I think butter chicken is my favourite Indian dish (I know.. so basic!). And my sister is obsessed with it. This version features tender chicken meatballs in a creamy, savoury butter chicken sauce. It's not very spicy at all, so it's great for those who don't love heat. You're going to love these butter chicken meatballs!
how to make butter chicken meatballs
First you will start with the meatballs. They will later be simmered in a delicious sauce, so they don't need to be elaborate - just tasty! Make them with just ground chicken, panko, and an egg, seasoned with salt and pepper.
Form them into meatballs and set them on a baking sheet covered with parchment paper. I use a rounded tablespoon-size measuring spoon to help keep them evenly sized. Bake them for 15 minutes at 450°F, until cooked through and a little bit crispy on the outside.
While the meatballs are baking, get started with the sauce. In a medium sized bowl combine the following ingredients: tomato purée, yogurt, ginger, coriander, lemon juice, garam masala, tumeric, cumin, chilli powder.
Mix these these ingredients together then set the bowl aside. (Watch out for that tumeric. It's bad for staining nails or fabrics if you get it on you.)
Heat the olive oil in a large skillet over medium heat. Cook the sliced onion until it begins to become translucent. Then add the minced garlic and cook for another minute.
Stir the prepared, mixed sauce ingredients into your skillet. Bring it just to a boil before stirring in the cream, sugar, and salt. Reduce to a simmer and continue cooking for fifteen minutes.
Stir in the meatballs and simmer for another five minutes. Now your butter chicken meatballs are ready to enjoy!
I served them with butter chicken's traditional counterpart - basmati rice. It goes wonderfully with naan bread as well. And fresh coriander makes a simple but effective garnish.
For another fantastic chicken dish, check out my grilled mango lime chicken!Print
Tender chicken meatballs in a creamy, savoury butter chicken sauce. It's not very spicy at all, so it's great for those who don't love the heat. You're going to love these!
1 pound (454 g) ground chicken
½ cup (30 g) panko
2 tablespoons olive oil
½ yellow onion, thinly sliced
2 cloves garlic, minced
1 cup (237 ml) tomato purée *
⅓ cup (82 g) full-fat, plain yogurt
1 teaspoon lemon juice
1 teaspoon ginger, freshly grated
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon cumin
½ teaspoon tumeric powder
¼ teaspoon chilli powder
¾ cup (177 ml) heavy cream
1 tablespoon sugar
1 teaspoon kosher salt
Preheat oven to 450°F. Prepare a baking sheet by lining it with parchment paper.
Mix meatball ingredients together and form into rounded tablespoon-size meatballs. Food prep gloves or some olive oil on your hands will make this easier. Bake the meatballs for 15 minutes. They should be cooked through and a bit crispy on the outside.
In a medium bowl, mix together the following ingredients and set aside: tomato purée, yogurt, ginger, ground coriander, lemon juice, garam masala, tumeric, cumin, and chilli powder.
Heat olive oil in a large skillet over medium heat. Cook onion for a few minutes until it begins to be translucent. Stir in garlic and cook for another minute.
Stir in the pre-mixed sauce ingredients. Bring it just to a boil, then stir in the cream, sugar, and salt. Reduce heat and simmer for 15 minutes.
Mix the cooked meatballs into the sauce and simmer for another 5 minutes. Taste and add salt to your preference. Serve with basmati rice and/or naan bread.
* Tomato purée (tomato passata) is not the same as tomato sauce. If you can't find it, use a blender to purée canned tomatoes.
Keywords: butter chicken meatballs