Butter Chicken Meatballs Recipe

4.42 from 12 votes

These tender butter chicken meatballs are coated in a rich, creamy Indian butter chicken sauce. Ready in just 30 minutes, they’re perfect over rice, with naan, or as an appetizer.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: Indian

Servings: people

Calories: 290kcal

Author: Becky Hardin

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

Video

Notes

Yield: This recipe makes 20-24 meatballs. A serving is 3-4 meatballs.

*You can use ground turkey in place of chicken.

**For an authentic Indian flavor, use ghee (also known as clarified butter). It has a higher smoke point and a wonderful flavor.

***Use coconut milk instead of cream for a dairy-free version.

Tips:

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.

Make-Ahead: The meatballs can be shaped and frozen raw on a baking sheet before cooking, then added directly to sauce later.

Storage: Store butter chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition