What temperature should chicken meatballs be cooked to?

Chicken meatballs should be cooked to an internal temperature of 165°F / 74°C.

Why is butter chicken called 'butter chicken'?

In the Indian language butter chicken is called 'murgh makhani.' Makhani means 'with butter' and refers to a dish cooked in a rich butter or cream sauce.

Is butter chicken spicy?

No, butter chicken contains spices but it is not spicy. The spice level is very mild so it is typically fine for those who can't handle spice.

What is the sauce in butter chicken made of?

Butter chicken sauce is tomato-based with mild, savoury spices and creamy dairy.

Butter chicken vs tikka masala vs chicken vindaloo

Butter chicken has a tomato-based sauce that is mildly spiced and creamy. Tikka masala, another tomato-based dish, contains similar ingredients to butter chicken but is spicier and has a stronger spice flavour. Vindaloo, on the other hand, is not traditionally cooked with tomatoes. Instead, it has a strong kick and a very spicy flavour that is slightly sour from the addition of vinegar.

Butter Chicken Meatballs

Name: Butter Chicken Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 pound (454 g) ground chicken; 1/2 cup (30 g) panko; 1 large egg; 1/2 tsp kosher salt; 1/8 tsp pepper; 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; basmati rice; naan bread

Butter Chicken Meatballs

4.9 from 13 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.