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
Scale
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.
