Butter Chicken Meatballs: A Cozy, Flavor-Packed Twist on a Classic
If you’re craving the rich, creamy, and aromatic flavors of butter chicken but want a fun, bite-sized twist, these Butter Chicken Meatballs are your answer! This recipe transforms the beloved Indian classic into tender, spiced chicken meatballs smothered in a velvety tomato-cream sauce. Perfect for weeknight dinners, meal prep, or impressing guests at your next gathering, this dish brings warmth and comfort to every bite. Whether you’re a fan of traditional Indian cuisine or just looking to spice up your dinner routine, these meatballs are sure to become a household favorite.
In this recipe, juicy ground chicken meatballs are infused with fragrant spices like cumin, coriander, and turmeric, then simmered in a luscious sauce made with tomatoes, butter, and cream (or coconut milk for a dairy-free option). The result is a dish that’s bursting with flavor, easy to make, and endlessly versatile. Serve it with fluffy basmati rice, warm naan, or even zucchini noodles for a low-carb twist. Let’s dive into this culinary adventure and bring a taste of India to your table!
Why You’ll Love This Recipe
- Bold Flavors: The meatballs are packed with aromatic spices, and the sauce delivers the creamy, tangy, and slightly spicy profile of classic butter chicken.
- Versatile: Perfect for family dinners, meal prep, or entertaining guests.
- Customizable: Easily adapt the spice level, swap ingredients for dietary needs, or serve with your favorite sides.
- Make-Ahead Friendly: The meatballs and sauce reheat beautifully, making this a great option for busy weeks.
Ingredients
For the Spiced Chicken Meatballs:
- 1 lb ground chicken (preferably a mix of light and dark meat for extra juiciness)
- 1/3 cup panko or homemade breadcrumbs (use gluten-free breadcrumbs for a GF option)
- 1 large egg, lightly beaten
- 3 cloves garlic, finely minced or grated
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika (or regular paprika for a milder flavor)
- 1/2 tsp ground turmeric
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cardamom (optional, for extra warmth)
- 3 tbsp fresh cilantro, finely chopped (optional, or substitute with parsley)
- 2 tbsp olive oil or avocado oil (for cooking)
For the Creamy Butter Chicken Sauce:
- 3 tbsp unsalted butter (or ghee for authenticity)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala (store-bought or homemade)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (adjust to taste for heat)
- 1 (15 oz) can crushed tomatoes (or fire-roasted tomatoes for extra depth)
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free version)
- 1/3 cup plain Greek yogurt (optional, for a tangy finish)
- 1 tsp honey (optional, to balance acidity)
- Kosher salt, to taste
- Fresh cilantro leaves, chopped, for garnish
- Optional: 1-2 tbsp cashew butter or almond butter (for a nutty, creamy boost)
Equipment Needed
- Large mixing bowl
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet (optional, for baking meatballs)
- Tongs or slotted spoon
Instructions
Step 1: Craft the Flavorful Meatballs
- In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, cumin, coriander, paprika, turmeric, salt, black pepper, cardamom (if using), and chopped cilantro. Use your hands or a wooden spoon to gently mix until just combined—overmixing can make the meatballs tough.
- Scoop out tablespoon-sized portions of the mixture and roll them into 1- to 1.5-inch meatballs. Aim for uniformity to ensure even cooking. You should get about 18-20 meatballs.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Working in batches to avoid overcrowding, add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F/74°C). Transfer the meatballs to a plate and set aside. (Alternatively, bake the meatballs on a parchment-lined baking sheet at 400°F/200°C for 15-18 minutes for a hands-off approach.)
Step 2: Create the Luscious Butter Chicken Sauce
- In the same skillet, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until soft and translucent.
- Stir in the minced garlic, grated ginger, garam masala, cumin, paprika, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices bloom and fill your kitchen with an irresistible aroma.
- Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the skillet for extra flavor. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- Lower the heat and slowly stir in the heavy cream (or coconut milk) and Greek yogurt (if using). If you’d like a touch of sweetness, add the honey at this stage. Simmer for an additional 5-7 minutes, stirring occasionally, until the sauce is smooth and creamy. Taste and adjust seasoning with salt or more cayenne for heat.
Step 3: Bring It All Together
- Return the cooked meatballs to the skillet, nestling them into the sauce. Gently spoon the sauce over the meatballs to coat them evenly.
- Simmer on low heat for 6-8 minutes, allowing the meatballs to absorb the rich flavors of the sauce. Stir gently to avoid breaking the meatballs.
Step 4: Serve and Savor
- Transfer the meatballs and sauce to a serving dish and sprinkle generously with fresh cilantro for a burst of color and freshness.
- Serve hot with your choice of sides—fluffy basmati rice, warm naan, or roti are traditional, but you can also pair with quinoa, cauliflower rice, or steamed vegetables for a lighter option.
Serving Suggestions
- Classic Pairing: Serve with jeera (cumin) rice and a side of cucumber raita to cool the palate.
- Low-Carb Option: Pair with zucchini noodles or roasted spaghetti squash for a lighter meal.
- Party Platter: Skewer the meatballs with toothpicks and serve the sauce as a dip for a fun appetizer.
- Meal Prep: Divide into airtight containers with rice or naan for easy lunches throughout the week.
Tips for Success
- Don’t Skip the Sear: Browning the meatballs adds depth and texture. If baking, consider broiling for the last 2 minutes for a golden finish.
- Adjust the Heat: For a milder dish, reduce or omit the cayenne pepper. For extra spice, add a pinch of chili powder or a sliced green chili.
- Make It Ahead: Prepare the meatballs and sauce separately, then combine and reheat when ready to serve. The flavors deepen overnight!
- Freezer-Friendly: Freeze cooked meatballs and sauce separately for up to 3 months. Thaw overnight in the fridge before reheating.
Variations to Try
- Vegetarian Twist: Swap the chicken for mashed chickpeas or lentils to make vegetarian meatballs. Use a bit of flour or oat flour to bind them.
- Dairy-Free Delight: Use coconut milk instead of cream and omit the yogurt. Add a splash of lime juice for tang.
- Spicy Kick: Add finely chopped serrano peppers or extra cayenne for a fiery version.
- Nutty Depth: Stir in a tablespoon of cashew or almond butter to the sauce for a richer, nuttier flavor.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between.
A Little Backstory
Butter chicken, or murgh makhani, hails from Northern India, where it was reportedly created in the 1950s by chefs in Delhi who wanted to repurpose leftover tandoori chicken in a rich, buttery tomato sauce. This meatball version is a modern spin, combining the convenience of ground chicken with the soul-warming flavors of the original dish. It’s a testament to how global cuisines can evolve while staying true to their roots, making it a perfect dish for home cooks looking to explore Indian flavors in a fresh, approachable way.
Nutritional Information (Approximate, per serving)
- Serving Size: 4-5 meatballs with sauce (based on 4 servings)
- Calories: 450-500 kcal
- Protein: 25g
- Fat: 30g
- Carbohydrates: 15g
- Note: Values vary based on ingredients (e.g., heavy cream vs. coconut milk) and serving size.
