Juicy & Tender Butter Chicken Meatballs Recipe

meatballs in butter chicken sauce in a bowl

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Juicy & Tender Butter Chicken Meatballs Recipe

Juicy Butter Chicken Meatballs 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!

Course dinner, entree, lunch

Cuisine Indian Inspired

Keyword butter chicken, chicken, chicken meatballs, Indian food

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 431kcal

Author Tamara J.

Equipment

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

Milk substitution: Use 2 cups whole milk for a lighter, thinner sauce. To thicken, reserve 2 tablespoons of that cold milk and whisk with 1 tablespoon cornstarch. Add the remaining milk at step 6, then stir in the slurry during the last few minutes of step 7. Heat gently until thickened.

Salt: These measurements assume unsalted butter and plain breadcrumbs. Taste before adding extra salt because canned tomato sauce varies.

Pan size: Use a deep 12-inch skillet or wide braiser. Divide between two pans if the meatballs don’t fit comfortably in the sauce.

Nutrition