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
Scale
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
