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
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
- 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
