butter chicken meatballs

These Butter Chicken Meatballs are going to blow your mind! Boasting big flavor in a creamy sauce spiced to perfection, and simple meatballs made lean with ground chicken. Served as an appetizer, party snack, or a main dish, this recipe will always be a crowdpleaser.

Butter Chicken Meatballs

onion (grated)

panko breadcrumbs

½ chicken

garam masala

cilantro (freshly chopped)

salt (or

pepper (or

olive oil (for frying the meatballs)

butter (unsalted)

garlic (minced)

ginger (minced)

tomato passata (or tomato sauce)

tomato paste

smoked paprika

turmeric

cumin (ground)

coriander (ground)

chicken broth (low sodium)

heavy cream

Mix the meatballs:

Mix the onion and breadcrumbs together in a large mixing bowl. Let the mixture sit for 2-3 minutes. Add the rest of the meatball ingredients, excluding the oil, to the bowl. Mix everything together well.

Form the meatballs:

Using 2 tbsp at a time, depending how large you&#039;d like them, form the mixture into meatballs. Dip your hands in water if you find the mixture it getting sticky.

Cook the meatballs:

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if needed. Cook for 2-3 minutes per side until well browned. Transfer the cooked meatballs to a plate and set aside.

Start the sauce:

Add the butter to the skillet. Once melted, stir in the garlic and ginger, then cook for 1 minute. Add the passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth.

Finish the sauce:

Stir everything together and bring the sauce to a boil, then reduce to a simmer. Let the sauce cook for 10 minutes, or until slightly thickens. Stir in the cream.

Add the meatballs:

Add the meatballs back to the skillet and let them simmer in the sauce for 5 minutes to heat through. Turn off the heat, garnish with cilantro, and serve.

These butter chicken meatballs are covered in a rich and mildly spiced tomato gravy that is made luxurious with just a little bit of butter and cream. Serious weeknight magic!

avocado oil or olive oil

garlic,

fresh ginger, grated (or a ginger paste)

cumin

tomatoes tomato sauce

cup water (more as needed later)

salt

sugar

chicken

butter

heavy cream (more

basmati rice, or precooked rice

cilantro

Make your rice according to package directions.

Heat oil over medium heat in a large skillet or Dutch oven over medium heat. Add onion, garlic, ginger, and spices; sauté until softened. 

Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes. 

Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend. 

Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through.

Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs.

Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil! OH ME OH MY.

Top 3 butter chicken meatballs recipes from across the web

The most viewed butter chicken meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Butter Chicken Meatballs

Butter Chicken Meatballs

Butter Chicken Meatballs

Top 3 butter chicken meatballs recipes from across the web

The most viewed butter chicken meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Chicken Meatballs

Butter Chicken Meatballs

Butter Chicken Meatballs

The most viewed butter chicken meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine