Butter Chicken Meatballs Recipe
“`html
If you’re craving a dish that brings together the comforting warmth of Indian spices with tender, juicy bites, then this Butter Chicken Meatballs Recipe is exactly what you need. These meatballs are bursting with flavor, enrobed in a rich, creamy butter sauce that’s both aromatic and irresistibly smooth. Perfectly spiced but never overpowering, this recipe transforms simple ground chicken into a memorable meal that’s fantastic for weeknights or special gatherings. Trust me, once you try these butter chicken meatballs, they’ll become a go-to favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Butter Chicken Meatballs Recipe lies in its straightforward, essential ingredients that work harmoniously to deliver incredible texture, flavor, and color. Each component is selected to build layers of taste and richness, adding depth without complexity.
- 1 lb ground chicken: The tender base for our meatballs, light yet flavorful when seasoned well.
- ¼ large yellow onion, grated: Adds moisture and subtle sweetness to the meatballs.
- 1 large egg: Acts as a binder to keep the meatballs perfectly together.
- ½ cup breadcrumbs: Helps with texture, making the meatballs tender and not dense.
- 1 teaspoon salt: Essential for enhancing all the flavors in the meatballs and sauce.
- ½ teaspoon black pepper: Provides a gentle heat without overpowering the other spices.
- 2 tablespoons olive oil: Used for frying the meatballs to a golden brown crust.
- 4 tablespoons butter, divided: The heart of the sauce, lending richness and a silky finish.
- ½ onion, diced: Builds a savory base for the sauce with sweet undertones when cooked.
- 5 cloves garlic, minced: Brings fragrant warmth and depth to the sauce.
- 1 tablespoon freshly grated ginger: Adds a bright, zesty kick that lifts the sauce.
- ½ teaspoon ground turmeric: Provides earthy notes and a beautiful golden color.
- 1 tablespoon garam masala: A blend of warming spices that define the character of this dish.
- 2 tablespoons curry powder: Boosts the sauce with a complex and aromatic flavor profile.
- 1 teaspoon salt: Balances the sauce and brings out all the spice nuances.
- ½ teaspoon black pepper: Adds mild heat to complement the curry spices.
- 6 oz can tomato paste: Gives the sauce its rich tomato body and depth of flavor.
- 1 ½ cups whole milk: Creates the creamy texture that makes butter chicken sauce so luscious.
- ½ cup chicken stock (or water): Adds moisture and helps develop the sauce’s consistency.
- Cooked rice: The perfect neutral base to soak up every bit of sauce.
- Naan bread: A traditional and delicious side to scoop up the meatballs and sauce.
- Fresh cilantro, for garnish: Adds a fresh, herbal brightness that balances the richness.
How to Make Butter Chicken Meatballs Recipe
Step 1: Make the Meatball Mixture
Start by combining the ground chicken, grated yellow onion, egg, breadcrumbs, salt, and black pepper in a bowl. Mix everything thoroughly until well combined—it’s important that the spices and onion are evenly distributed so every meatball is full of flavor. Once mixed, shape the mixture into about 20 evenly sized meatballs for consistent cooking.
Step 2: Cook the Meatballs
Heat the olive oil in a large skillet over medium-high heat. Carefully add the meatballs, cooking them in batches if needed to avoid overcrowding. Brown the meatballs on all sides, which locks in the juices and adds a fantastic texture. Cook until they reach an internal temperature of 165°F (74°C) and are cooked through, then set them aside on a plate.
Step 3: Prepare the Sauce
Using the same skillet, melt 2 tablespoons of butter over medium heat and add the diced onion. Let it cook gently until softened and translucent—that sweet onion flavor is the foundation of our sauce. Next, stir in the minced garlic and fresh ginger, cooking just until fragrant. Add turmeric, garam masala, curry powder, salt, and pepper, stirring quickly so the spices toast slightly without burning. Immediately mix in the tomato paste, then whisk in the whole milk to create a smooth, creamy base. Pour in the chicken stock and bring everything to a gentle simmer. Stir in the remaining butter and let the sauce thicken for about 5 minutes, stirring occasionally to keep it silky.
Step 4: Simmer Meatballs in Sauce
Return the browned meatballs to the skillet with the sauce. Toss gently to coat each meatball completely in that luscious butter chicken sauce. Simmer for an additional 5 minutes so the flavors meld and the meatballs become extra tender and juicy, soaking up all that sauce goodness.
How to Serve Butter Chicken Meatballs Recipe
Garnishes
Fresh cilantro is the ultimate finishing touch for this dish. Adding a handful of chopped cilantro on top introduces a bright, citrusy contrast that cuts through the richness of the sauce, leaving you with a perfectly balanced bite every time. You can also sprinkle a little extra garam masala or a drizzle of melted butter for extra indulgence.
