Butter Chicken Meatballs are the best way to bring the warmth and richness of your favorite Indian-inspired curry right to your family table—without any fuss or long marinating times. Imagine juicy chicken meatballs simmered in an irresistibly creamy spiced tomato sauce, soaking up all those bold garam masala and ginger flavors. It’s weeknight comfort food at its finest, ready in under an hour, but special enough to impress anyone who grabs a fork. If you’re craving something saucy, satisfying, and undeniably crave-worthy, this is the dish you’ll want on repeat!
Ingredients You’ll Need
The beauty of Butter Chicken Meatballs is that you don’t need a long shopping list to create something extraordinary. Each ingredient has a simple job, whether it’s infusing the sauce with deep flavor, making the meatballs extra tender, or infusing everything with loads of color and aroma.
- Ground chicken (1 pound): Delivers light, juicy texture while soaking up all the spice and sauce.
- Breadcrumbs (1/2 cup): Help bind the meatballs and keep them wonderfully moist.
- Egg (1): Essential for holding everything together—no crumbly meatballs here.
- Minced garlic (2 cloves for the meatballs, 2 more for the sauce): Adds sharp, aromatic flavor to both the meatballs and the simmering sauce.
- Grated ginger (1 teaspoon for meatballs, 1 tablespoon for sauce): Brings warmth and that unmistakable zing to each bite.
- Salt (1/2 teaspoon and 1/2 teaspoon, or to taste): Highlights the other seasonings, for perfect flavor balance.
- Black pepper (1/4 teaspoon): Adds a subtle bite and depth to the meatballs.
- Oil (2 tablespoons, for frying): Helps you get those beautifully browned and crisp exteriors.
- Butter (2 tablespoons): The heart of the sauce, it gives that rich, signature “butter chicken” base.
- Small onion, finely chopped (1): Melts into the sauce for sweetness and body.
- Garam masala (1 tablespoon): The classic Indian spice blend, crucial for authentic flavor.
- Ground cumin (1 teaspoon): Earthy and fragrant, making the sauce warm and savory.
- Chili powder (1/2 teaspoon): Lends gentle heat, adjustable to taste.
- Turmeric (1/2 teaspoon): For gorgeous color and an earthy undertone.
- Smoked paprika (1/2 teaspoon): Adds subtle smokiness and depth.
- Crushed tomatoes (one 14 oz can): Make the sauce luscious and tangy, with comforting body and color.
- Heavy cream (1/2 cup): Swirls the sauce into silky smooth perfection.
- Sugar (1 tablespoon): Balances acidity and brings out all the spices.
- Chopped cilantro (for garnish): Makes every plate pop with freshness and color.
How to Make Butter Chicken Meatballs
Step 1: Mix and Shape the Meatballs
Start by grabbing a large bowl and combine your ground chicken, breadcrumbs, egg, two cloves of minced garlic, a teaspoon of grated ginger, salt, and black pepper. Use your hands or a sturdy spatula to gently mix everything until just combined. Don’t overwork it—this helps keep your Butter Chicken Meatballs juicy and tender. Once mixed, roll the mixture into small, even meatballs (about the size of a golf ball) and set them aside on a plate.
Step 2: Brown the Meatballs
Heat two tablespoons of oil in a large skillet over medium heat. Gently add the meatballs in a single layer, making sure they’re not crowded. Let them fry, turning as needed, until all sides are a deep golden brown and they’re cooked through—usually about 6 to 8 minutes. Transfer them onto a plate and set aside; they’ll finish cooking in the sauce later for maximum flavor absorption.
Step 3: Start the Sauce Base
Don’t wipe out your skillet—those golden bits are flavor gold! Melt two tablespoons of butter in the same pan over medium heat. Toss in the finely chopped onion and sauté for 3 to 4 minutes, until soft and translucent. Add the remaining two cloves of minced garlic and the tablespoon of grated ginger, and cook for another minute, just until everything is fragrant but not browned.
Step 4: Let the Spices Bloom
Sprinkle in the garam masala, cumin, chili powder, turmeric, smoked paprika, and the remaining salt. Stir these spices around in the pan for a solid minute, letting their aromas release into the butter and onion. This blooming step unlocks their deepest flavors and ensures your Butter Chicken Meatballs will have that signature depth in every bite.
Step 5: Simmer the Sauce
Pour in your can of crushed tomatoes and give everything a gentle stir to combine. Let the sauce simmer over medium-low heat for 10 minutes, uncovered. This reduces the acidity of the tomatoes and lets all those spices meld together into a savory, mouthwatering base.
Step 6: Creamy Finishing Touch
Stir in the heavy cream and a tablespoon of sugar, watching as the sauce turns velvety and takes on an irresistibly creamy sheen. Taste and adjust salt or sweetness, if needed. This is where the dish transforms into that beloved butter chicken flavor profile.
