Butter Chicken Meatballs became one of those recipes I wanted to try after making Butter Chicken for dinner one evening. I already loved the creamy tomato sauce and warm spices, but I wanted to use those same flavors in a slightly different way. So, instead of using pieces of chicken, I seasoned ground chicken, rolled it into meatballs, and simmered them in a buttery tomato cream sauce. Once everything came together, the meatballs soaked up plenty of sauce while still staying tender and juicy.
These Butter Chicken Meatballs combine seasoned chicken meatballs with a creamy sauce made with tomatoes, butter, garlic, ginger, and warm spices. Better yet, the recipe comes together in one skillet after you prepare the meatballs, making it manageable even on a busy weeknight. Serve them over basmati rice or alongside warm naan, and you have a filling dinner without much extra work. If you enjoy recipes like Chicken Tikka Naan, Chicken Jalfrezi, or Mulligatawny Soup, this is another easy way to bring similar flavors to your dinner table.
Why You Will Love These Butter Chicken Meatballs
What I love most about this recipe is how much flavor the meatballs pick up from the sauce. First, they get plenty of seasoning from garlic, ginger, garam masala, and cumin. Then, as they simmer in the butter chicken sauce, they absorb even more flavor while staying tender inside.
Another reason I like this recipe is that you can prepare parts of it ahead of time. For example, you can shape the meatballs earlier in the day and keep them refrigerated until you’re ready to cook. As a result, dinner comes together much faster later.
In addition, you can easily adjust the spice level. While a little chili powder adds gentle heat, you can add more for a spicier sauce or leave it out if you’re serving someone who prefers milder food.
Finally, these meatballs are surprisingly versatile. Although I usually serve them with rice or naan, you can also pair them with roasted vegetables or a fresh salad for a lighter meal.
What You Will Need
You’ll need a large mixing bowl to combine the meatball ingredients. Additionally, a large skillet with deep sides works best because you’ll use the same pan to brown the meatballs and prepare the sauce.
A small cookie scoop can help make evenly sized meatballs, although a regular spoon works just as well. Finally, you’ll need a wooden spoon or spatula for stirring the sauce as it simmers.
Ingredients Needed
For the Chicken Meatballs
- 1½ pounds ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil, for cooking
For the Butter Chicken Sauce
- 3 tablespoons butter
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon chili powder, optional
- 1 tablespoon tomato paste
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- ½ cup chicken broth
- ½ teaspoon salt, or to taste
- 1 teaspoon sugar, optional
- Fresh cilantro, for serving
How to Make Butter Chicken Meatballs
First, add the ground chicken, breadcrumbs, egg, garlic, ginger, garam masala, cumin, coriander, paprika, salt, black pepper, and cilantro to a large bowl.
Next, gently mix the ingredients until everything comes together. However, avoid mixing for too long because overworking the chicken can make the meatballs firm rather than tender.
Once combined, scoop out small portions and roll them into evenly sized meatballs. You should end up with approximately 18 to 20, depending on how large you make them.
Meanwhile, heat the olive oil in a large skillet over medium heat. Once the pan becomes hot, add the meatballs in a single layer.
Cook them for about 6 to 8 minutes, turning occasionally so they brown on several sides. At this stage, they don’t need to cook completely because they’ll finish cooking in the sauce.
Afterward, transfer the browned meatballs to a clean plate and set them aside.
Making the Meatballs
Next, reduce the heat to medium and melt the butter in the same skillet. Add the onion and cook for about 4 to 5 minutes until it softens.
Then, add the garlic and ginger. Stir for about 30 seconds before adding the garam masala, cumin, coriander, turmeric, paprika, and chili powder.
Continue stirring the spices for another 30 seconds. By briefly cooking them in the butter, you’ll bring out more of their flavor before adding the liquid ingredients.
Next, stir in the tomato paste and cook it for about a minute. Then, pour in the tomato sauce and chicken broth, stirring well to combine everything.
Bring the sauce to a gentle simmer and cook for about 5 minutes. After that, stir in the heavy cream until the sauce becomes smooth and evenly combined.
Return the meatballs to the skillet and spoon some of the sauce over them. Then, reduce the heat to medium-low, cover, and simmer for another 10 to 12 minutes, or until the meatballs reach an internal temperature of 165°F.
Finally, taste the sauce and adjust the salt as needed. If the tomatoes taste particularly acidic, stir in the optional sugar to balance them.
Finish with fresh cilantro and serve the meatballs warm with plenty of sauce.
Tips for the Best Butter Chicken Meatballs
For starters, avoid packing the meatballs too tightly when shaping them. Instead, gently roll the mixture between your hands so the finished meatballs remain tender.
Additionally, try to make the meatballs roughly the same size. This way, they’ll cook at approximately the same rate, and you won’t end up with smaller ones drying out while larger ones finish cooking.
When preparing the sauce, give the spices a few seconds to cook in the butter before adding the tomato sauce. As a result, their flavors become more noticeable throughout the finished dish.
Finally, add the cream after the tomato mixture has simmered. Once you add it, keep the sauce at a gentle simmer rather than a rapid boil so it stays smooth.
What to Serve With Butter Chicken Meatballs
Basmati rice is one of my favorite choices because it absorbs plenty of the creamy sauce. However, warm naan works just as well, especially when you want something for scooping up every bit of sauce from the plate.
For a larger meal, you could also serve these meatballs alongside Aloo Matar or crispy Spinach Pakoras Alternatively, add a fresh salad on the side to balance the rich sauce.
If you’re planning an Indian-inspired dinner and want a few different dishes on the table, Chicken Tikka Naan and Minestrone Soup also work well alongside this recipe.
Can I Bake the Chicken Meatballs?
Yes. If you’d rather not brown the meatballs on the stovetop, preheat the oven to 400°F and arrange them on a lined baking sheet.
Then, bake them for about 15 minutes, or until they’re nearly cooked through. Meanwhile, prepare the butter chicken sauce in a skillet. Once the sauce is ready, add the baked meatballs and let them simmer for a few minutes so they can absorb some of the flavor.
How to Store and Reheat
First, allow the Butter Chicken Meatballs and sauce to cool. Then, transfer everything to an airtight container and refrigerate for up to 3 days.
When you’re ready to reheat them, place the meatballs and sauce in a covered skillet over medium-low heat. Since the sauce may thicken in the refrigerator, add a small splash of chicken broth or cream as needed.
Alternatively, you can reheat individual portions in the microwave. However, heat them in short intervals and stir the sauce between each one so everything warms evenly.
Butter Chicken Meatballs
Description
These Butter Chicken Meatballs combine seasoned chicken meatballs with a creamy sauce made with tomatoes, butter, garlic, ginger, and warm spices. Better yet, the recipe comes together in one skillet after you prepare the meatballs, making it manageable even on a busy weeknight. Serve them over basmati rice or alongside warm naan, and you have a filling dinner without much extra work.
Ingredients
Butter Sauce
Instructions
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First, add the ground chicken, breadcrumbs, egg, garlic, ginger, garam masala, cumin, coriander, paprika, salt, black pepper, and cilantro to a large bowl.
-
Next, gently mix the ingredients until everything comes together. However, avoid mixing for too long because overworking the chicken can make the meatballs firm rather than tender.
-
Once combined, scoop out small portions and roll them into evenly sized meatballs. You should end up with approximately 18 to 20, depending on how large you make them.
-
Meanwhile, heat the olive oil in a large skillet over medium heat. Once the pan becomes hot, add the meatballs in a single layer.
-
Cook them for about 6 to 8 minutes, turning occasionally so they brown on several sides. At this stage, they don't need to cook completely because they'll finish cooking in the sauce.
-
Afterward, transfer the browned meatballs to a clean plate and set them aside.
-
Next, reduce the heat to medium and melt the butter in the same skillet. Add the onion and cook for about 4 to 5 minutes until it softens.
-
Then, add the garlic and ginger. Stir for about 30 seconds before adding the garam masala, cumin, coriander, turmeric, paprika, and chili powder.
-
Continue stirring the spices for another 30 seconds. By briefly cooking them in the butter, you'll bring out more of their flavor before adding the liquid ingredients.
-
Next, stir in the tomato paste and cook it for about a minute. Then, pour in the tomato sauce and chicken broth, stirring well to combine everything.
-
Bring the sauce to a gentle simmer and cook for about 5 minutes. After that, stir in the heavy cream until the sauce becomes smooth and evenly combined.
-
Return the meatballs to the skillet and spoon some of the sauce over them. Then, reduce the heat to medium-low, cover, and simmer for another 10 to 12 minutes, or until the meatballs reach an internal temperature of 165°F.
-
Finally, taste the sauce and adjust the salt as needed. If the tomatoes taste particularly acidic, stir in the optional sugar to balance them.
-
Finish with fresh cilantro and serve the meatballs warm with plenty of sauce.
