These butter chicken meatballs taste just like my favorite Indian takeout, but in meatball form! I smother tender ground chicken meatballs in a rich and creamy butter chicken sauce to create this flavorful weeknight meal. Ready in just 30 minutes, it’s faster than waiting for takeout and perfect served over rice with naan, or as a fun appetizer with toothpicks.
Indian Ground Chicken Meatballs
If you’re a fan of popular Indian dishes like tikka masala, then my butter chicken meatballs are for you! These meatballs are made with ground chicken, Panko breadcrumbs, and fresh cilantro for a subtle, fresh flavor. Then smothered in a sauce packed with jalapeño, ginger, tomato paste, garam masala, turmeric, and cream to give it that signature buttery richness. Each bite is thick, flavorful, and perfectly balanced, without any complicated techniques.
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Chill Before Rolling
For the juiciest meatballs, I like to let the chicken meatball mixture rest for about 5 minutes before rolling. You can do this at room temperature or in the fridge. This firms up the mixture, making it easier to shape, and allows the breadcrumbs to fully absorb moisture.
Butter Chicken Meatballs Recipe
Ingredients
For the Meatballs
- 1 pound ground chicken (*)
- ½ cup Panko breadcrumbs
- 1 large egg
- ¼ cup chopped fresh cilantro
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Sauce
- 2 tablespoons cooking oil (**)
- 1 medium yellow onion (diced)
- 1 jalapeno pepper (seeded and diced)
- 1 clove garlic (minced)
- 2 teaspoons minced fresh ginger
- 6 ounces tomato paste (1 can)
- 1 tablespoon garam masala
- ½ teaspoon ground turmeric
- 1 cup chicken broth
- ½ cup heavy cream (room temperature***)
- kosher salt (to taste)
- ground black pepper (to taste)
For Serving (Optional)
- chopped fresh cilantro
- naan
- steamed rice
Instructions
- Preheat the oven to 450℉. Line a baking sheet with parchment paper and set aside. Stir together the ground chicken, panko breadcrumbs, egg, cilantro, salt and pepper until just mixed.1 pound ground chicken, ½ cup Panko breadcrumbs, 1 large egg, ¼ cup chopped fresh cilantro, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Using a tablespoon, roll the mixture into balls and place them on the baking sheet. Bake for 15 minutes.
- While the meatballs are baking, heat the oil in a large sauté pan. Add in the onion, jalapeno, and cook until softened, about 5 minutes. Stir in the garlic, ginger, and cook until fragrant, about 1 minute.2 tablespoons cooking oil, 1 medium yellow onion, 1 jalapeno pepper, 1 clove garlic, 2 teaspoons minced fresh ginger
- Stir in the tomato paste, garam masala, and turmeric, cooking until fragrant, about 1 minute. Add in the chicken broth, cream, and bring the mixture to a simmer, stirring often. Simmer for 5 minutes and season with salt and pepper to taste.6 ounces tomato paste, 1 tablespoon garam masala, ½ teaspoon ground turmeric, 1 cup chicken broth, ½ cup heavy cream, kosher salt, ground black pepper
- Gently stir in the meatballs. Garnish with fresh cilantro and serve with rice and naan.naan, steamed rice, chopped fresh cilantro
Notes
- Make sure all the ingredients are incorporated, but don’t overmix the meatballs. It will make them tough.
- If you have time, let the meatball mixture rest for 5 minutes before rolling into balls. It will help them stick together better.
- If the meatballs are too wet, add a little more Panko. If they’re too dry, add a splash of milk or an extra egg.
- You can lightly sear the meatballs in a skillet before baking for a little extra depth of flavor, but it’s totally optional.
- Properly cooked chicken meatballs should read 165°F internally.
- For a less spicy sauce, omit the jalapeno. For a spicier sauce, add a second jalapeno and ¼-½ teaspoon cayenne.
- Make sure the cream is at room temperature so it doesn’t curdle when you add it to the warm sauce.
- If sauce is too thick, add a splash of water or broth to reach desired consistency.
- Taste and adjust the salt/acid before adding the meatballs. Add a squeeze of lemon/lime or a pinch of sugar if needed.
- Reheat in a skillet set over medium-low heat or in the microwave in 30-second bursts, stirring each time, until warmed through.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Butter Chicken Meatballs Step by Step
Mix the Meatballs Preheat your oven to 450℉, line a baking sheet with parchment paper, and set aside. Stir together 1 pound of ground chicken, ½ cup of Panko breadcrumbs, 1 large egg, ¼ cup of chopped fresh cilantro, ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper until just mixed. Make sure all of the ingredients are incorporated; but don’t over-mix the meatballs, or they will turn out tough. If you have time, let this mixture sit for 5 minutes to make it easier to roll.
Bake the Meatballs: Using a tablespoon or a 1-tablespoon-sized cookie portion scoop, roll the mixture into balls and place them on the baking sheet. I was able to make 20 meatballs. If the mixture is too dry, add a bit more milk or egg; if it’s too wet, add more Panko until the meatballs stick together. Bake in the preheated oven for 15 minutes, or until cooked through to 165°F.
Sauté the Veggies: While the meatballs are baking, heat 2 tablespoons of neutral cooking oil in a large sauté pan. Add in 1 chopped yellow onion, 1 chopped jalapeño pepper (ribs and seeds can be removed for a milder flavor), and cook until softened, about 5 minutes. Stir in 1 clove of minced garlic and 2 teaspoons of minced fresh ginger, and cook until fragrant, about 1 minute.
Make the Sauce: Stir in 6 ounces (1 can) of tomato paste, 1 tablespoon of garam masala, and ½ teaspoon of ground turmeric. Cook until fragrant, about 1 minute. Add in 1 cup of chicken broth and ½ cup of room-temperature heavy cream, and bring the mixture to a simmer, stirring often. Simmer for 5 minutes, then season with salt and pepper to taste. If the sauce is too thick, add a bit more broth or cream. If it’s too thin, simmer for a bit longer. Add a splash of lemon/lime juice to boost the acidity, or add a pinch of sugar to mute the acidity–whatever’s your preference.
Coat the Meatballs: Gently stir in the cooked meatballs to coat them with the butter chicken sauce. Garnish with fresh cilantro then serve with steamed rice and naan, if desired.
How to Store, Freeze, and Reheat
Store leftover butter chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer (preferably without the sauce) for up to 3 months. Let thaw overnight in the refrigerator before adding fresh sauce and reheating on the stovetop over medium-low heat, or in the microwave in 30-second increments, until warmed through.
More Exclusive Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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