Butter Chicken Meatballs
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
584 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken Meatballs
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🧈🍗😍 If you're an Indian butter chicken fan, you'll love these ground chicken meatballs which offer a unique twist on a beloved dish! Packed with an array of flavorful Indian spices, these EASY meatballs are first baked and then simmered in a rich sauce made with coconut milk, butter, and Greek yogurt!
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Ingredients
Meatballs
- 1 pound ground chicken ground turkey or ground pork may be substituted
- 1 large egg
- ½ cup panko breadcrumbs
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground pepper or to taste
Sauce
- 2 tablespoons olive oil
- 1 small yellow or white onion finely diced
- 2 cloves garlic finely minced
- 1 tablespoon garam masala or to taste
- 2 to 3 teaspoons curry powder or to taste
- ½ to 1 teaspoon Turmeric
- ½ teaspoon salt plus more to taste if desired
- ½ teaspoon freshly ground black pepper plus more to taste
- pinch cayenne pepper optional and to taste
- one 15-ounce can coconut milk I prefer full-fat but low-fat is okay
- 1 cup water
- 6 ounces tomato paste
- ½ cup plain greek yogurt
- 2 tablespoons unsalted butter
- ¼ cup fresh cilantro finely minced (fresh basil may be substituted), or as desired for garnishing
Instructions
Meatballs
- Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
- To a large bowl, add the ground chicken, egg, panko breadcrumbs (I strongly suggest panko for their texture, but if all. you have is regular breadcrumbs they will work in a pinch, or crushed saltine crackers will also work), salt, pepper, and using clean hands or a rubber spatula, mix gently until the mixture is uniformly combined. Tip - Do not overmix or the meatballs will be tougher.
- Using a 1 to 2-tablespoon medium cookie scoop, form approximately 16 to 18 meatballs, or as desired.
- Place the meatballs evenly spaced on the prepared baking sheet and bake for about 20 minutes, or until lightly crisped on the outside. Tip - If desired and have one, you can also make them in an air fryer. Use my Air Fryer Meatballs (minus the firecrakcer sauce) as a guideline for how to airfry meatballs. While the meatballs are baking, move on to making the sauce. Tip - Make sure to set a timer so you don't forget about them while you're making the sauce.
Butter Chicken Sauce
- To a large high-sided skillet, add the olive oil, onion, and saute over medium-high heat for about 5 minutes; stir frequently to ensure even cooking.
- Add the garlic and cook for 1 minute; stir nearly constantly.
- Add the garam masala (yes, it's 1 tablespoon not 1 teaspoon; it's not spicy and 1 tbsp is recommended for flavor, but of course reduce to taste if desired), curry powder (use mild or hot, and as desired), turmeric, salt, pepper, optional cayenne, coconut milk, water, tomato paste, and whisk to combine.
- Bring the sauce mixture to a boil, and then reduce the heat to low or medium-low, and allow the sauce to gently simmer for about 20 minutes. Tips - Do not rush the simmer time of the sauce because the simmering process helps the flavors of the spices develop and marry, it reduces the overall volume of sauce and concentrates it and the flavors, and most importantly cooks off the raw tomato paste flavor. If you want a greater volume of sauce, add 1 1/2 cans of coconut milk and/or a bit more water.
- Add the Greek yogurt, butter, and whisk constantly until the butter has melted. Tip - I use a 6 ounce container of 0% fat Fage brand Greek yogurt that I pick up at Trader Joe’s because for this recipe, I really cannot tell the difference between the 0% vs. full fat Fage Greek yogurt. Just make sure it’s a thick Greek yogurt and not regular yogurt or flavored/sweetened yogurt.
- Taste the sauce and check for seasoning balance. At this time, if desired, add more garam masala, curry powder, cayenne powder for heat, and don't be afraid to add more salt. Tips - If it tastes at all boring or a little flat, it likely needs more salt so add it. If you want a greater volume of sauce (or the sauce is too thick) and already didn't add additional coconut milk and/or water in step 8 before simmering (or you think it needs more liquid), you can add it now, as desired.
- After the sauce flavor and volume is to your liking, add the baked meatballs to it, stir to combine and coat evenly, garnish as desired, and serve immediately over rice, naan, or as desired.
Equipments used:
Notes
- Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave. Note that it may appear that the sauce "disappears" as the leftovers sit in the fridge but the sauce is simply being absorbed by the meatballs. To avoid this, you can store the meatballs and sauce separately, although I don't bother.
Nutrition Information
Show Details
Serving
1serving
Calories
584kcal
(29%)
Carbohydrates
24g
(8%)
Protein
31g
(62%)
Fat
43g
(66%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
17g
Cholesterol
149mg
(50%)
Sodium
968mg
(40%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 584kcal | 29% |
| Carbohydrates | 24g | 8% |
| Protein | 31g | 62% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 149mg | 50% |
| Sodium | 968mg | 40% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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