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Butter Chicken Meatballs
5 from 18 votes

Butter Chicken Meatballs

These Butter Chicken Meatballs combine ground chicken with aromatic spices and are baked until lightly crisp. They are then simmered gently in a savory sauce made with coconut milk, tomato paste, yogurt, and a blend of spices. The result is tender meatballs with a rich, creamy curry sauce that balances mild heat and warm flavor notes.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 584 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Meatballs
  • 1 pound ground chicken ground turkey or ground pork may be substituted
  • 1 egg large
  • ½ cup panko breadcrumbs
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
Sauce
  • 2 tablespoons olive oil
  • 1 onion finely diced, small yellow or white
  • 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 black pepper plus more to taste, freshly ground
  • pinch cayenne pepper optional and to taste
  • coconut milk I prefer full-fat but low-fat is okay, 15-ounce can
  • 1 cup water
  • 6 ounces tomato paste
  • ½ cup yogurt plain, Greek
  • 2 tablespoons butter unsalted
  • ¼ cup cilantro finely minced (fresh basil may be substituted), or as desired for garnishing, fresh

Instructions

Meatballs
    Cup of Yum
  1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
  2. 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.
  3. Using a 1 to 2-tablespoon medium cookie scoop, form approximately 16 to 18 meatballs, or as desired.
  4. 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
  1. 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.
  2. Add the garlic and cook for 1 minute; stir nearly constantly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
  • Reheat gently in the microwave to avoid drying the meatballs or curdling the sauce.
  • Storing meatballs and sauce separately helps maintain sauce consistency when refrigerated.
  • Use panko breadcrumbs for best texture, but regular breadcrumbs or crushed crackers will also work.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 584

% 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.