Butter Chicken Meatballs
Juicy Butter Chicken Meatballs in Creamy Tomato Sauce seasoned with warm spices like garam masala and coriander, then simmered in a rich tomato cream sauce. Searing them in butter adds golden-brown edges before they finish cooking in the sauce. Spoon them over basmati rice and grab some warm naan, you’ll want it for every last bit!
You should definitely try this Chicken Katsu Curry and these Teriyaki Chicken Meatballs while you’re here too!
This is the kind of dinner where the sauce deserves just as much attention as the meatballs! I season the ground chicken, scoop it into uniform portions, and sear the meatballs in butter until they are golden brown. Then they finish cooking in that rich, warmly spiced sauce.
Ingredients for Butter Chicken Meatballs
These chicken meatballs are a butter chicken inspired dinner made with ground chicken in place of chicken pieces. The sauce combines butter, tomatoes, cream, and warm spices for a rich, savory finish.
This version uses finely diced onion and canned tomato sauce, so there’s no need to blend the sauce. The onion softens as everything cooks, leaving little bits of texture throughout.
- Ground chicken: The base for tender, flavorful meatballs.
- Breadcrumbs and Greek yogurt: Help hold the meatballs together and add moisture.
- Onion and cilantro: Add savory flavor and freshness.
- Seasonings: Garam masala, coriander, cumin, paprika, garlic powder, onion powder, salt, and pepper season the meatballs.
- Butter, garlic, and onion: Build the foundation of the sauce and give the meatballs a golden sear.
- Tomato paste and tomato sauce: Create a rich tomato base.
- Heavy cream or milk: Adds creaminess; cream makes a thicker, richer sauce.
- Sauce spices: Garam masala, coriander, cumin, paprika, and turmeric add warmth, with optional cayenne for heat.
How to make Butter Chicken Meatballs
My little trick for shaping the meatballs is to use a 1½-tablespoon cookie scoop. It keeps the meatballs close to the same size so they cook evenly, and it saves you from guessing how much chicken to grab each time.
Mix the seasonings, onions, and cilantro into the ground chicken.
Form the chicken into round meatballs.
Sear the chicken meatballs in a skillet until brown on each side.
Saute onion, garlic, and spices in the skillet.
Pour in the tomato paste, tomato sauce, and heavy cream.
Mix the butter chicken sauce together, and add the meatballs back in the skillet.
Cover the skillet and simmer the ground chicken meatballs in the butter chicken sauce for 20 minutes, stir occasionally so that it doesn’t burn.
What’s the difference between coriander and cilantro?
In this recipe, ground coriander means the dried ground seed, which has a warm, citrusy flavor. Cilantro means the fresh green leaves. Both are used, and they add different flavors.
Pro Tips for Chicken Meatball Curry
- Dice the onion finely. Large pieces can make shaping difficult and may stay crunchy inside the meatballs.
- Mix gently. Overworking ground chicken can make the meatballs firm.
- Chill a sticky mixture. Refrigerate for 15–20 minutes if the mixture is too soft to shape easily.
- Sear in batches. Crowding the skillet traps moisture and makes browning harder.
- Watch the butter. Medium heat gives you more control and helps prevent scorching.
- Briefly bloom the spices. Stir them into the butter before adding the tomato ingredients, but keep them moving so they don’t burn.
- Keep the simmer gentle. A rolling boil can dry out the chicken and cause a milk based sauce to separate.
FAQ
Yes, ground turkey works as a substitute, although the flavor and texture will be slightly different. Cook the meatballs to 165°F.
They’re warmly spiced, with optional heat from cayenne. Leave out the cayenne for a milder dinner. Garam masala blends vary, so check yours if you’re sensitive to spice.
Overmixing, very lean chicken, too many breadcrumbs, or cooking at a hard boil can make meatballs firm. Mix lightly, measure the breadcrumbs, and keep the sauce at a gentle simmer.
Juicy & Tender Butter Chicken Meatballs Recipe
Ingredients
Chicken Meatballs
- 2 pounds Ground chicken
- ¾ cup Plain fine dry breadcrumbs
- 1 whole Yellow onion, finely diced (save 1/2 for the sauce)
- ¼ cup Cilantro, finely chopped, fresh
- 1 tablespoon Greek yogurt, plain
- 1 tablespoon Garam masala
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1½ teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter, unsalted, for searing, plus up to 1 tablespoon more as needed
Butter Chicken Sauce
- 3 tablespoons Butter, unsalted
- ½ of a whole Yellow onion, finely diced (use other half from above)
- 3 cloves Garlic, Minced
- 1 teaspoon Ginger, freshly grated, optional
- 1 tablespoon Garam masala
- 2 teaspoons Ground coriander
- 1½ teaspoons Ground cumin
- 1½ teaspoon Paprika
- ½ teaspoon Ground turmeric
- ½ teaspoon Salt, plus more to taste
- ¼ teaspoon Black pepper
- ¼ teaspoon Cayenne pepper, optional for spice
- 2 tablespoons Tomato paste
- 1 15-ounce can Tomato sauce
- 1 cup Heavy cream, or 2 cups whole milk with the adjustment below
- 1 teaspoon Granulated sugar, optional, to balance tart tomatoes
- Water, as needed to thin the sauce
Instructions
- Combine the ground chicken, breadcrumbs, ½ cup onion, cilantro, Greek yogurt, and all meatball seasonings in a large bowl. Mix gently just until combined.
- Do not overmix the ground chicken! Portion them out with a 1½-tablespoon cookie scoop. Dampen your hands so the chicken mixture doesn't stick. Gently roll each meatball, and set them aside on sheet pan.
- Melt 2 tablespoons butter in a large, deep skillet over medium heat. Working in batches, sear the meatballs for about 4 minutes per side, until golden. Transfer the meatballs to a plate or bowl. Add additional butter as needed between batches and lower the heat if it starts to scorch.
- Add 3 tablespoons butter into the skillet and let it melt. Now add in the onion to and cook for 4–5 minutes, until softened. Add garlic and optional ginger; cook for 30 seconds.
- Now stir in the seasonings and stir for 15–30 seconds to let them bloom. Stir in the tomato paste and cook for 1–2 minutes. Then add in the tomato sauce, scraping up the browned bits. Reduce the heat to low and slowly stir in the heavy cream.
- Return the meatballs and their juices to the skillet. Simmer gently, covered, on low for about 10 minutes, then uncovered for the last 10 minutes. Be sure to stir occasionally. Add a splash of water (1 teaspoon at a time) if the sauce becomes too thick.
- Taste and adjust salt. Add up to 1 teaspoon sugar if the tomatoes taste too sharp. Garnish with cilantro and serve with basmati rice and naan. And enjoy!
Notes
Equipment
Be sure to tag me on Instagram or Facebook when you make this Butter Chicken Meatballs recipe! I would love to see your creation, and give you a shoutout!
