Description
Butter Chicken Meatballs blend the creamy richness of butter chicken with juicy, spiced meatballs for a comforting, flavorful twist on a classic favorite.
Ingredients
Scale
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, finely chopped
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons plain yogurt
- 2 tablespoons butter
- Fresh cilantro, chopped (for garnish)
- Cooked white rice or naan (for serving)
Instructions
- Heat a large skillet over medium heat and add a splash of oil or butter.
- In a bowl, mix ground chicken, yogurt, half of the minced garlic and ginger, salt, pepper, and a pinch of cumin. Form into meatballs.
- Sear meatballs in the skillet until golden brown, about 6 to 8 minutes. Remove and set aside.
- In the same skillet, add butter, onions, remaining garlic, and ginger. Sauté until soft and translucent.
- Stir in tomato puree, garam masala, turmeric, paprika, cumin, and chili powder. Cook for 5 minutes to develop flavor.
- Return meatballs to the skillet. Cover and simmer for 10 to 12 minutes until fully cooked.
- Add heavy cream and stir gently. Simmer for 2 more minutes.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Use coconut milk for a dairy-free version.
- Toast spices before adding tomato puree for a richer flavor.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
Keywords: butter chicken meatballs, Indian meatballs, creamy curry meatballs