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Butter Chicken Meatballs

Delicious and nutritious Butter Chicken Meatballs that effortlessly blend flavor with health, ideal for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Lean protein that forms the base of the meatballs.
  • 1/4 cup Plain Bread Crumbs Helps bind the mixture; can substitute with gluten-free bread crumbs or almond flour.
  • 1 large Egg Acts as a binder for the meatballs.
  • 2 cloves Garlic (minced) Adds depth of flavor.
  • 1 tsp Lemon Zest Brightens up flavors.
  • 1/2 tsp Salt Essential seasoning.
  • 1/4 tsp Dried Ginger Provides warmth; fresh ginger is an even better match.
  • 1 tsp Cumin Powder Adds earthiness.
  • 1 tsp Curry Powder Gives that authentic butter chicken flavor.
  • 1 tsp Garam Masala A blend that hits all the right notes.
For the Sauce
  • 3 tbsp Butter or Ghee Richness that enhances the sauce.
  • 1/4 cup Onion (finely minced) Sweetness and flavor.
  • 1/4 tsp Ginger (fresh or dried) Extra zing in the sauce.
  • 2 cloves Garlic (minced) Double the garlic means double the taste.
  • 2 Tbsp Tomato Paste Richness and color.
  • 2 cups Coconut Milk Creamy base for the sauce; full-fat works best for a luscious texture.
  • 1 tsp Salt Balances all flavors.
  • 1 tsp Cumin Extra seasoning for taste.
  • 1/2 tsp Garam Masala Infuses the sauce with warmth and complexity.
  • 1/2 tsp Coriander powder Complements the spices.

Method
 

Preparation
  1. In a large bowl, combine ground chicken, bread crumbs, egg, minced garlic, lemon zest, salt, dried ginger, cumin powder, curry powder, and garam masala. Mix until just combined.
  2. Using your hands, shape the mixture into meatballs, approximately 1-inch in diameter. Set them aside on a baking sheet for easy transfer later.
Cooking
  1. Heat 1.5 tablespoons of butter or ghee in a large skillet over medium heat. Add the meatballs and cook for about 10 minutes, turning them occasionally until they’re golden brown on all sides and cooked through to an internal temperature of 165°F.
  2. In the same skillet, add the remaining butter or ghee. Sauté minced onion for about 3-4 minutes until soft. Add the fresh garlic and ginger; cook for an additional 1-2 minutes until fragrant.
  3. Stir in the tomato paste until well combined, then slowly whisk in the coconut milk. Bring to a gentle simmer.
  4. Add salt, cumin, garam masala, and coriander powder to the sauce, stirring well to integrate the spices. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
  5. Gently place the golden meatballs back into the sauce, ensuring they’re well-coated. Let them simmer together for another 5 minutes for the flavors to infuse.
Serving
  1. Serve the butter chicken meatballs warm, garnished with fresh cilantro if desired. They shine alongside rice or your favorite grain.

Notes

Prepare a double batch and store half in the freezer for easy reruns. Let the meatballs sit in the sauce for a bit before serving for enhanced flavor absorption.