Description
These Butter Chicken Meatballs combine tender ground chicken meatballs with a rich, creamy, and spiced tomato sauce inspired by classic Indian flavors. Cooked on the stovetop, they deliver a comforting and flavorful meal perfect for serving with rice, naan, or a low-carb alternative.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce & Cooking
- 2 tablespoons oil (for frying)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1 tablespoon sugar
- Chopped cilantro (for garnish)
Instructions
- Prepare the meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, grated ginger, salt, and black pepper. Mix everything thoroughly until well combined, then shape the mixture into small, evenly sized meatballs to ensure even cooking.
- Fry the meatballs: Heat oil in a large skillet over medium heat. Add the meatballs and cook for about 6–8 minutes, turning occasionally until they turn golden brown on all sides and are cooked through. Once done, remove the meatballs from the skillet and set them aside.
- Sauté aromatics: In the same skillet, melt butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute to release their flavors.
- Add spices: Sprinkle in the garam masala, ground cumin, chili powder, turmeric, smoked paprika, and salt. Stir and cook the spices for 1 minute until fragrant, which will deepen the sauce’s flavor.
- Simmer tomatoes: Pour in the crushed tomatoes and stir well. Let the sauce simmer gently for about 10 minutes to thicken and blend the flavors.
- Finish the sauce: Stir in the heavy cream and sugar, mixing until the sauce is smooth and creamy. Then, return the cooked meatballs to the skillet, coating them well with the sauce.
- Simmer with meatballs: Let the meatballs simmer in the sauce for 5–7 minutes to absorb the flavors and heat through completely.
- Garnish and serve: Sprinkle chopped cilantro over the meatballs and sauce just before serving. Serve hot with rice, naan, or cauliflower rice for a delicious meal.
Notes
- For a dairy-free alternative, use coconut milk instead of heavy cream and substitute butter with a dairy-free margarine or oil.
- Serve alongside steamed basmati rice, naan bread, or cauliflower rice for a low-carb option.
- Use gluten-free breadcrumbs to make the recipe suitable for a gluten-free diet.
- Adjust the chili powder amount to control the heat level according to your preference.
