Imagine tender chicken meatballs, simmered in a dreamy, spiced tomato cream sauce so rich you’ll want to mop up every last drop—this, my friend, is Butter Chicken Meatballs at its finest. This dish brings together the beloved flavors of classic butter chicken and the comfort of juicy meatballs, all in one irresistible skillet. Whether you’re craving a cozy weeknight dinner or serving up something special for friends, these Butter Chicken Meatballs are seriously unforgettable, and instantly turn any meal into a feast.
Ingredients You’ll Need
Shopping for Butter Chicken Meatballs is pure delight because each ingredient serves a delicious purpose—adding aroma, creaminess, or that perfect hint of heat. This list may look extensive, but everything works together in harmony, resulting in big, bold flavors and mouthwatering texture.
- Ground chicken: The mild, juicy base for the meatballs that soaks up all those spices beautifully.
- Breadcrumbs: Hold the meatballs together and keep them wonderfully tender.
- Egg: Acts as the binder, ensuring everything stays together through saucy simmering.
- Garlic (for meatballs and sauce): Fresh garlic weaves its way into every layer, bringing warmth and depth.
- Ginger (for meatballs and sauce): Adds zing and a subtly sweet note that’s classic in butter chicken.
- Garam masala (for meatballs and sauce): A fragrant spice blend that instantly elevates the dish with those unmistakable Indian flavors.
- Ground cumin (for meatballs and sauce): Smoky and earthy, a must for that signature taste.
- Salt and black pepper: Perfectly seasons the meatballs and balances every bite of the sauce.
- Olive oil: Used to brown the meatballs, which adds flavor from those golden bits.
- Butter: As the name promises, rich and creamy butter for the sauce!
- Onion: Diced onion brings sweetness and body to the sauce, making it extra lush.
- Ground coriander: Adds an aromatic, citrusy backbone to the sauce.
- Paprika: For beautiful color and a gentle smoky hint.
- Turmeric: Just a touch gives gorgeous golden hue and a whisper of earthiness.
- Cayenne pepper (optional): For a hint of heat—add more or less to taste.
- Tomato sauce: Lays the tangy, savory foundation of your creamy curry sauce.
- Heavy cream: Creates that signature silken finish to the sauce.
- Plain Greek yogurt: Adds creaminess and brightness while helping to mellow the spices.
- Fresh cilantro: The ultimate finishing touch—herby, fresh, and vibrant.
- Cooked rice or naan: Essential for scooping up every drop of this heavenly sauce.
How to Make Butter Chicken Meatballs
Step 1: Mix and Shape the Meatballs
Start by adding the ground chicken, breadcrumbs, egg, garlic, ginger, garam masala, cumin, salt, and pepper into a big bowl. Use your hands or a spatula to gently combine everything—try not to overwork the mixture, just until it comes together. Shape the mixture into golf ball-sized meatballs (about 1 ½ inches each), placing them on a tray as you go. You’ll end up with about 20 meatballs, ready for their flavor-packed bath.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Let them cook for 6 to 8 minutes, giving them a gentle turn now and then, until they’re golden and crispy on all sides. The meatballs don’t need to be fully cooked through at this point; they’ll finish cooking in the sauce. Once browned, transfer them to a plate and get ready for the next magic step.
Step 3: Build the Sauce Base
In that same skillet (don’t wash it—you want those delicious browned bits!), melt the butter until foamy. Add the diced onion and sauté until softened and lightly golden, about 3 to 4 minutes. Stir in the garlic and ginger, and cook until fragrant. Now, sprinkle in the garam masala, cumin, coriander, paprika, turmeric, and if you like it spicy, a pinch of cayenne. Let them sizzle for a minute. The aroma is completely irresistible.
Step 4: Simmer and Swirl in Creaminess
Pour in the tomato sauce and give everything a good stir to lift up any caramelized bits from the bottom of the pan. Let it all simmer for about 5 minutes so the flavors can meld. Then, lower the heat and add the heavy cream, Greek yogurt, and salt. Stir gently, and you’ll see the sauce turn incredibly rich and vibrant—this is the heart of Butter Chicken Meatballs!
