parchment paper (if baking meatballs)
The Recipe
Butter Chicken Meatballs
Ingredients
For the meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ¼ teaspoon chili powder
- ¼ cup chopped cilantro
- 1 egg, beaten
- Salt and pepper to taste
For the butter chicken sauce:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ teaspoon chili powder
- 1 (14 ounce) can crushed tomatoes
- ½ cup heavy cream
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) if baking meatballs.
- In a large bowl, combine all meatball ingredients and mix well with your hands.
- Form the mixture into 1-inch meatballs.
- If baking, place the meatballs on a baking sheet lined with parchment paper and bake for 20 minutes, or until cooked through. If pan-frying, heat a skillet over medium heat and cook the meatballs until browned on all sides and cooked through.
- While the meatballs are cooking, prepare the butter chicken sauce.
- In a large skillet or pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in garam masala, turmeric, and chili powder. Cook for 30 seconds more.
- Add crushed tomatoes and heavy cream. Bring to a simmer and cook for 15 minutes, or until the sauce thickens slightly.
- Add the cooked meatballs to the sauce and cook for an additional 5 minutes until heated through.
- Garnish with chopped cilantro and serve hot with rice or naan bread.
Notes
- You can adjust the spice level of the dish by adding more or less chili powder.
- If you don’t have heavy cream, you can use coconut milk or whole milk.
- For a richer flavor, you can use ghee instead of butter.
Cook method: Baking or stovetop
Season: All seasons
Alternative Ingredients:
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Ground chicken | Ground turkey or lamb |
| Garam masala | Curry powder |
| Cilantro | Parsley |
| Heavy cream | Coconut milk or whole milk |
What to Serve with Butter Chicken Meatballs:
You can pair this delicious Butter Chicken Meatballs with the following:
- Steamed basmati rice or naan bread for soaking up the flavorful sauce.
- A side of roasted vegetables, such as cauliflower or broccoli.
- A cooling cucumber raita to balance the spices.
Frequently Asked Questions:
Can I use store-bought meatballs?
Yes, you can use store-bought meatballs for a quicker meal. Make sure they are fully cooked before adding them to the sauce.
Can I make this dish ahead of time?
Yes, you can make the meatballs and the sauce ahead of time. Store them separately in the refrigerator and reheat them before serving.
Can I make this dish in a slow cooker?
Yes, you can combine all the sauce ingredients and meatballs in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Can I use a different type of meat?
Yes, you can use ground lamb, beef, or turkey instead of chicken.
Can I freeze leftover butter chicken meatballs?
Yes, you can freeze leftover butter chicken meatballs and sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave before serving.
