Butter Chicken Meatballs Recipe
Butter Chicken Meatballs bring all the warmth, spice, and comforting creaminess of classic butter chicken to a playful, bite-sized package you’ll want to scoop up again and again. Juicy chicken meatballs bask in a silky, spice-rich tomato gravy that’s finished with a swirl of cream and yogurt—it’s weeknight easy but impressive enough for guests. Whether you’re new to Indian-inspired flavors or a longtime fan of this iconic dish, these meatballs are guaranteed to become a staple whenever a satisfying dinner calls your name.
Ingredients You’ll Need
One of the best parts about Butter Chicken Meatballs is that the ingredients are simple and likely already in your kitchen, but each one plays a starring role. From aromatic fresh ginger to the creamy swirl of dairy in the sauce, every item adds depth, color, or irresistible flavor.
- Ground chicken: Delivers moisture and a tender bite to every meatball.
- Plain breadcrumbs: Help bind the meatballs and keep them light, not dense.
- Egg: Acts as a binder, holding the meatballs together beautifully.
- Fresh garlic & ginger (minced): The flavor backbone—don’t skimp on these!
- Finely chopped onion: Goes into both the meatballs and sauce, amping up sweetness and moisture.
- Fresh cilantro (chopped): Brings brightness to the mix and is a must for garnish.
- Garam masala: This magic blend of spices defines the dish’s signature warmth.
- Ground cumin: Adds earthy undertones and depth.
- Salt: Essential for seasoning both the meatballs and sauce layers.
- Vegetable oil: For searing the aromatics—use a neutral oil you prefer.
- Unsalted butter: The signature ingredient for that unmistakable buttery finish.
- Tomato sauce: A can delivers a consistent, silky, tangy base for the gravy.
- Heavy cream: Makes that sauce lusciously rich—sub half-and-half for a lighter touch.
- Plain Greek yogurt: Adds tanginess and helps balance the richness.
- Smoked paprika: For subtle smokiness and a gorgeous color boost.
- Cayenne pepper (optional): Adds heat—include if you like a spicy kick.
- Black pepper: For gentle, earthy spice—grind fresh for full effect.
- Cooked rice or naan: The best vehicles for soaking up every last bit of that silky sauce.
How to Make Butter Chicken Meatballs
Step 1: Mix and Shape the Meatballs
Start by preheating your oven to 400°F (200°C). In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, ginger, finely chopped onion, cilantro, garam masala, cumin, and salt. Mix everything gently with clean hands or a fork—be careful not to overwork, since that can make the meatballs tough. Once the mixture comes together, form it into 16-18 evenly sized meatballs and arrange them on a parchment-lined baking sheet. Keeping the size consistent ensures even cooking, so take an extra moment to eyeball for uniformity.
Step 2: Bake the Meatballs
Slide the baking sheet into your preheated oven and bake for 15-18 minutes. You’re looking for meatballs that are cooked through and developing a touch of golden brown on the outside. Roasting them in a hot oven keeps these Butter Chicken Meatballs juicy while lightly crisping the exterior. This hands-off step also frees you up to get started on the luscious sauce!
Step 3: Create the Creamy Tomato Sauce
While your meatballs are baking, it’s time to build the flavor-packed sauce. In a large skillet set over medium heat, add the vegetable oil and butter. When the butter’s melted, stir in the finely chopped onion. Sauté until soft and translucent—about 5 minutes—then add the garlic and ginger, letting them cook just until fragrant, about a minute. Drop in the tomato sauce, garam masala, cumin, smoked paprika, cayenne (if using), and a good pinch of salt and black pepper. Give everything a solid mix, then simmer for 5-7 minutes so the spices really infuse the sauce and mellow out the acidity.
Step 4: Finish the Sauce
Once the tomato mixture is bubbling gently and thickened slightly, lower the heat and stir in the heavy cream and Greek yogurt. This is where the magic happens—the sauce softens into a velvety, beautifully orange-pink gravy that absolutely begs for dipping. Be patient and stir slowly so the dairy incorporates smoothly without splitting.
Step 5: Add the Meatballs and Simmer
Carefully transfer your baked meatballs into the skillet with the creamy sauce, letting them nestle in snugly. Use a large spoon to gently coat each one in sauce—if needed, roll them around so every surface is glossy. Let them simmer together for another 5 minutes to finish cooking and pick up even more flavor. All that’s left is to scatter with chopped cilantro and get ready to dig in!
