Go Back
–+ servings
side shot of butter chicken meatballs in a black skillet with a serving spoon inside
Print Recipe Add to Collection
4.55 from 37 votes

Butter Chicken Meatballs

These Butter Chicken Meatballs are going to blow your mind! Boasting big flavor in a creamy sauce spiced to perfection, and simple meatballs made lean with ground chicken. Served as an appetizer, party snack, or a main dish, this recipe will always be a crowdpleaser.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, butter chicken meatballs
Servings: 6
Calories: 463kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the meatballs

  • ½ onion grated
  • ½ cup panko breadcrumbs
  • 1½ pounds ground chicken
  • 1 egg
  • 2 teaspoon garam masala
  • 2 tablespoon cilantro freshly chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 1 tablespoon olive oil for frying the meatballs

Butter chicken sauce

  • ¼ cup butter unsalted
  • 5 cloves garlic minced
  • 2 teaspoon 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
US Customary - Metric

Instructions

  • Mix the onion and breadcrumbs together in a large mixing bowl. Let the mixture sit for 2-3 minutes. Add the rest of the meatball ingredients, excluding the oil, to the bowl. Mix everything together well.
  • Using 2 tbsp at a time, depending how large you'd like them, form the mixture into meatballs. Dip your hands in water if you find the mixture it getting sticky.
  • Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if needed. Cook for 2-3 minutes per side until well browned. Transfer the cooked meatballs to a plate and set aside.
  • Add the butter to the skillet. Once melted, stir in the garlic and ginger, then cook for 1 minute. Add the passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth.
  • Stir everything together and bring the sauce to a boil, then reduce to a simmer. Let the sauce cook for 10 minutes, or until slightly thickens. Stir in the cream.
  • Add the meatballs back to the skillet and let them simmer in the sauce for 5 minutes to heat through. Turn off the heat, garnish with cilantro, and serve.

Video

Notes

  1. Transfer all your leftovers to an airtight container and store in the fridge for 2-3 days. You can reheat in the microwave, but make sure to cover the leftovers to avoid splatters. You'll need to reheat until the meatballs are warmed through, so the sauce will end up getting quite hot.

Nutrition

Serving: 1serving | Calories: 463kcal | Carbohydrates: 13g | Protein: 25g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 199mg | Sodium: 629mg | Potassium: 913mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1611IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg