Butter Chicken Meatballs

Name: Butter Chicken Meatballs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 tablespoons unsalted butter; ½ medium sweet onion; 1 Jalapeño; 3 cloves garlic; 2 teaspoons freshly grated ginger; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 1 8-ounce can tomato sauce; 1 6-ounce can tomato paste; 1 ½ cups chicken stock; Kosher salt and freshly ground black pepper; ⅓ cup heavy cream; 1 ½ pounds ground chicken; ½ cup panko; 1 large egg; 3 tablespoons chopped fresh cilantro leaves; 2 teaspoons yellow curry powder; Kosher salt and freshly ground black pepper

User Reviews

4.9

120 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6 servings
Course
Main Course

Butter Chicken Meatballs

Iris Warren

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Everyone's favorite butter chicken made into the most tender, most amazing meatballs! So saucy, so good. Serve with rice + naan!

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Ingredients

Servings

4 tablespoons unsalted butter
½ medium sweet onion diced
1 Jalapeño seeded and diced, optional
3 cloves garlic minced
2 teaspoons freshly grated ginger
2 teaspoons garam masala
1 teaspoon ground turmeric
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 ½ cups chicken stock
Kosher salt and freshly ground black pepper to taste
⅓ cup heavy cream

For the meatballs

1 ½ pounds ground chicken
½ cup panko
1 large egg
3 tablespoons chopped fresh cilantro leaves
2 teaspoons yellow curry powder
Kosher salt and freshly ground black pepper to taste

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Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 36-40 meatballs.
Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
Melt butter in a large skillet over medium heat. Add onion and jalapeno, if using. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
Stir in tomato sauce, tomato paste and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream and meatballs until heated through, about 2-3 minutes.
Serve immediately.