Butter Chicken Meatballs Recipe

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Butter Chicken Meatballs: A Flavorful Twist on a Classic

Butter Chicken Meatballs are a fusion of two beloved dishes—juicy meatballs and rich, creamy butter chicken sauce. This recipe is perfect for weeknight dinners or entertaining guests, offering bold flavors and a comforting texture. Serve with naan, rice, or over spaghetti for a unique twist.

Butter Chicken Meatballs

Why You’ll Love This Recipe

  • Rich and Creamy Sauce: Inspired by traditional butter chicken flavors.
  • Juicy Meatballs: Perfectly seasoned and tender.
  • Versatile: Serve as an appetizer, main dish, or over pasta.
  • Crowd-Pleaser: A hit with adults and kids alike.

Pro Tips for Perfect Butter Chicken Meatballs

  1. Don’t Overmix: Mix the meatball ingredients gently to avoid dense meatballs.
  2. Cook in Batches: Avoid overcrowding the skillet when browning the meatballs.
  3. Adjust Spice Level: Add or reduce chili powder based on your heat preference.
  4. Cream Substitutes: For a healthier option, use plain yogurt or coconut milk.
  5. Make Ahead: Prepare the meatballs and sauce separately and combine before serving.

Serving Suggestions

  • With Flatbreads: Serve with warm naan or roti for dipping.
  • Over Rice: Pair with basmati or jasmine rice for a complete meal.
  • As an Appetizer, Serve the meatballs with toothpicks and a side of sauce.

Storing and Reheating

Refrigeration:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:

  • Freeze cooked meatballs and sauce separately in freezer-safe containers for up to 2 months.

Reheating:

  • Reheat in a skillet over low heat, adding a splash of water or cream to loosen the sauce.
Butter Chicken Meatballs

FAQs About Butter Chicken Meatballs

1. Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute.

2. Is this dish spicy?

The heat is mild, but you can adjust the chili powder to your liking.

3. Can I make this dairy-free?

Substitute heavy cream with coconut milk and butter with a dairy-free alternative.

4. What if I don’t have breadcrumbs?

Use crushed crackers, panko, or almond flour as a replacement.

5. Can I bake the meatballs instead of frying?

Absolutely! Bake them at 400°F (200°C) for 15–20 minutes until golden and cooked.

Why This Recipe Works

The combination of tender, spiced meatballs, and creamy, flavorful butter chicken sauce makes this dish a comforting and indulgent favorite. Its easy preparation and versatile serving options ensure it’s a hit for any occasion, providing a cozy and pampering experience.

Conclusion

Butter Chicken Meatballs are a delicious fusion of rich Indian flavors and classic comfort food. Whether you enjoy them with rice, flatbreads, or pasta, these meatballs will impress your taste buds and elevate your meal. Try this recipe today for a dinner that’s sure to delight!

In a large mixing bowl, combine ground chicken, chopped onion, minced garlic, ginger, garam masala, ground coriander, cumin, chili, breadcrumbs, egg, greek yogurt, salt, pepper.
Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Bake for 10 to 15 minutes until browned on all sides and cooked through, about 8-10 minutes.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant. Add the ground coriander, cumin, chili, turmeric, and garam masala. Stir well to combine and cook for another minute.
Reduce the heat to low and stir in the heavy cream, ground almond, and sugar. ( Taste the sauce before adding sugar. Sometimes, tomato puree is too tangy or sweet, so adjust the sugar). Simmer gently for another 2-3 minutes until the sauce is heated and well combined. Season with salt to taste.
Mix well until all ingredients are evenly incorporated.
In a skillet, add oil and butter over medium heat. Add curry leaves and cumin seeds if using. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
Pour in the tomato puree and water and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
Carefully return the cooked meatballs to the skillet with the sauce. Gently toss to coat the meatballs evenly with the sauce. Allow the meatballs to simmer for 5 minutes, stirring occasionally, to ensure they are heated and thoroughly coated in the sauce.
Serve butter chicken meatballs with cooked rice or naan bread on the side
Butter Chicken
Slow Cooker Butter Chicken Curry

Butter Chicken Mealballs Recipe

"🌟 Try the ultimate fusion: butter chicken meatballs! 🇮🇳✨ From Indian spices to meatball comfort, savor a flavor journey that knows no borders. Elevate your home cooking with this delightful dish. #CulinaryFusion"
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients
  

For the meatballs

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs  
  • 1/4 cup finely chopped onion
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp teaspoon garam masala
  • ½ tsp teaspoon ground coriander
  • ¼ tsp teaspoon chili powder
  • 1 tsp cumin powder
  • Salt and pepper to taste
  • ¼ plain Greek yogurt 
  • 1 egg
  • 2 Tablespoons chopped fresh cilantro (optional)
  • Cooking oil for frying

For the sauce

  • 2 tablespoons unsalted butter   
  • 1 tablespoon oil 
  • 2-3 curry leaves (option)
  • 1/4 teaspoon cumin seeds (option)
  • 1 small onion, finely chopped
  • 1 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder 
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin powder
  • 1/2 tablespoon sugar 
  • 1 cup tomato puree ( fresh)
  • 1/2 cup heavy cream
  • 1 tablespoon ground almond
  • 1/4 cup water
  • Salt to taste
  • ½ lemon juice
  • Chopped fresh cilantro for garnish
  • Cooked rice or naan bread for serving

Instructions
 

Prepare the Meatballs

  • In a large mixing bowl, combine ground chicken, breadcrumb, chopped onion, minced garlic, ginger garam masala, ground coriander, cumin, chili, greek yogurt, egg, salt, pepper, and chopped fresh cilantro( if using ). Mix well until all ingredients are evenly incorporated.
  • Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20-24 meatballs, depending on the size.
  • In a large skillet, heat cooking oil over medium heat. Once hot, add the meatballs in batches, ensuring the pan is not overcrowded. Cook until browned on all sides and cooked through about 8-10 minutes. Remove the cooked meatballs from the skillet and set aside. Or bake for 10 to 15 minutes until browned on all sides and cooked through, about 8-10 minutes. 

Prepare the Sauce

  • In the same skillet, add oil and butter over medium heat. Add curry leaves and cumin seeds if using. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
  • Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
  • Add the ground coriander, cumin powder, chili, turmeric, and garam masala. Stir well to combine and cook for another minute.
  • Pour in the tomato puree and water and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
  • Reduce the heat to low and stir in the heavy cream, ground almond, lemon juice, and sugar. ( Taste the sauce before adding sugar. Sometimes, tomato puree is too tangy or sweet, so adjust the sugar). Simmer gently for another 2-3 minutes until the sauce is heated and well combined—season with salt to taste.

Combine Meatballs with Sauce

  • Carefully return the cooked meatballs to the skillet with the sauce. Gently toss to coat the meatballs evenly with the sauce.
  • Allow the meatballs to simmer for 5 minutes, stirring occasionally, to ensure they are heated and thoroughly coated in the sauce.
  •  Garnish with chopped fresh cilantro.

Serve

  • Transfer the butter chicken meatballs to a serving dish.
  • Serve the meatballs hot with cooked rice or naan bread on the side.
Keyword butter chicken meatballs recipe