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
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
- 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.
