Description
These Butter Chicken Meatballs are a delicious twist on the classic Indian dish, featuring juicy ground chicken meatballs in a creamy tomato sauce packed with aromatic spices. Perfect for a flavorful and satisfying meal!
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1/3 cup plain breadcrumbs
- 1/4 cup plain Greek yogurt
- 1 egg
- 2 garlic cloves (minced)
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can tomato sauce or crushed tomatoes
- 1/2 cup heavy cream
- 1/2 teaspoon salt (adjust to taste)
- Chopped cilantro for garnish
Instructions
- For the meatballs: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine all meatball ingredients and mix until just combined. Form into 1 1/2-inch meatballs and place on the baking sheet. Bake for 18–20 minutes or until golden and cooked through.
- For the sauce: While the meatballs bake, heat butter and oil in a large skillet over medium heat. Add the onion and sauté for 4–5 minutes until soft. Stir in garlic and ginger and cook for 1 minute. Add the spices (garam masala, turmeric, cumin, paprika, cayenne) and cook for another 30 seconds to toast. Pour in the tomato sauce and simmer for 8–10 minutes, stirring occasionally. Stir in the heavy cream and salt, and simmer for 2–3 more minutes until the sauce is smooth and creamy.
- Add the baked meatballs to the sauce and simmer for another 5 minutes to absorb flavor. Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- For a dairy-free version, use coconut cream instead of heavy cream.
- You can also make the meatballs ahead and freeze them, then reheat in the sauce when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg
