Description
These Butter Chicken Meatballs offer a delicious and comforting twist on classic butter chicken, featuring tender, spiced ground chicken meatballs simmered in a rich, creamy tomato sauce. Perfect for a flavorful weeknight dinner or an impressive yet simple dish to share with friends and family.
Ingredients
Scale
Meatballs
- ½ onion (grated)
- ½ cup panko breadcrumbs
- 1½ pounds ground chicken
- 1 egg
- 2 teaspoon garam masala
- 2 tablespoon cilantro (freshly chopped)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 tablespoon olive oil (for frying the meatballs)
Sauce
- ¼ cup unsalted butter
- 5 cloves garlic (minced)
- 2 teaspoon ginger (minced)
- 1 cup tomato passata (or tomato sauce)
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon cilantro (freshly chopped, for garnish)
Instructions
- Prepare the Meatball Mixture: Mix the grated onion and panko breadcrumbs in a large mixing bowl and let it sit for 2-3 minutes to soften. Add the ground chicken, egg, garam masala, chopped cilantro, salt, and pepper to the bowl. Combine all ingredients thoroughly to create an even mixture.
- Form the Meatballs: Using about 2 tablespoons of the mixture per meatball (adjust size as desired), form the meatballs by rolling them between your hands. If the mixture feels sticky, dip your hands in water periodically to make shaping easier.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches to avoid overcrowding. Cook each side for 2-3 minutes until the meatballs develop a nice golden-brown crust. Transfer cooked meatballs to a plate and set aside.
- Make the Sauce Base: In the same skillet, melt the unsalted butter over medium heat. Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant but not browned.
- Add Spices and Liquids: Stir in the tomato passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth. Mix well to combine all the flavors.
- Simmer the Sauce: Bring the sauce to a boil, then reduce the heat to low and let it simmer gently for 10 minutes until it thickens slightly. Stir occasionally to prevent sticking.
- Incorporate the Cream: Stir in the heavy cream to enrich the sauce, creating a smooth and creamy texture.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, nestling them into the sauce. Let them simmer together for 5 minutes to allow the flavors to meld and the meatballs to heat through.
- Garnish and Serve: Turn off the heat, sprinkle the remaining freshly chopped cilantro over the top, and serve the Butter Chicken Meatballs hot with your choice of sides like rice or naan.
Notes
- These Butter Chicken Meatballs are a cozy twist on a classic, juicy, spiced chicken meatballs simmered in a creamy, mildly spiced tomato gravy.
- Perfect for weeknight dinners, make-ahead meals, or impressing your butter chicken loving friends without the fuss.
- You can swap ground chicken for ground turkey or lamb if desired.
- Serve with basmati rice or warm naan bread for a complete meal.
- For a lighter option, substitute heavy cream with coconut milk or a lower-fat cream alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 3 g
- Sodium: 629 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 199 mg
