Butter Chicken Meatballs Creamy Tomato

Juicy chicken meatballs simmered in a creamy tomato sauce bring together the iconic flavors of butter chicken in a completely new way. When I first tested this recipe it instantly became my go-to for a comforting weeknight meal that still feels celebratory and full of character.

This dish rescued a dull Wednesday for me once I was craving something cozy but not complicated. Rolling meatballs while the sauce simmers feels homey and is perfect for slow afternoons but also fast enough for busy days.

Ingredients

• Ground chicken: brings a lighter touch while still soaking up all flavors choose lean but not ultra-lean for juicy results
• Breadcrumbs: help bind and keep the meatballs tender use fresh or high-quality gluten-free if needed
• Large egg: acts as a binder for structure
• Fresh cilantro: provides bright herbal notes chop leaves finely for an even mix
• Fresh ginger: adds zesty depth try to use freshly grated for maximum flavor
• Garlic cloves: infuse the mix with aromatic warmth opt for fresh over jarred
• Garam masala: layers the iconic smoky warmth look for freshly ground or a reputable spice brand
• Ground cumin: gives nuttiness and earthiness buy whole seeds and grind for best aroma
• Chili powder: brings a gentle heat adjust more or less for your tolerance
• Salt: is essential for seasoning every layer
• Black pepper: gives a subtle kick
• Unsalted butter: is the signature base for the sauce use high-fat European style for richer depth
• Vegetable oil: helps the butter not burn
• Large onion: gives sweetness and body finely dice for even cooking
• More garlic and ginger for the sauce: are necessary for full flavor infusion
• Ground coriander and turmeric: bring floral complexity and golden color check dates for freshness
• Canned crushed tomatoes: form the tangy rich sauce choose organic or Italian for sweetness
• Heavy cream: smooths everything out warm to room temperature for easy blending
• Sugar: balances acidity just a touch
• Extra cilantro for garnish: keeps everything tasting fresh

Instructions

Prepare the Oven and Pan:

Preheat your oven to two hundred degrees Celsius four hundred degrees Fahrenheit and line a large baking sheet with parchment paper for even cooking and easy cleanup

Mix the Meatball Mixture:

In a large bowl combine ground chicken breadcrumbs egg cilantro ginger garlic garam masala cumin chili powder salt and black pepper Mix with your hands or a spoon until well blended but do not overmix or meatballs will be tough

Shape and Bake Meatballs:

Scoop about a tablespoon of mixture for each meatball and roll gently to shape You should get about twenty to twenty four meatballs Place them evenly spaced on the lined baking sheet Bake in the preheated oven for fifteen to eighteen minutes until cooked through and lightly browned flipping once if you want even color

Build the Sauce Base:

While meatballs bake heat the butter and vegetable oil together in a wide skillet over medium heat Add finely diced onion and let it cook gently for five minutes or until soft and golden This is the foundation of your sauce so let the onions truly soften and sweeten

Toast the Spices:

Add minced garlic and ginger to the pan Stir constantly for about one minute then sprinkle in garam masala ground cumin coriander turmeric and chili powder Stir and cook for one to two minutes until the spices release their aroma

Simmer the Tomato Sauce:

Pour in the crushed tomatoes and add sugar Stir to combine Simmer gently for ten minutes stirring occasionally The sauce should reduce slightly and deepen in color Taste for acidity and add a pinch more sugar if you like

Finish with Cream:

Reduce the heat to low and stir in the heavy cream Mix well to create a silky sauce and adjust salt to taste Simmer gently for two to three minutes just until heated through

Marry Meatballs with the Sauce:

Gently add the baked chicken meatballs into the skillet and use a spoon to coat them in the sauce Let them simmer for an additional five minutes so everything melds together

Garnish and Serve:

Sprinkle chopped cilantro over the top Serve hot over steamed rice or with warm naan for the classic butter chicken feel

Save

My favorite part is the hit of garam masala in the sauce it instantly transports me to my grandmother’s kitchen where kitchen windows fogged up with vibrant curries on colder nights Whenever I make this dish now the aroma brings those nostalgic moments right back

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days To reheat use a skillet over gentle heat adding a splash of cream or water if the sauce thickens too much These meatballs can be frozen after baking let them cool then store in freezer bags When ready to use reheat gently in sauce without thawing

Ingredient Substitutions

Ground turkey or lamb can replace chicken for a twist on the flavor For gluten-free use almond flour or rolled oats in place of breadcrumbs Coconut cream can swap for heavy cream if you want a dairy-free alternative without sacrificing richness

Serving Suggestions

Spoon over fluffy basmati rice or tuck into toasted naan Top with extra herbs or a squeeze of lemon for fresh contrast For a party style platter add quick cucumber salad or pickled onions alongside

Save

This dish brings celebration to any weeknight and turns leftovers into crave-worthy lunches the next day.

Questions & Answers

→ Can I make these meatballs dairy-free?

Yes, substitute coconut cream for heavy cream and use vegan butter to create a dairy-free version.

→ Is it possible to prepare this dish gluten-free?

Use certified gluten-free breadcrumbs and always check the labels on other packaged ingredients.

→ Which accompaniments work best with these meatballs?

Steamed basmati rice, warm naan bread, or even cauliflower rice complement the flavors well.

→ How can I adjust the spice level?

Modify the amount of chili powder to match your preferred level of heat in the sauce and meatballs.

→ Can the meatballs be made ahead?

You can bake the meatballs in advance, then reheat them in the sauce when ready to serve for best flavor.

→ What can I use instead of ground chicken?

Try ground turkey or even a plant-based substitute for a different twist while keeping the same cooking method.