Butter Chicken Meatballs Creamy Tomato (Printable View)
Juicy chicken meatballs in a rich tomato sauce with bold Indian flavors. Delicious with rice or naan.
# Ingredient List:
→ For the Meatballs
01 - 1.1 pounds ground chicken
02 - 1/3 cup breadcrumbs (gluten-free optional)
03 - 1 large egg
04 - 2 tablespoons fresh cilantro, finely chopped
05 - 1 tablespoon fresh ginger, grated
06 - 2 cloves garlic, minced
07 - 1 teaspoon garam masala
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon ground black pepper
→ For the Butter Chicken Sauce
12 - 2 tablespoons unsalted butter
13 - 1 tablespoon vegetable oil
14 - 1 large onion, finely diced
15 - 3 cloves garlic, minced
16 - 1 tablespoon fresh ginger, grated
17 - 2 teaspoons garam masala
18 - 1 teaspoon ground cumin
19 - 1 teaspoon ground coriander
20 - 1/2 teaspoon turmeric
21 - 1/2 teaspoon chili powder (adjust to taste)
22 - 14 ounces canned crushed tomatoes
23 - 1/2 cup heavy whipping cream
24 - 1 teaspoon granulated sugar
25 - Kosher salt, to taste
26 - 2 tablespoons fresh cilantro, chopped, for garnish
# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground chicken, breadcrumbs, egg, cilantro, ginger, garlic, garam masala, cumin, chili powder, salt, and pepper. Mix gently until just incorporated.
03 - Shape the mixture into 20 to 24 evenly sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes, or until cooked through and lightly browned.
05 - While meatballs are baking, heat butter and vegetable oil in a large skillet over medium heat. Add diced onion and sauté until soft and golden, about 5 minutes.
06 - Stir in garlic, ginger, garam masala, cumin, coriander, turmeric, and chili powder. Cook for 1 to 2 minutes until the spices are fragrant.
07 - Pour in crushed tomatoes and add sugar. Simmer gently for 10 minutes, stirring occasionally.
08 - Reduce heat to low. Stir in heavy whipping cream and season sauce with salt. Simmer for 2 to 3 minutes until creamy.
09 - Transfer baked meatballs to the sauce, gently stir to coat, and simmer for 5 minutes to allow flavors to meld.
10 - Garnish with chopped cilantro and serve hot alongside steamed rice or naan.
# Expert Suggestions:
01 -
- Uses simple pantry ingredients you likely have already
- Ready in under an hour for easy weeknight cooking
- Elevates everyday chicken with robust Indian spices and a velvety sauce
- Family-friendly and customizable for spice preferences
02 -
- Rich in protein and flavor
- Flexible for gluten-free or dairy-free cooking
- Makes great leftovers for lunch the next day
03 -
- If you want ultra-juicy meatballs use ground chicken with a little higher fat content
- Avoid overmixing for tenderness You can toast whole spices before grinding to amplify their flavors I learned the hard way you really should not rush the onion step It is what sets a good curry apart from a great one