Creamy Butter Chicken Meatballs

Butter Chicken Meatballs

By Chelsea Lords

These Butter Chicken Meatballs transform the beloved flavors of classic Butter Chicken into tender, succulent meatballs tossed in a rich, creamy curry sauce. An irresistible and satisfying meal for any occasion!

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 4 servings

Equipment

• 2 Large pans (one oven-safe)
• Blender

Ingredients

Spices

• 2 tablespoons ground cumin
• 2 tablespoons garam masala
• 1-1/2 tablespoons ground turmeric
• 1-1/2 tablespoons paprika
• 1-1/2 tablespoons finely minced garlic (4 cloves)
• 1-1/2 tablespoons finely minced ginger (1-inch piece)
• 1/8 teaspoon cayenne pepper (optional, adjust to taste)

Meatballs

• 1 pound ground chicken (preferably dark meat for juiciness)
• 1/2 cup grated yellow onion (lightly packed)
• 1/2 cup panko breadcrumbs (see Note 1)
• 1 large egg
• 2 tablespoons finely chopped cilantro
• Juice of 1 lemon (approx. 1 tablespoon)
• Salt and pepper, to taste
• 1/3 cup flour
• Cooking spray
• 1/4 cup coconut oil (measured when solid)

Curry Sauce

• 3 tablespoons unsalted butter
• 1-1/2 cups finely diced yellow onion (1 very large onion)
• 1 tablespoon granulated sugar
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 1-1/4 cups heavy cream
• Serving suggestions (see Note 2)

Instructions

1. Prepare Spices: In a small bowl, thoroughly stir together all the dry spices, minced garlic, and minced ginger. (Peel ginger with a spoon or vegetable peeler before finely mincing).
2. Form Meatballs: In a large bowl, combine the ground chicken, grated yellow onion (peel and grate on large holes, then lightly pack to measure), panko breadcrumbs, egg, and finely chopped cilantro. Squeeze the lemon to yield 1 tablespoon of juice and add it to the mixture. Incorporate half of the prepared spice mix. Season generously with salt and pepper to taste (I typically add 1 teaspoon of each). Knead the ingredients gently until just evenly combined. Avoid overmixing to keep the meatballs tender. Cover the bowl tightly and refrigerate until Step 4.
3. Prepare Curry Sauce: Meanwhile, heat the unsalted butter in a large pan over medium heat. Add the finely diced onion and cook, stirring occasionally, for 7–9 minutes, or until the onions turn a golden color. Reduce heat if they begin to brown too quickly. Add the granulated sugar and continue to sauté for another 3–5 minutes, allowing the onions to lightly caramelize. Stir in the remaining half of the spice mix and the tomato paste. Cook for 2–3 minutes, stirring constantly, until very fragrant. Reduce heat if the mixture begins to burn. Add the fire-roasted crushed tomatoes and sauté for 1 minute. Pour in the heavy cream and season with salt and pepper to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir well, then reduce the heat to the lowest setting and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and becomes deeply fragrant.
4. Roll Meatballs: While the sauce simmers, preheat your oven to 350°F (175°C). Place the flour in a shallow bowl and set aside. Line a large plate or sheet pan with parchment paper. Lightly spray a 1-tablespoon measuring spoon with cooking spray to help portion out the meatball mixture onto the parchment-lined plate. Once all portions are on the plate, roll each portion into a smooth ball. Then, roll each meatball in the flour, tapping off any excess. Batch portioning speeds up this process considerably.
5. Sear Meatballs: Heat the coconut oil in a large oven-safe pan over medium-high heat. Add half of the meatballs to the pan. Sauté for about 4 minutes, turning them with tongs after 2 minutes, until the meatballs are beautifully browned on the outsides but not fully cooked through. Transfer the seared meatballs to a clean plate.
6. Bake Meatballs: Repeat the searing process with the remaining meatballs, adding extra coconut oil if needed. After searing, discard the used parchment paper and quickly rinse or wipe out the pan. Spray the pan with cooking spray. Return all the meatballs to the cleaned pan, then place it in the preheated oven and bake for 7–15 minutes, or until the meatballs are completely cooked through. Use a meat thermometer to check the internal temperature, aiming for 160°F (carryover heat will bring it to 165°F). I typically check at 5 minutes and then every 3 minutes thereafter; in my oven, this usually takes about 12 minutes.
7. Finish Sauce and Combine: While the meatballs are baking, transfer the simmered and thickened curry sauce to a blender. Blend until it achieves a completely smooth and velvety consistency. Return the blended sauce to the pan. If desired, stir in about 1/3 cup of freshly chopped cilantro at this stage. Once the meatballs are fully cooked, add them directly to the warm sauce and stir gently to coat them evenly.
8. Serve: Serve the saucy Butter Chicken Meatballs generously over fluffy cooked basmati rice (see Note 2). Garnish with additional fresh cilantro leaves for a burst of color and freshness (optional). Pair with warm, toasted naan bread (see Note 3) for the ultimate Indian-inspired dining experience. Enjoy!

Recipe Notes

Note 1: Panko breadcrumbs are a Japanese-style breadcrumb known for their light, airy, and crispy texture. You can typically find them near other breadcrumbs or in the Asian food aisle of your grocery store.

Note 2: Here are my favorite serving suggestions to complement these delicious Butter Chicken Meatballs:

• Cooked basmati rice: Its fragrant, long grains are perfect for soaking up the rich sauce.
• Toasted naan bread: Ideal for scooping up every last drop of the creamy curry.
• Fresh cilantro: A sprinkle adds brightness and a fresh aromatic finish.

Here’s how I cook basmati rice for perfect fluffy results:

• Measure the rice and rinse it thoroughly in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and prevents stickiness.
• Place the rinsed rice in a bowl and cover it with water to soak for about 5–10 minutes. This helps the grains cook evenly.
• While the rice soaks, fill a large pot with water and bring it to a rolling boil over high heat.
• Once the water is boiling rapidly, drain the soaked rice and add it to the pot.
• Cook the rice without reducing the heat for 5 minutes (taste and ensure the rice is tender; add another minute if not).
• Immediately drain the cooked rice through a fine-mesh sieve and return it to the hot pot. Cover and let it steam off the heat for 5-10 minutes. Fluff with a fork before serving.

Note 3: Here’s how I toast naan bread to perfection:

• Spray both sides of the naan bread lightly with cooking spray. “Grill” the naan directly over an open stovetop flame using tongs until it’s slightly charred and puffed in spots.
• Alternatively, for a quick and easy method, warm the naan in the microwave. Cover it with a damp paper towel to keep it soft and moist, and heat for 20-30 seconds per piece.

Storage: Store any leftover Butter Chicken Meatballs in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until thoroughly warmed through.