Creamy Indian Butter Chicken Meatballs
User Reviews
5
Creamy Indian Butter Chicken Meatballs
Description
Creamy Indian Butter Chicken Meatballs feature ground chicken mixed with butter, garlic, spices like garam masala and black pepper, and coriander leaves, shaped into small balls and pan-fried for a browned exterior. The sauce is crafted by sautéing onions, garlic, and ginger with whole spices such as cardamom, cloves, cinnamon, and bay leaf, combined with cashews and cooked tomatoes. This mixture is blended and strained to a silky smooth butter sauce, giving a creamy and rich base for the meatballs.
The final step involves simmering the browned meatballs in the sauce, then finishing off with chicken stock, kasuri methi (dried fenugreek leaves), garam masala, white pepper, and fresh cream to enhance flavor complexity and ensure silky richness. This method yields tender, spiced meatballs enveloped in a creamy, spiced gravy with balanced heat and spice character from the chili powder and garam masala.
This dish can be served with rice or flatbreads, providing a unique butter chicken variant suitable for those who prefer small, individual portions. The presence of kasuri methi adds an aromatic note integral to the classic butter chicken flavor profile.
The butter sauce can be made ahead and stored refrigerated for up to two days, while the gravy can be kept without cream for longer freezer storage. Adjust richness and spice levels by varying butter, cashew, cream, and chili powder amounts, and use dry-roasted kasuri methi freshly crushed to maximize flavor.
Ingredients
For Chicken Meatballs
- 300 grams ground chicken or 0.66 pound
- 1 tablespoon butter
- 1 teaspoon garlic minced
- 1 tablespoon Coriander leaves finely chopped
- ½ teaspoon black pepper crushed
- ½ teaspoon garam masala powder
- 1 egg
- salt as needed
- 2 tablespoon oil for pan-frying
For Butter Sauce
- 1 tablespoon butter
- 1 onion roughly chopped, medium size
- 6 garlic roughly chopped, cloves
- 1 teaspoon ginger roughly chopped
- ¼ cup cashews
- 1-2 bay leaf
- 3 cloves
- 2 cardamom
- 1 cinnamon stick approx 2 inches long
- 2 tomato sliced, medium-size
- salt to taste
- 1 teaspoon chili powder
- 1 cup water
For Butter Chicken Meatballs
- 2 tablespoon butter
- 1 cup chicken stock
- ¼ teaspoon white pepper powder
- ½ teaspoon kasuri methi dried fenugreek leaves powder
- ⅓ teaspoon garam masala powder
- 4 tablespoon fresh cream
Instructions
Making the Butter Sauce
- Heat butter in the pan over medium heat. Add onions and sauté until translucent, about 2 minutes. Add garlic and ginger, then allow to sizzle for a minute.
- Add cashews, cardamoms, cloves, and bay leaves. Stir for a minute. Add tomatoes, salt, chili powder, and stir to mix.
- Add 1 cup of water and mix. Cover and cook for 10-15 minutes or until the tomatoes cooked completely.
- Turn off the flame, remove the bay leaves, and let the sauce cool down.
- Once cooled down, blend the sauce until smooth.
- Then strain it with a colander to get a silky smooth texture and set aside.
Making the Meatballs
- Take ground chicken in a bowl. Add in butter, garlic, egg, salt, crushed pepper, garam masala powder, and chopped coriander leaves. Combine well, but do not overmix. With oiled hands, roll the meat into small-size balls. Dust some cornflour if required.
- Heat oil in a pan. Once the oil is hot add meatballs and brown on all sides over medium-high flame for 2-3 minutes. Remove meatballs from the pan and set aside.
Making Butter Chicken Meatballs
- melt butter in the same pan. Pour the sauce. Stir and cook for 4-5 minutes until the sauce slightly thickens.
- Add a cup of chicken stock and bring it to boil.
- Add meatballs to the sauce and stir to coat. Cover and cook over simmer flame for 7-8 minutes.
- Add white pepper powder, kasuri methi powder, and garam masala powder. Stir to mix.
- Turn off the flame, add cream and serve hot or warm over rice or with naan.
Notes
- Use ripe red tomatoes to achieve vibrant color in the sauce.
- Cashews in the sauce can be substituted with almonds, pecans, sunflower seeds, or watermelon seeds if desired.
- Garam masala can be replaced with a homemade mixture of cardamom, cloves, cinnamon, mace, and nutmeg powders.
- Fresh coriander leaves may be swapped with celery for variation.
- Adjust butter, cashews, and cream to control the sauce's richness and chili powder for desired heat.
- Kasuri methi (dried fenugreek leaves) adds essential aroma; dry roast briefly and crush it before adding.
- Sauce can be prepared up to two days ahead and refrigerated; add cream only before serving to prevent spoilage if freezing.
- Store leftovers properly in food-grade freezer containers to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 178mg | 7% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1562IU | 31% |
| Vitamin C | 17mg | 19% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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