Butter Chicken Meatballs

I think butter chicken is my favourite Indian dish (I know.. so basic!). And my sister is obsessed with it. This version features tender chicken meatballs in a creamy, savoury butter chicken sauce. It’s not very spicy at all, so it’s great for those who don’t love heat. You’re going to love these butter chicken meatballs!

how to make butter chicken meatballs

First you will start with the meatballs. They will later be simmered in a delicious sauce, so they don’t need to be elaborate – just tasty! Make them with just ground chicken, panko, and an egg, seasoned with salt and pepper.

Form them into meatballs and set them on a baking sheet covered with parchment paper. I use a rounded tablespoon-size measuring spoon to help keep them evenly sized. Bake them for 15 minutes at 450°F, until cooked through and a little bit crispy on the outside.

While the meatballs are baking, get started with the sauce. In a medium sized bowl combine the following ingredients: tomato purée, yogurt, ginger, coriander, lemon juice, garam masala, tumeric, cumin, chilli powder.

Mix these these ingredients together then set the bowl aside. (Watch out for that tumeric. It’s bad for staining nails or fabrics if you get it on you.)

Heat the olive oil in a large skillet over medium heat. Cook the sliced onion until it begins to become translucent. Then add the minced garlic and cook for another minute.

Stir the prepared, mixed sauce ingredients into your skillet. Bring it just to a boil before stirring in the cream, sugar, and salt. Reduce to a simmer and continue cooking for fifteen minutes.

Stir in the meatballs and simmer for another five minutes. Now your butter chicken meatballs are ready to enjoy!

I served them with butter chicken’s traditional counterpart – basmati rice. It goes wonderfully with naan bread as well. And fresh coriander makes a simple but effective garnish.

For another fantastic chicken dish, check out my grilled mango lime chicken!

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