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side shot of butter chicken meatballs in a black skillet with a serving spoon inside
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4.41 from 15 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 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, butter chicken meatballs
Servings: 6
Calories: 463kcal


For the meatballs

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

Butter chicken sauce

  • ¼ cup butter unsalted
  • 5 cloves garlic minced
  • 2 tsp ginger minced
  • 1 cup tomato passata or tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1 tbsp cilantro freshly chopped


  • 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.


  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.


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