Side Dishes
Serving these butter chicken meatballs with steamed rice is a classic choice because it soaks up every spoonful of sauce beautifully. For an even more authentic feel, warm some naan bread on the side—its soft texture is perfect for scooping and dipping. If you want a fresh element, a simple cucumber raita or a crunchy salad with lemony dressing will provide a refreshing counterpoint.
Creative Ways to Present
For a fun twist, try putting the butter chicken meatballs on skewers or serving them as sliders in mini naan buns for a party appetizer. You can also serve them over creamy mashed potatoes or cauliflower rice for something a little different but equally delicious. Whatever you choose, the rich sauce will elevate any presentation and impress your guests!
Make Ahead and Storage
Storing Leftovers
Butter chicken meatballs keep well in an airtight container in the refrigerator for up to 3 days. The sauce helps preserve moisture, so the meatballs stay tender. Store them with the sauce to maintain that incredible flavor and avoid drying out.
Freezing
If you want to keep this Butter Chicken Meatballs Recipe on hand for later, freeze the meatballs and sauce separately for best results. Place the meatballs on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. The sauce can be frozen in a sealed container. Both will keep well for up to 2 months.
Reheating
When it’s time to enjoy your stored butter chicken meatballs, gently reheat them in a saucepan over low heat. If frozen, thaw overnight in the refrigerator before warming. Stir occasionally to prevent sticking and add a splash of water or stock if the sauce thickens too much. Reheated properly, they’re just as delicious as fresh.
FAQs
Can I use a different type of ground meat?
Absolutely! While ground chicken keeps these meatballs light, ground turkey, lamb, or beef can be used too. Just adjust cooking times accordingly since fattier meats might need less time to stay juicy.
Is this recipe spicy?
This Butter Chicken Meatballs Recipe is mildly spiced—rich in aromatic flavors without overwhelming heat. You can always add a pinch of cayenne or chili powder in the sauce if you prefer a spicier kick.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a plant-based alternative and use coconut milk instead of whole milk. This will give the butter chicken sauce a lovely creamy texture while keeping it dairy-free and just as flavorful.
How can I make the meatballs more tender?
Incorporating grated onion and breadcrumbs helps keep meatballs moist and tender. Also, don’t overwork the meat mixture as that can make meatballs dense. Lastly, simmering them gently in the sauce locks in juices and adds softness.
What can I serve with leftover butter chicken meatballs?
Leftovers are fantastic tossed into wraps, served over salad greens, or added to a grain bowl with roasted veggies. They’re versatile and make great quick meals!
Final Thoughts
If you’re looking for a delightful way to spice up your dinner routine, this Butter Chicken Meatballs Recipe is a winner all around. It’s approachable, incredibly flavorful, and perfect for sharing with loved ones. Once you make these buttery, tender meatballs simmered in a rich sauce, you’ll wonder how you ever lived without them. So grab your ingredients and get cooking — your taste buds will thank you endlessly!
“`
Print
Butter Chicken Meatballs Recipe
- Total Time: 30 minutes
- Yield: 20 meatballs, serves about 6–8 1x
- Diet: Halal
Description
These Butter Chicken Meatballs are a delicious twist on the classic Indian butter chicken, featuring tender ground chicken meatballs simmered in a rich, creamy spiced tomato sauce. Ready in just 30 minutes, this comforting dish pairs perfectly with rice and naan bread for a satisfying 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
- 1½ 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 well until evenly combined, then shape the mixture into 20 evenly sized meatballs.
- Cook Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C). Once done, remove from skillet and set aside.
- Make Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and cook until softened and translucent. Stir in minced garlic and grated ginger, allowing the flavors to bloom. Sprinkle in ground turmeric, garam masala, curry powder, salt, and black pepper, stirring quickly to combine. Add tomato paste and stir immediately to incorporate, then gradually whisk in whole milk until the sauce is smooth. Pour in chicken stock and bring the mixture to a gentle simmer. Add remaining butter and allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet, tossing gently to coat them in the sauce. Let everything simmer together for an additional 5 minutes to allow flavors to meld and ensure the meatballs are heated through.
- Serve: Serve the butter chicken meatballs hot over cooked rice, accompanied by warm naan bread. Garnish with fresh cilantro for a bright, herbal finish.
Notes
- Ensure the meatballs reach an internal temperature of 165°F (74°C) to guarantee they are fully cooked.
- For a richer sauce, you can substitute half of the milk with heavy cream.
- Breadcrumbs help bind the meatballs but can be swapped with gluten-free options if needed.
- Adjust spice levels by modifying the amount of curry powder and garam masala according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
