If you love rich, comforting Indian flavors but want something a little easier to make and serve, you’re going to adore my Butter Chicken Meatballs in Creamy Tomato Sauce Recipe. I absolutely love how this recipe takes juicy, spiced chicken meatballs and drowns them in a luscious, velvety tomato sauce that’s subtly spiced and creamy without being too heavy. When I first tried this, I couldn’t believe how effortlessly delicious it was—perfect for weeknights or when you want to impress without stress. Stick around because I’m sharing all my tips to help you nail this cozy dish!
Why You’ll Love This Recipe
- Simple yet impressive: These meatballs come together quickly but taste like you spent hours in the kitchen.
- Comfort food with a twist: The creamy tomato sauce feels indulgent, but the spices keep it balanced and vibrant.
- Family-friendly: My kids gobble this up every time, even those who usually shy away from spicy dishes.
- Make-ahead magic: You can prep the meatballs ahead of time and just finish the sauce when ready to serve.
Ingredients You’ll Need
This recipe gets its magic from simple ingredients you might already have, combined thoughtfully to create deep layers of flavor. A few spices and fresh herbs bring that signature butter chicken taste home. Quick tip: use freshly ground spices if you can for the best aroma!
- Onion: Grated onion adds moisture and sweetness to the meatballs, helping them stay juicy.
- Panko breadcrumbs: These keep the meatballs light and tender without being dense.
- Ground chicken: Lean and flavorful, it’s a healthy base for the meatballs.
- Egg: Acts as a binder to hold everything together perfectly.
- Garam masala: The star spice blend of this recipe, it imparts that classic Indian warmth.
- Cilantro: Freshly chopped cilantro brightens the dish with herbal freshness.
- Salt and pepper: Simple seasoning that brings out the natural flavors.
- Olive oil: For browning the meatballs beautifully.
- Unsalted butter: Essential for that rich, buttery sauce.
- Garlic and ginger: Classic aromatics that add depth and zing.
- Tomato passata and tomato paste: Together, they create a smooth, rich tomato base.
- Spices (smoked paprika, turmeric, cumin, coriander): Layered spices give a smoky, earthy complexity.
- Chicken broth: Adds savory depth and helps build the sauce’s body.
- Heavy cream: For that luscious, creamy finish that balances the spices perfectly.
Variations
I’m all about making recipes fit your taste and lifestyle. You can easily switch things up with this dish depending on what you have or prefer—don’t hesitate to experiment!
- Swap the protein: I once tried this recipe with ground turkey and it still turned out juicy and flavorful; a bit leaner but just as satisfying.
- Make it dairy-free: Replace heavy cream with coconut cream and use oil instead of butter for a delicious dairy-free option.
- Boost the heat: Add red chili flakes or fresh green chili if you like a spicier kick—my husband’s favorite version!
- Fresh herbs twist: Mint or fenugreek leaves added as garnish offer a fresh, unique layer of flavor.
How to Make Butter Chicken Meatballs in Creamy Tomato Sauce Recipe
Step 1: Mix and Marinate Your Meatball Mixture
Start by grating half an onion and mixing it with panko breadcrumbs in a large bowl. Letting this sit for a couple of minutes softens the breadcrumbs and allows the onion moisture to soak in, which keeps your meatballs tender. Then, add ground chicken, egg, garam masala, chopped cilantro, salt, and pepper. Mix everything together thoroughly—this is crucial for well-seasoned meatballs. If the mixture feels sticky, wet your hands to make forming easier.
Step 2: Shape and Brown the Meatballs
Use about 2 tablespoons of the mixture for each meatball—this size cooks evenly and is perfect for serving. Heat olive oil in a large skillet over medium-high heat and brown the meatballs for 2-3 minutes per side. Don’t crowd the pan! Browning adds flavor, so take your time and do this in batches if needed. Once browned, transfer the meatballs to a plate and set aside. They don’t need to be fully cooked through yet.
Step 3: Build the Creamy Tomato Sauce
In the same skillet, add butter. Once melted, sauté minced garlic and ginger for just about a minute until fragrant—avoid burning them. Stir in tomato passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth. Bring it all to a boil then reduce heat to simmer. Let the sauce soften and thicken for around 10 minutes, stirring occasionally. This step develops the sauce’s deep flavor and beautiful texture.
Step 4: Finish the Meatballs in the Sauce
Once your sauce is silky and fragrant, stir in the heavy cream—you’ll notice the sauce instantly turns creamy and luxurious. Gently nestle your browned meatballs back into the sauce and let everything simmer together for 5 more minutes to finish cooking the meatballs and meld the flavors. Turn off the heat, sprinkle with freshly chopped cilantro, and you’re ready to serve.
Pro Tips for Making Butter Chicken Meatballs in Creamy Tomato Sauce Recipe
- Don’t skip the resting time: Letting breadcrumbs soak in the grated onion juices prevents dry meatballs.
- Brown in batches: Crowding the pan cools the skillet and leads to steaming rather than browning.
- Simmer gently: Keep the heat low when finishing meatballs in the sauce to avoid overcooking or breaking them apart.
- Use fresh spices whenever possible: They make a huge difference in flavor, trust me on this one!