Step 5: Finish Cooking the Meatballs
Nestle your browned meatballs back into the sauce, making sure they’re coated on all sides. Let everything simmer gently for 10 to 12 minutes with the pan partially covered. This gentle cook-through ensures your meatballs turn out tender, juicy, and completely infused with that unforgettable sauce. Garnish with loads of fresh cilantro right before serving.
How to Serve Butter Chicken Meatballs
Garnishes
For that picture-perfect finish, don’t skip the fresh cilantro. If you’re feeling a little extra, add a drizzle of cream or swirl of yogurt on top. Toasted cashews or a sprinkle of garam masala just before serving add a pleasant crunch and a burst of flavor, making these Butter Chicken Meatballs look (and taste) totally restaurant-worthy.
Side Dishes
Rice is a classic companion—think fluffy basmati that soaks up every bit of sauce. Naan or roti is also fabulous for scooping and sopping. For a lighter touch, try serving these meatballs over cauliflower rice or accompanied by a crisp cucumber salad. The creamy sauce complements all sorts of sides beautifully.
Creative Ways to Present
Butter Chicken Meatballs are so versatile—try serving them as party skewers with toothpicks, nestled into sliders for a fun spin, or as a filling in a warm pita wrap with greens and extra yogurt sauce. No matter how you present them, these meatballs always feel special and a little bit fancy.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer cooled meatballs and sauce into airtight containers. Store in the refrigerator for up to 3 days. The flavors actually deepen and meld overnight, so reheated Butter Chicken Meatballs are just as delicious—if not better!
Freezing
For longer storage, cool the meatballs and sauce completely and freeze together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. These meatballs are a dream for meal prep or future you needing a quick comfort fix.
Reheating
To reheat, add the meatballs and sauce to a saucepan over low heat, stirring occasionally until warmed through. If the sauce has thickened in the fridge, splash in a bit of water or cream. You can also reheat single portions in the microwave, just cover to prevent drying out.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works beautifully in place of chicken. It keeps the recipe just as tender and flavorful, with a slight difference in taste that still pairs perfectly with the creamy, spiced sauce.
Is it possible to make Butter Chicken Meatballs dairy-free?
Definitely. You can swap the heavy cream for canned coconut milk and use a thick dairy-free yogurt alternative. The result will be slightly different but still rich and satisfying.
Can I bake the meatballs instead of pan-frying?
Yes! Arrange the shaped meatballs on a lined baking sheet and bake at 400°F for 18 to 20 minutes, or until browned and cooked through. This is a great hands-off alternative that works well for meal prep, too.
How spicy are these Butter Chicken Meatballs?
The spice level is mild to moderate, mostly warming spices with the option to add cayenne for extra heat. You can easily adjust the spice by simply adding more or less cayenne according to your taste.
What’s the best way to make these ahead for a party?
Prepare the meatballs and sauce a day in advance, then store them separately in the fridge. Before serving, simmer the sauce, add the meatballs, and gently reheat. This lets you relax and enjoy your guests while serving a dish that tastes fresh and fantastic.
Final Thoughts
There’s nothing quite like gathering around the table and sharing Butter Chicken Meatballs—every bite is pure comfort and crowd-pleasing flavor. Give this recipe a try and watch how easily it becomes a repeat favorite in your kitchen. Happy cooking and even happier eating!
Print
Butter Chicken Meatballs Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Butter Chicken Meatballs are a delicious twist on the classic Indian butter chicken dish. Tender chicken meatballs are simmered in a creamy tomato sauce infused with aromatic spices, perfect for serving over rice or with naan.
Ingredients
For the Meatballs:
- 1 ½ pounds ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon salt (or to taste)
For Serving:
- Fresh cilantro for garnish
- Cooked rice or naan
Instructions
- Prepare the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, garam masala, cumin, salt, and pepper. Form into 1 ½-inch meatballs.
- Cook the Meatballs: Heat olive oil in a skillet, brown the meatballs for 6–8 minutes, then set aside.
- Make the Sauce: In the same skillet, melt butter and sauté onion, garlic, and ginger. Add spices, tomato sauce, and simmer. Stir in cream, yogurt, and salt.
- Simmer: Return meatballs to the skillet, simmer for 10–12 minutes until cooked through.
- Serve: Garnish with cilantro and serve with rice or naan.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can bake the meatballs at 400°F for 18–20 minutes instead of pan-searing.
- The flavors develop more the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 435
- Sugar: 6g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 135mg
