If you have ever dreamed of taking the luscious flavors of classic Indian butter chicken and turning them into bite-sized delights, you are in for a real treat with this Butter Chicken Meatballs Recipe. It brings together tender, juicy ground chicken meatballs enveloped in a rich, spiced tomato and butter sauce that bursts with vibrant aromas and warmth. Perfect for sharing or savoring solo, this dish is a fantastic way to enjoy a beloved comfort food in a fresh, fun form that’s equally at home on a casual weeknight or a special gathering.
Ingredients You’ll Need
Each ingredient in this Butter Chicken Meatballs Recipe plays a vital role in building the perfect balance of texture, flavor, and color. From the ground chicken that forms the tender base, to the fragrant spices that give the sauce its signature warmth, every item contributes to the magic in your skillet.
- 1 lb ground chicken: The lean and tender protein base for the meatballs that stays juicy when cooked.
- ¼ large yellow onion, grated: Adds moisture and subtle sweetness to the meatball mix without large chunks.
- 1 large egg: Acts as a binding agent ensuring your meatballs hold their shape perfectly.
- ½ cup breadcrumbs: Provides light structure and absorbs flavors, keeping meatballs tender.
- 1 teaspoon salt: Enhances all the savory notes in the meatballs and sauce.
- ½ teaspoon black pepper: Adds a mild heat that lifts the overall flavor.
- 2 tablespoons olive oil: For frying the meatballs until they develop a golden-brown crust.
- 4 tablespoons butter, divided: Infuses richness into the sauce with its creamy texture and flavor.
- ½ onion, diced: Foundation for the sauce’s savory depth and sweetness.
- 5 cloves garlic, minced: Gives aromatic pungency that warms every bite.
- 1 tablespoon freshly grated ginger: Adds bright, zesty heat essential to authentic taste.
- ½ teaspoon ground turmeric: Lends earthy notes and beautiful golden color.
- 1 tablespoon garam masala: A fragrant blend of spices bringing complexity and warmth.
- 2 tablespoons curry powder: Infuses characteristic curry flavor with a mix of chili, coriander, and cumin.
- 1 teaspoon salt: Balances flavors in the sauce.
- ½ teaspoon black pepper: Adds subtle heat to the sauce.
- 6 oz can tomato paste: Concentrated tomato flavor that creates a thick, tangy base.
- 1 ½ cups whole milk: Creamy element that smooths the sauce and rounds out spices.
- ½ cup chicken stock (or water): Adds moisture and deepens the sauce’s savory profile.
- Cooked rice: The perfect fluffy bed to soak up every bit of sauce and meatball goodness.
- Naan bread: Essential for scooping up sauce and making the meal feel complete.
- Fresh cilantro, for garnish: Brightens the dish with herbal freshness and a hint of citrus.
How to Make Butter Chicken Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground chicken with the grated yellow onion, egg, breadcrumbs, salt, and black pepper in a large bowl. The grated onion ensures moisture without chunks, while the egg and breadcrumbs bind everything into perfectly shaped meatballs that don’t fall apart during cooking.
Step 2: Shape and Cook the Meatballs
Form the mixture into 20 evenly-sized meatballs for consistent cooking. Heat olive oil in a large skillet over medium-high heat and carefully brown the meatballs on all sides until they’re fully cooked through. Browning adds a wonderful texture contrast and caramelized flavor that takes this recipe to the next level.
Step 3: Create the Butter Chicken Sauce
Using the same skillet (because all those flavorful bits stuck to the pan are gold), melt 2 tablespoons of butter over medium heat. Saute the diced onion until soft and translucent, then stir in garlic and freshly grated ginger for an aromatic base. Add the turmeric, garam masala, curry powder, salt, and pepper, allowing the spices to toast just briefly before mixing in the tomato paste. Next, whisk in the milk slowly to create a smooth, creamy sauce, followed by the chicken stock. Let this simmer gently, adding the remaining butter last to enrich the sauce, stirring occasionally until it thickens into a luscious coating for your meatballs.
Step 4: Simmer Meatballs in Sauce
Return your cooked meatballs to the skillet and toss them gently into the simmering butter chicken sauce. This step lets the meatballs soak up all the vibrant flavors while warming through one last time, resulting in a satisfying harmony of juicy tender meat and rich, spiced sauce.