How to Serve Butter Chicken Meatballs
Garnishes
A sprinkle of fresh cilantro brightens the plate and adds an herby punch that wakes up the creamy sauce. For an extra-fancy touch, a drizzle of cream or a dusting of garam masala across the top gives your Butter Chicken Meatballs major “wow” factor. If you love a little crunch, some toasted cashews or thinly sliced green onion on top are great finishing touches too.
Side Dishes
For the ultimate comfort meal, serve these meatballs with fluffy basmati rice—the grains soak up all that dreamy sauce—or scoop generous spoonfuls over pillowy naan. You could also pair with cauliflower rice or lightly sautéed greens for a lighter option that doesn’t skimp on satisfaction. Butter Chicken Meatballs shine next to simple steamed veg, cucumber salad, or a cool dollop of raita.
Creative Ways to Present
Transform your meal into a showstopper for parties by threading meatballs onto skewers with a little sauce for dipping, or serve in mini bowls with tiny naan for tapas-style entertaining. For a cozy family-style vibe, pile everything into a big platter, garnish extravagantly, and let everyone help themselves. You can also make epic meatball sub sandwiches or fill pita pockets for something a little different—it’s hard to go wrong!
Make Ahead and Storage
Storing Leftovers
Any leftover Butter Chicken Meatballs can go right into an airtight container (with plenty of sauce) and keep in the fridge for up to 3 days. As the flavors rest, they become even richer and meld together beautifully, making leftovers a genuine treat for lunch or a quick dinner.
Freezing
For longer storage, Butter Chicken Meatballs freeze like a dream—just cool them to room temperature, portion into freezer-safe containers with the sauce, and stash in the freezer for up to 2 months. This is perfect for meal prep or for those nights when you need something quick and satisfying without reaching for takeout.
Reheating
To reheat, thaw in the fridge overnight if frozen, then gently warm on the stovetop over low heat, adding a splash of cream or water if the sauce seems too thick. Avoid boiling the sauce so that the dairy doesn’t separate. You can also microwave individual portions in a covered dish, stirring halfway for even heating.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a wonderful alternative and works beautifully in this recipe. Just make sure to choose a variety with enough fat (not super lean), so your Butter Chicken Meatballs stay tender and juicy.
Is this recipe spicy?
By default, these meatballs are gently spiced but not particularly hot. If you love heat, bump up the cayenne in the sauce or finish with chili flakes. For mild palates or kids, simply omit the cayenne entirely.
Can I make Butter Chicken Meatballs gluten-free?
Definitely! Substitute gluten-free breadcrumbs for the plain ones in the meatballs. Everything else in the recipe is naturally gluten-free, so you don’t miss out on any of the signature flavors.
What’s the best way to make ahead for a crowd?
Shape and bake the meatballs in advance, then cool and refrigerate (or freeze) until ready to serve. The sauce also keeps well, so you can warm everything together just before meal time for a super stress-free dinner party.
Can I double the recipe?
Yes, doubling works beautifully. Simply scale up all ingredients, and use a second baking sheet for the meatballs if needed so they cook evenly. Make sure your skillet or pot is big enough to comfortably hold double the sauce and meatballs for perfect Butter Chicken Meatballs every time.
Final Thoughts
You are seriously going to fall for the layers of flavor and comfort in these Butter Chicken Meatballs. They’re everything you love about Indian takeout, made simple and totally cozy at home. Whether you’re a first-timer or a seasoned cook, this recipe promises big rewards for very little fuss. Go ahead and treat yourself—you deserve it!
Print
Butter Chicken Meatballs Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Butter Chicken Meatballs are a delicious twist on the classic Indian dish, featuring flavorful chicken meatballs in a rich and creamy butter chicken sauce. Perfect served with rice or naan!
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/4 cup plain breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Butter Chicken Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 ounces) tomato sauce
- 1/2 cup heavy cream
- 1/4 cup plain Greek yogurt
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- Chopped fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Prepare the Meatballs: Preheat the oven to 400°F (200°C). In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, onion, cilantro, garam masala, cumin, and salt. Form into meatballs and bake for 15-18 minutes.
- Make the Butter Chicken Sauce: In a skillet, heat oil and butter. Cook onion until soft, then add garlic, ginger, tomato sauce, spices, and cream. Simmer, then add yogurt. Coat the meatballs in the sauce and simmer.
- Serve: Garnish with cilantro and serve with rice or naan.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust spices to taste for more or less heat.
- These meatballs freeze well in sauce for easy make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 4-5 meatballs with sauce
- Calories: 480
- Sugar: 7g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg
