If you are on the hunt for a comforting dish that’s bursting with flavor and remarkably easy to make, this Butter Chicken Meatballs Recipe is your new best friend. Combining juicy, tender chicken meatballs with a luxuriously spiced and creamy tomato sauce, every bite delivers that signature Indian-inspired richness with a home-cooked twist. It’s an absolute crowd-pleaser, perfect for busy weeknights or casual dinner parties when you want to impress without the fuss.
Ingredients You’ll Need
The beauty of this Butter Chicken Meatballs Recipe lies in its straightforward ingredients, each carefully chosen to build layers of flavor and texture. From aromatic spices to tender meatballs and creamy sauce, these essentials come together to create a dish that feels both exotic and familiar.
- 1 lb ground chicken: A lean and tender base that absorbs spices beautifully and keeps the meatballs moist.
- ¼ large yellow onion, grated: Adds subtle sweetness and moisture to the meatballs for a juicy bite.
- 1 large egg: Acts as a binder to hold the meatballs together perfectly during cooking.
- ½ cup breadcrumbs: Provide structure and a light fluffiness inside each meatball.
- 1 teaspoon salt: Enhances all the flavors, making each bite resonate.
- ½ teaspoon black pepper: Adds a gentle heat and depth without overpowering.
- 2 tablespoons olive oil, for frying: For a golden sear on the meatballs that seals in juices.
- 4 tablespoons butter, divided: The star of the sauce, infusing richness and smoothness.
- ½ onion, diced: Builds the flavor foundation of the sauce when softened.
- 5 cloves garlic, minced: Adds a fragrant punch that melds beautifully with the spices.
- 1 tablespoon freshly grated ginger: Introduces a warm, zesty kick to brighten the sauce.
- ½ teaspoon ground turmeric: Brings earthy tones and vibrant golden color.
- 1 tablespoon garam masala: The aromatic Indian spice blend that makes this sauce unmistakably delicious.
- 2 tablespoons curry powder: Enhances complexity with a mellow heat and subtle fruity notes.
- 1 teaspoon salt: Balanced seasoning for the sauce.
- ½ teaspoon black pepper: Adds subtle warmth to the sauce’s flavor profile.
- 6 oz can tomato paste: Concentrated tomato flavor providing body and tang.
- 1 ½ cups whole milk: Creates the creamy, luscious texture traditional to butter chicken.
- ½ cup chicken stock (or water): Thins the sauce slightly and adds depth.
- Cooked rice: A classic and simple base to soak up all the saucy goodness.
- Naan bread: Perfect for scooping up meatballs and sauce with every bite.
- Fresh cilantro, for garnish: Adds a fresh, herbal note to brighten the dish.
How to Make Butter Chicken Meatballs Recipe
Step 1: Prepare and Shape the Meatballs
Start by combining the ground chicken, grated onion, egg, breadcrumbs, salt, and pepper in a large bowl. Mixing well ensures every meatball has the perfect balance of flavor and moisture. Then shape the mixture into about 20 evenly sized meatballs; this allows for consistent cooking and bite-sized perfection.
Step 2: Brown the Meatballs
Heat olive oil in a skillet over medium-high heat and carefully fry the meatballs until they develop a golden crust on all sides and are cooked through. This step locks in the juices, giving each meatball a satisfying texture that contrasts beautifully with the creamy sauce.
Step 3: Craft the Butter Chicken Sauce
Using the same skillet, melt 2 tablespoons of butter and sauté the diced onion until soft and translucent. Stir in garlic and freshly grated ginger to release their aromatic magic. Then add turmeric, garam masala, curry powder, salt, and black pepper, letting the spices toast briefly to awaken their flavors. Immediately mix in the tomato paste and whisk in the milk until smooth. Pour the chicken stock, bring everything to a simmer, and finish by adding the remaining butter. Let the sauce cook gently for 5 minutes until thickened and glossy.
Step 4: Combine Meatballs and Sauce
Gently add the browned meatballs back to the pan, tossing them in the rich butter chicken sauce so each one gets fully coated. Let them simmer together for another 5 minutes, allowing the meatballs to absorb some of the sauce’s warmth and depth. This final soak makes each bite wonderfully flavorful.
