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Butter chicken meatballs in a decorated serving bowl.

Butter Chicken Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Asha
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 15-20 meatballs 1x
  • Category: Main dish
  • Cuisine: Indian

Description

Tender chicken meatballs in a creamy and savoury butter chicken sauce. This take on the popular Indian dish is absolutely delicious! And it's not very spicy at all, so it's great for those who don't love heat.


Ingredients

Scale

Meatballs:

1 pound (454 g) ground chicken

1/2 cup (30 g) panko

1 large egg

1/2 tsp kosher salt

1/8 tsp pepper

Sauce:

2 tablespoons olive oil

1/2 yellow onion, thinly sliced

2 cloves garlic, minced

1 cup (237 ml) tomato purée (tomato passata)*

1/3 cup (82 g) full-fat, plain yogurt

1 teaspoon freshly squeezed lemon juice

1 teaspoon ginger, freshly grated

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon cumin

1/2 teaspoon tumeric powder

1/4 teaspoon chilli powder

3/4 cup (177 ml) heavy cream

1 tablespoon sugar

1 teaspoon kosher salt

Serve with:

basmati rice

naan bread


Instructions

Preheat oven to 450°F / 230°C.  Prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl, mix meatball ingredients together. Form into rounded tablespoon-size meatballs and place on the prepared tray. Food prep gloves or some olive oil on your hands will make forming the meatballs easier.

Bake the meatballs for 15 minutes. They should be cooked through (with an internal temperature of 165°F / 74°C) and a bit crispy on the outside.

In a medium mixing bowl, mix together the tomato purée, yogurt, ginger, ground coriander, lemon juice, garam masala, tumeric, cumin, and chilli powder. Set this sauce mixture aside for now.

Heat olive oil in a large skillet over medium heat. Cook onion for a few minutes until it starts to become translucent. Stir in garlic and cook for 1 minute.

Stir in the sauce mixture. Bring it just to a boil, then stir in the cream, sugar and salt. Reduce the heat and simmer for 15 minutes.

Mix the cooked meatballs into the sauce and simmer for another 5 minutes. Taste test and add salt to your preference. Serve immediately.



Notes

* Tomato purée (tomato passata) is not the same as tomato sauce. If you can't find it, use a blender to purée canned tomatoes. 

Nutrition

  • Serving Size:
  • Calories: 323
  • Sugar: 6.8 g
  • Sodium: 526.7 mg
  • Fat: 19.3 g
  • Carbohydrates: 15.9 g
  • Protein: 21.6 g
  • Cholesterol: 121.6 mg
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