Step 7: Finish with the Meatballs
Return the browned meatballs to the pan, nestling them gently into the creamy sauce so each one is nice and coated. Let them simmer for another 5 to 7 minutes, spooning sauce over as they finish cooking. The Butter Chicken Meatballs will soak up all those luscious flavors, turning every bite into the ultimate comfort food experience.
How to Serve Butter Chicken Meatballs
Garnishes
Never underestimate the power of a good garnish! For Butter Chicken Meatballs, a big sprinkle of freshly chopped cilantro instantly brightens up the plate and brings a fresh herbaceous pop that balances out the rich, creamy sauce. If you like, a swirl of extra cream on top or even a scatter of finely sliced green onions makes things even more eye-catching and inviting.
Side Dishes
These meatballs practically beg to be paired with warm, fluffy naan or a mound of steamed basmati rice to soak up all that glorious sauce. For a lighter option, try serving them atop cauliflower rice or with roasted veggies. The creamy spiced sauce is perfect for draping over just about anything, so feel free to mix it up with whatever you have on hand.
Creative Ways to Present
Get playful with how you bring Butter Chicken Meatballs to the table! Skewer the meatballs and serve them as party bites with tiny naan triangles for dipping, or pile them into warm pita for a fun fusion sandwich. For a family-style dinner, offer the meatballs in a big serving bowl with sauce, surrounded by bowls of rice, chutneys, and extra herbs so everyone can build their perfect plate.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Butter Chicken Meatballs keep beautifully! Let everything cool to room temperature and then transfer to an airtight container. Store in the refrigerator for up to four days, and the flavors will deepen each day, making for even tastier lunches or dinners later in the week.
Freezing
This dish freezes wonderfully for future cravings. Place the cooled meatballs and sauce into a freezer-safe container or zip-top bag. Lay flat to freeze for quicker thawing later. They’ll keep well for up to three months. When you’re ready, simply thaw overnight in the fridge or defrost gently in the microwave.
Reheating
To reheat Butter Chicken Meatballs, pop them into a covered skillet over medium-low heat, adding a splash of water or cream if the sauce has thickened too much. You can also microwave individual servings in a covered bowl, stirring halfway through to make sure everything heats evenly. Just be careful not to overcook, so the meatballs stay juicy!
FAQs
Can I make Butter Chicken Meatballs with ground turkey instead?
Absolutely! Ground turkey is a great substitute for chicken and offers a similarly tender texture in the meatballs. Just be sure to use ground turkey with some fat content to keep them juicy. The rest of the recipe can stay exactly the same—easy swap!
How spicy are these Butter Chicken Meatballs?
This recipe is designed to have gentle warmth rather than intense heat. The chili powder gives just a hint of spice, but if you like things hotter, feel free to add a pinch of cayenne or use a spicier chili powder. For mild palates, you can reduce or omit the chili powder altogether.
Can I make this recipe gluten-free?
Yes! Just swap out the regular breadcrumbs for your favorite gluten-free version (store-bought, panko-style, or blitzed-up gluten-free crackers all work). Make sure the rest of your ingredients are also gluten-free, and you’ll have delicious gluten-free Butter Chicken Meatballs in no time.
What can I use instead of heavy cream?
For a dairy-free version, coconut milk or a rich, unsweetened plant-based cream is a wonderful substitute for heavy cream. Your sauce will still be creamy, luscious, and totally irresistible, with the bonus of a subtle coconut undertone.
Can I prep the meatballs ahead of time?
Definitely! You can mix and shape the raw meatballs up to a day in advance and store them covered in the refrigerator. When it’s time to cook, just proceed with frying and follow the rest of the recipe. This makes dinner come together even faster!
Final Thoughts
There’s nothing quite like gathering around the table with a big dish of Butter Chicken Meatballs and seeing everyone’s faces light up. It’s cozy, crowd-pleasing, and seriously simple—just a handful of everyday ingredients turned into something magical. Don’t be surprised if this recipe becomes a new family tradition!
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Butter Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Non-Vegetarian
Description
These flavorful Butter Chicken Meatballs are a delicious twist on traditional butter chicken. Juicy ground chicken meatballs are simmered in a creamy, spiced tomato sauce, perfect for serving over rice or with naan.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil (for frying)
For the Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1 tablespoon sugar
- Chopped cilantro (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, mix ground chicken, breadcrumbs, egg, minced garlic, grated ginger, salt, and black pepper. Form into small meatballs.
- Cook the Meatballs: Heat oil in a skillet and fry meatballs until golden brown and cooked through. Remove from skillet and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté onion until soft. Add garlic, ginger, spices, and cook until fragrant. Pour in crushed tomatoes, simmer, then stir in cream and sugar.
- Combine and Serve: Return meatballs to the skillet, coat in the sauce, and simmer until heated through. Garnish with cilantro and serve hot.
Notes
- For a dairy-free version, use coconut milk instead of cream and dairy-free butter.
- Serve with rice, naan, or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 135mg