Step 5: Serve and Enjoy
Transfer your meatballs with sauce over steamed cooked rice and set alongside warm naan bread. This classic pairing ensures you can savor every last drop of the luscious butter chicken sauce with each mouthful.
How to Serve Butter Chicken Meatballs Recipe
Garnishes
Fresh cilantro is the ideal garnish here. Its vibrant, herbaceous notes cut through the richness of the sauce and add an inviting pop of green color that makes the dish feel bright and fresh.
Side Dishes
Simple sides like basmati rice or fragrant jasmine rice create the perfect canvas to catch the flavorful sauce. Naan bread also shines as it offers a soft, pillowy texture that’s perfect for scooping and savoring the meatballs and sauce together.
Creative Ways to Present
For a fun twist, serve the meatballs on skewers or alongside a cooling cucumber raita. You can also pair them with roasted vegetables to add more texture and colors, making your Butter Chicken Meatballs Recipe an elegant centerpiece for any meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making next-day leftovers a real treat.
Freezing
You can freeze cooked meatballs and butter chicken sauce separately in freezer-safe containers or bags for up to 3 months. When ready to enjoy, thaw them overnight in the fridge before reheating thoroughly.
Reheating
Reheat gently in a saucepan over low-medium heat, stirring occasionally to prevent sticking and ensure the sauce remains silky smooth. Avoid microwaving directly as it can make the sauce separate or the meatballs dry out.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute if you want a slightly different flavor, and it works wonderfully with the spices and sauce in this Butter Chicken Meatballs Recipe.
Is it possible to make this recipe vegetarian?
Yes, you can swap the meatballs for paneer or chickpea-based balls and use vegetable broth instead of chicken stock. The sauce remains just as rich and flavorful.
What spice level does this recipe have?
This Butter Chicken Meatballs Recipe is mildly spiced, making it accessible for those who prefer gentle warmth. You can always add a pinch of chili powder or fresh chopped chilies if you like it hotter.
Can I use cream instead of milk?
Yes, using cream will create an even richer and creamier sauce but also makes the dish heavier. Whole milk strikes a nice balance for a smooth, luscious sauce without being too rich.
How do I know when the meatballs are cooked?
The internal temperature of the meatballs should reach 165°F (74°C). They should be firm to the touch, and there should be no pink inside once cooked through.
Final Thoughts
This Butter Chicken Meatballs Recipe is a shining example of comfort food that’s both simple to put together and incredibly satisfying. Whether you’re feeding family or guests, this dish brings warmth, spice, and a touch of indulgence to the table. Trust me, once you try it, it’ll quickly become one of your favorite weeknight dinners to make again and again!
Print
Butter Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 meatballs (serves 20)
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Description
This Butter Chicken Meatballs recipe offers a delicious twist on classic butter chicken by combining tender ground chicken meatballs with a rich, spiced tomato and cream sauce. Perfectly browned meatballs are simmered in a creamy curry sauce, creating a comforting and flavorful dish that pairs beautifully with rice and naan bread for an authentic Indian-inspired meal.
Ingredients
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
- Prepare Meatballs: In a large bowl, combine the ground chicken, grated onion, egg, breadcrumbs, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated. Shape the mixture into 20 evenly sized meatballs.
- Cook Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs carefully and cook them until they are browned on all sides and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked through. Remove from skillet and set aside.
- Make the 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 minced garlic and grated ginger, cooking until fragrant. Add ground turmeric, garam masala, curry powder, salt, and black pepper, stirring to combine. Quickly add the tomato paste and stir. Whisk in the whole milk until the sauce is smooth. Pour in chicken stock and bring the mixture to a simmer. Add the remaining 2 tablespoons of butter and continue simmering for 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet with the sauce. Toss gently to coat the meatballs evenly and simmer for an additional 5 minutes to heat everything through and blend the flavors.
- Serve: Plate the meatballs and sauce over cooked rice, accompanied by warm naan bread. Garnish with fresh cilantro leaves for a bright, fresh finish.
Notes
- Ground chicken can be substituted with ground turkey or beef if preferred.
- For a richer sauce, substitute whole milk with heavy cream or coconut milk.
- Adjust the spice levels by increasing or decreasing the amount of garam masala and curry powder.
- Meatballs can be baked at 400°F (204°C) for 15-20 minutes as a healthier alternative to frying.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
