fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close up of butter chicken meatballs in a decorative serving dish.

Butter Chicken Meatballs

  • 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, 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!


Ingredients

Scale

Meatballs:

1 pound (454 g) ground chicken

1/2 cup (30 g) panko

1 egg

salt 

pepper

Sauce:

2 tablespoons olive oil

1/2 yellow onion, thinly sliced

2 cloves garlic, minced

1 cup (237 ml) tomato purée *

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

1 teaspoon 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.  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.


Equipment


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. 

Keywords: butter chicken meatballs