Butter Chicken Meatballs
These Butter Chicken Meatballs deliver the same bold, rich, aromatic flavors as the original, but with juicy chicken meatballs in a creamy, spiced tomato-based sauce.
Servings 4 people
Equipment
- blender or immersion blender
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup unseasoned Italian breadcrumbs
- 1 egg
- 2 tbsp unflavored greek yogurt
- 3 fresh garlic cloves grated
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1 tsp sweet paprika
- 1/2 tsp onion powder
Butter Chicken Sauce
- 3 tbsp butter
- 1 yellow onion diced
- 6 garlic cloves minced
- 1/2 tsp fresh ginger grated
- 28 oz crushed tomatoes
- 1/3 cup heavy cream
- 1/4 cup cilantro chopped
- cooked basmati rice & naan for serving
Sauce Spices
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp sweet paprika
- 1/2 tsp coriander
Instructions
- In a bowl, combine the ground chicken, breadcrumbs, egg, greek yogurt, grated garlic, and meatball spices. Add a generous pinch of kosher salt and mix thoroughly with your hands until well combined.
- Divide the mixture and roll into 16 meatballs. Place in the fridge covered until ready to cook.
- In a sauté pan over low heat, melt the butter. Once hot, add the onions and garlic and cook for 2–3 minutes, until soft and fragrant. Add in ginger and sauce spices and cook for 1-2 minutes.
- Pour in the crushed tomatoes and simmer covered, on low, for 10 minutes.
- After 10 minutes, remove from the heat. Use an immersion blender to blend until smooth, or transfer the contents to a blender and blend. Return the sauce to the pan.
- Turn the burner back to low and stir in the heavy cream.
- Add the chicken meatballs directly into the sauce. Cover the pan with a lid and simmer on low for 6 minutes. Gently flip the meatballs and continue cooking for another 5–6 minutes, or until they’re cooked through.
- Top with the cilantro and serve with basmati rice and naan.