How to Serve Butter Chicken Meatballs in Creamy Tomato Sauce Recipe
Garnishes
I usually top these meatballs with a generous sprinkle of fresh cilantro because it adds a fresh, herby brightness that cuts through the richness. A drizzle of a little extra cream swirled in just before serving looks beautiful and adds creaminess. For a bit of zing, a squeeze of lemon juice is fantastic too.
Side Dishes
For sides, I love fluffy basmati rice or warm naan bread to soak up that creamy sauce. Sometimes I serve it over soft, buttery mashed potatoes for something extra comforting. Steamed veggies or a crisp cucumber salad bring a nice balance, too.
Creative Ways to Present
For special occasions, I like serving these meatballs in individual ramekins topped with a swirl of cream and chopped cilantro. Another fun idea is making mini meatball sliders with soft buns and some cooling raita or yogurt sauce—always a hit at parties!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover meatballs and sauce in an airtight container in the fridge. They last well for up to 3 days and actually taste better the next day once the flavors have had time to meld.
Freezing
You can freeze the meatballs and sauce separately or together. Freeze meatballs on a baking sheet first, then transfer to a freezer bag for easy portioning. Defrost overnight in the fridge before reheating. The sauce freezes beautifully, too.
Reheating
Reheat gently on the stove over low heat, stirring occasionally so the sauce doesn’t separate. Adding a splash of cream or broth restores the sauce’s creamy texture perfectly. Microwaving is fine too—just do it in short bursts, stirring in between.
FAQs
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Can I use ground beef or lamb instead of chicken for the meatballs?
Absolutely! While this recipe shines with ground chicken for its lighter texture, you can swap in ground beef or lamb for a richer, meatier flavor. Just be mindful of the fat content and adjust browning time accordingly.
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Is there a way to make this recipe less spicy for kids?
Yes! The recipe as written is mildly spiced, but you can reduce or omit the smoked paprika and garam masala slightly to lower the heat. Using cream also helps balance any spice, making it very kid-friendly.
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How do I prevent the meatballs from falling apart?
Make sure to mix the meatball ingredients well and use the grated onion with breadcrumbs to add moisture and binding. Don’t skip the egg! Also, browning the meatballs helps them firm up before finishing in the sauce.
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Can I make this recipe gluten-free?
Yes! Simply swap panko breadcrumbs with gluten-free breadcrumbs or ground oats. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment.
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What can I serve instead of rice with this dish?
Naan bread or roasted vegetables go wonderfully with the creamy sauce. You can also try cauliflower rice or even mashed potatoes for a comforting alternative.
Final Thoughts
This Butter Chicken Meatballs in Creamy Tomato Sauce Recipe has become a staple in my house because it hits all the right notes—comforting, flavorful, and fairly simple to pull together. I love sharing it with friends who think butter chicken is complicated; this shows how approachable and delicious it can be. Give it a try—you’ll find it’s the perfect cozy meal to brighten any dinner table. Trust me, once you make it, you’ll want this recipe on repeat.
Print
Butter Chicken Meatballs in Creamy Tomato Sauce Recipe
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Description
These Butter Chicken Meatballs are a delightful twist on the classic Indian butter chicken. Juicy ground chicken meatballs are infused with aromatic spices and simmered in a rich, creamy tomato sauce. This dish combines the comforting flavors of traditional butter chicken with the convenience of meatballs, making it perfect for weeknight dinners or entertaining guests with minimal fuss.
Ingredients
Meatballs
- ½ onion, grated
- ½ cup panko breadcrumbs
- 1½ pounds ground chicken
- 1 egg
- 2 teaspoons garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1 tablespoon olive oil (for frying)
Sauce
- ¼ cup unsalted butter
- 5 cloves garlic, minced
- 2 teaspoons 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 ground cumin
- 1 teaspoon ground coriander
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine grated onion and panko breadcrumbs. Let them sit for 2-3 minutes to soften. Add ground chicken, egg, 2 teaspoons garam masala, 2 tablespoons chopped cilantro, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Form the meatballs: Using approximately 2 tablespoons of the mixture at a time, shape into meatballs. If the mixture feels sticky, wet your hands with water to make shaping easier.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Fry the meatballs in batches, cooking each side for 2-3 minutes until nicely browned and cooked through. Remove them from the skillet and set aside on a plate.
- Prepare the sauce: In the same skillet, add butter and let it melt over medium heat. Stir in minced garlic and ginger, cooking for about 1 minute until fragrant. Add tomato passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth. Stir to combine and bring the sauce to a boil.
- Simmer the sauce: Reduce heat to low and let the sauce simmer for 10 minutes until it slightly thickens. Stir in heavy cream to add richness and creaminess to the sauce.
- Combine meatballs and sauce: Return the browned meatballs to the skillet, spooning the sauce over them. Simmer together for an additional 5 minutes to allow flavors to meld and to heat the meatballs through.
- Serve: Turn off the heat, garnish with fresh chopped cilantro, and serve hot. This dish pairs wonderfully with steamed rice or naan bread.
Notes
- This recipe offers a cozy twist on classic butter chicken, using meatballs for an easy and fun presentation.
- Meatballs can be made ahead and reheated in the sauce for a quick meal.
- Adjust the spice levels in the sauce by adding more or less garam masala and smoked paprika according to preference.
- For a lighter option, substitute heavy cream with coconut milk or a lower-fat cream alternative.
- Serve with basmati rice or warm naan for an authentic and satisfying meal.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 3 g
- Sodium: 629 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 199 mg
