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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"
Keyword butter chicken meatballs recipe
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.