Here’s a quick and tasty recipe for Butter Chicken Meatballs, blending the rich, creamy flavors of classic Indian butter chicken with tender, juicy meatballs. This version is inspired by various sources and optimized for a weeknight dinner. It serves about 4-5 people and takes roughly 30-40 minutes to prepare.
Ingredients
For the Meatballs:
- 1 lb (450g) ground chicken (or turkey)
- 1/2 cup panko breadcrumbs (or almond flour for gluten-free)
- 1 large egg
- 1/4 cup finely chopped onion (or 1 tsp onion powder for smoother texture)
- 1 tsp garam masala
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Butter Chicken Sauce:
- 4 tbsp unsalted butter (or vegan butter for dairy-free)
- 1/2 onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tbsp tomato paste
- 1 cup tomato puree or passata
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup chicken broth or water
- 1 tsp salt (adjust to taste)
- 1/4 cup fresh cilantro, chopped (for garnish)
To Serve:
- Cooked basmati rice or cauliflower rice
- Naan bread (optional)
- Lime wedges
Instructions
- Prepare the Meatballs:
- In a large bowl, combine ground chicken, breadcrumbs, egg, onion, garam masala, curry powder, salt, and pepper. Mix gently until just combined (overmixing can make meatballs tough).
- Form into 20-24 small meatballs (about 1 tbsp each) using wet hands or a cookie scoop.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add meatballs and cook for 6-7 minutes, turning occasionally, until browned on all sides (they don’t need to be fully cooked through). Remove and set aside.
- Make the Sauce:
- In the same skillet, melt 2 tbsp butter over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Stir in garlic, ginger, garam masala, curry powder, turmeric, and cayenne (if using). Cook for 1 minute until fragrant.
- Add tomato paste and cook for 30 seconds, stirring. Pour in tomato puree, chicken broth, and cream (or coconut milk). Stir well, scraping up any browned bits from the pan.
- Bring to a gentle simmer and let the sauce thicken slightly, about 5-7 minutes. Stir in the remaining 2 tbsp butter and season with salt to taste.
- Combine and Simmer:
- Return the meatballs to the skillet, coating them in the sauce. Cover and simmer for 5-7 minutes, until the meatballs are cooked through (internal temperature should reach 165°F/74°C).
- If the sauce is too thick, add a splash of chicken broth or water.
- Serve:
- Garnish with fresh cilantro and a squeeze of lime juice. Serve over basmati rice or cauliflower rice with naan on the side for scooping.
Tips and Variations
- Make it Dairy-Free: Use vegan butter and coconut milk instead of butter and cream.
- Gluten-Free: Swap breadcrumbs for almond flour or gluten-free breadcrumbs.
- Spice it Up: Add more cayenne or crushed red pepper flakes for extra heat.
- Meal Prep: Store meatballs and sauce separately in airtight containers for 2-3 days in the fridge or freeze for up to 3 months. Reheat in a skillet or microwave.
- Alternative Proteins: Use ground turkey or even store-bought meatballs to save time.
- Baked Meatballs Option: Bake meatballs at 375°F (190°C) for 12-15 minutes instead of pan-frying for a hands-off approach.
Nutritional Info (Per Serving, Approx.)
- Calories: ~470 kcal
- Protein: 21g
- Fat: 33g
- Carbs: 25g
- Fiber: 3g
- Sugar: 7g Note: Values vary based on ingredients and portion size.
This recipe is a crowd-pleaser, combining the comfort of meatballs with the bold, aromatic flavors of butter chicken. It’s versatile, family-friendly, and perfect for a cozy dinner. If you’d like a specific variation (e.g., paleo, Whole30, or slow cooker method), let me know
Enjoy, and let me know if you want tips for pairing sides or adjusting the spice level!