How to Serve Butter Chicken Meatballs Recipe
Garnishes
Fresh cilantro is the classic topping for this dish, adding a crisp, herbal brightness that balances the richness of the butter chicken sauce. A squeeze of lime juice over the top can also bring an extra pop of acidity and freshness if you’re feeling adventurous.
Side Dishes
Serving these meatballs over fluffy cooked rice is a no-brainer, as rice beautifully soaks up the creamy sauce making every bite delightful. Warm naan bread is an absolute must to scoop up meatballs and sauce together, creating a hand-held eating experience that’s downright irresistible.
Creative Ways to Present
If you want to get a bit creative, try serving the meatballs skewered on toothpicks as party appetizers, making them easy to pass around and enjoy. You can also turn this recipe into a butter chicken meatball sub by stuffing them into crusty rolls with extra sauce and fresh veggies for a fusion twist.
Make Ahead and Storage
Storing Leftovers
Any leftover butter chicken meatballs should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them a perfect quick lunch or dinner option during a busy week.
Freezing
This Butter Chicken Meatballs Recipe also freezes beautifully. After cooking, let the meatballs cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They will keep well for up to 2 months without losing flavor or texture.
Reheating
To reheat, gently warm the meatballs in a saucepan over low heat, adding a splash of water or stock if the sauce has thickened too much. Avoid microwaving if possible to retain their tender texture and keep the sauce silky smooth.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey offers a similar lean texture and flavor that works well in this recipe. Just be mindful it may cook a little faster, so keep an eye on the meatballs during frying.
Is there a vegetarian alternative for this Butter Chicken Meatballs Recipe?
While traditional meatballs rely on ground meat, you could experiment with plant-based substitutes or mashed chickpeas combined with breadcrumbs and spices. The sauce itself is vegetarian-friendly, so this dish can be adapted to suit different diets.
How spicy is the dish?
This recipe strikes a nice balance: warmly spiced but not overly hot. If you prefer more heat, feel free to add a pinch of cayenne or fresh chili when adding the curry powder and garam masala.
Can I make the sauce dairy-free?
Yes! Substitute the whole milk and butter with coconut milk and a dairy-free butter alternative to maintain creaminess without dairy.
What can I do if my sauce is too thick?
If your sauce becomes too thick during simmering, simply stir in additional chicken stock or water a little at a time to reach your desired consistency without diluting flavor.
Final Thoughts
This Butter Chicken Meatballs Recipe is one of those joyous dishes that feels like a warm hug on a plate. It’s approachable enough for a weekday dinner yet impressive enough to serve to friends. I encourage you to give it a try, share it with loved ones, and watch how this flavorful, comforting meal quickly becomes a new favorite in your recipe collection.
Print
Butter Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 meatballs, serves 6-8
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Description
This Butter Chicken Meatballs recipe offers a delicious twist on classic butter chicken by transforming it into perfectly seasoned ground chicken meatballs simmered in a creamy, spiced tomato sauce. Ready in just 30 minutes, this comforting dish is served best over fluffy rice with warm naan and garnished with fresh cilantro, making it ideal for a family-friendly dinner.
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
- Make Meatballs: In a bowl, combine ground chicken, grated onion, egg, breadcrumbs, salt, and pepper. Mix thoroughly to combine all ingredients evenly, then shape the mixture into 20 uniform meatballs for even cooking.
- Cook Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and fully cooked through, reaching an internal temperature of 165°F (74°C). Once done, remove the meatballs from the skillet and set aside.
- Make Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and cook until soft and translucent. Stir in minced garlic and freshly grated ginger, followed immediately by the turmeric, garam masala, curry powder, salt, and pepper. Stir to combine, then add the tomato paste and mix well. Whisk in the whole milk until the sauce is smooth, then pour in the chicken stock and bring the mixture to a gentle simmer. Add the remaining butter and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet, gently tossing them to coat evenly with the sauce. Allow the meatballs to simmer in the sauce for an additional 5 minutes, ensuring they are heated through and infused with the sauce’s flavors.
- Serve: Serve the butter chicken meatballs hot over cooked rice with naan bread on the side. Garnish generously with fresh cilantro for a vibrant finish.
Notes
- For a richer sauce, you may substitute whole milk with heavy cream.
- Breadcrumbs can be replaced with ground oats or crushed gluten-free crackers for a gluten-free option.
- Ensure meatballs are uniform in size to guarantee even cooking.
- Leftover meatballs can be refrigerated and reheated gently on the stovetop.
- Add a pinch of chili powder or cayenne pepper if you prefer a spicier sauce.
