Butter Chicken Meatballs
User Reviews
4.6
Butter Chicken Meatballs
Description
Butter Chicken Meatballs are made by mixing ground chicken with grated onion, panko breadcrumbs, egg, fresh cilantro, and garam masala, then shaping and pan-frying until browned. The meatballs are removed while a sauce is prepared in the same pan with butter, garlic, ginger, tomato passata and paste, and aromatic spices including smoked paprika, turmeric, cumin, and coriander. Chicken broth dilutes the sauce before it simmers and thickens. Heavy cream is stirred in at the end, adding richness and mellowing the spices. The meatballs return to the sauce to absorb the flavors. This dish balances hearty meatballs with a creamy, aromatic sauce typical of butter chicken flavors. It can be served as a warm dinner over rice or with flatbreads.
The sauce’s smooth texture and gentle simmer help meld the spices without overwhelming the chicken’s mild taste. The fresh cilantro offers a bright finish. The frying step adds a slight crust to the meatballs, contrasting with the sauce’s creaminess. Cooling leftovers should be stored airtight for 2-3 days and reheated covered to maintain moisture and avoid splatters.
Ingredients
For the meatballs
- ½ onion grated
- ½ cup panko breadcrumbs
- 1½ pounds ground chicken
- 1 egg
- 2 teaspoon garam masala
- 2 tablespoon cilantro freshly chopped
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 tablespoon olive oil for frying the meatballs
Butter chicken sauce
- ¼ cup butter unsalted
- 5 cloves garlic minced
- 2 teaspoon ginger minced
- 1 cup tomato passata or tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 tablespoon smoked paprika
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1 teaspoon Coriander ground
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 1 tablespoon cilantro freshly chopped
Instructions
- Mix the onion and breadcrumbs together in a large mixing bowl. Let the mixture sit for 2-3 minutes. Add the rest of the meatball ingredients, excluding the oil, to the bowl. Mix everything together well.
- Using 2 tbsp at a time, depending how large you'd like them, form the mixture into meatballs. Dip your hands in water if you find the mixture it getting sticky.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if needed. Cook for 2-3 minutes per side until well browned. Transfer the cooked meatballs to a plate and set aside.
- Add the butter to the skillet. Once melted, stir in the garlic and ginger, then cook for 1 minute. Add the passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth.
- Stir everything together and bring the sauce to a boil, then reduce to a simmer. Let the sauce cook for 10 minutes, or until slightly thickens. Stir in the cream.
- Add the meatballs back to the skillet and let them simmer in the sauce for 5 minutes to heat through. Turn off the heat, garnish with cilantro, and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheat covered in the microwave to prevent splatters and ensure meatballs warm through evenly.
- The sauce will become quite hot during reheating, so allow it to cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 463kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 199mg | 66% |
| Sodium | 629mg | 26% |
| Potassium | 913mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1611IU | 32% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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