Butter Chicken Meatballs bring all the creamy, flavorful goodness of classic Butter Chicken into bite-sized meatballs, smothered in a rich curry sauce.
author’s note
Skip The Takeout, Make This Instead!
Butter Chicken is a forever favorite at my house. One busy night I pulled out ground chicken for Chicken Parmesan Meatballs and then realized I was missing a few key ingredients.
I pivoted and used my Butter Chicken spice profile instead. The first test had so much flavor that I kept going until the meatballs were extra tender and the sauce was ultra creamy and full of warm spice.
Now I make these when I have company, or when I can carve out a little extra time and want a show-stopper dinner.
Ingredients In Butter Chicken Meatballs
| Ingredient | Swap or Tip |
|---|---|
| Ground chicken (dark meat if possible) | Ground turkey works. Avoid extra-lean meat so it stays juicy. |
| Panko breadcrumbs | Use regular breadcrumbs or crushed plain crackers. |
| Egg | No egg. Use 1 tbsp milk plus 1 tbsp extra breadcrumbs to bind. |
| Ginger + garlic | Pastes work great for speed. |
| Garam masala | No garam masala. Use curry powder. |
| Tomato passata or crushed tomatoes | Tomato sauce works. Simmer a bit to thicken. |
| Butter + cream | Use half-and-half or coconut cream. Flavor will change a bit. |
| Sugar or honey (pinch) | Add to taste at the end. |
The Double-Purpose Spice Blend
Stir together garam masala, turmeric, cumin, paprika, cayenne, salt, and pepper. Use half in the butter chicken meatballs mix and save half for the sauce.
Spice Level Guide
- Mild: skip the cayenne.
- Medium: use the amount listed.
- Hot: add a pinch more at the end and let it bloom in butter first for a smoother heat.
Quick Tip
Invest in a meat thermometer — you’ll be amazed how handy it is! The meatballs need to be cooked to 160 degrees F (carryover heat takes them to 165 degrees F). Since cooking time will vary due to several factors, I always recommend using a digital meat thermometer to remove any guesswork on your end. Undercooked chicken meatballs aren’t safe to consume and overcooked meatballs will be dry and flavorless.
Tips For Butter Chicken Meatballs
- Stop mixing as soon as the meatball mixture looks uniform.
- Roll small and even so everything cooks at the same rate.
- A digital thermometer removes guesswork. Aim for 165°F in the center.
Storage
- Make-ahead: Roll meatballs and refrigerate up to 24 hours. Sauce can be made up to 2 days in advance.
- Store: Refrigerate leftovers in an airtight container for 3 to 4 days.
- Freeze: Freeze cooked meatballs in sauce for up to 2 months. Thaw overnight and warm on low.
More Delicious Curries:
Butter Chicken Meatballs
These Butter Chicken Meatballs take all the flavors of classic Butter Chicken and turn them into tender, flavorful meatballs tossed in a rich, creamy curry sauce. Irresistible!
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
Meatballs
- 1 pound ground chicken
- 1/2 cup yellow onion grated
- 1/2 cup panko breadcrumbs see note 1
- 1 large egg
- 2 tablespoons finely chopped cilantro
- 1 lemon
- Salt and pepper
- 1/3 cup flour
- Cooking spray
- 1/4 cup coconut oil measured when solid
Curry
- 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
- Spices: In a small bowl, stir together all spices, garlic, and ginger (You can peel the ginger with a spoon or vegetable peeler and finely mince it).
- Meatballs: In a large bowl, combine ground chicken, grated yellow onion (peel and then grate on large holes of a grater, then lightly pack to measure), panko, egg, cilantro. Juice lemon to get 1 tablespoon juice and add. Add 1/2 the spice mix and season meatballs with salt and pepper to taste (I add 1 teaspoon each). Knead ingredients together until evenly combined. Do not overmix or over-knead. Cover tightly and refrigerate until step 4.
- Curry: Meanwhile, from the curry ingredients, heat butter in a large pan; add finely diced onion and cook, stirring occasionally, 7–9 minutes. Reduce heat if it begins to burn/brown—we’re looking for a golden color. Add sugar and continue to sauté until onions are lightly caramelized, another 3–5 minutes. Add the other half of the spice mix and tomato paste. Stir 2–3 minutes or until very fragrant. Reduce heat if the mixture begins to burn. Add fire-roasted crushed tomatoes and sauté 1 minute. Add heavy cream and salt and pepper to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir, then reduce heat to the lowest setting. Simmer 15–20 minutes, stirring occasionally, or until sauce thickens and is fragrant.
- Roll Meatballs: While sauce simmers, preheat oven to 350°F. Add the flour to a 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 portion the meatballs onto the parchment-lined plate. Once all portions are on the plate, roll each into a ball, then roll them in flour, tapping off excess flour. Batch portioning makes the process much faster!
- Sear Meatballs: Heat coconut oil to medium-high in a large oven-safe pan. Add half the meatballs. Sauté 4 minutes, turning with tongs after 2 minutes, until meatballs are browned on the outsides but not cooked through. Discard parchment paper and return meatballs to the plate.
- Bake: Repeat with remaining meatballs, adding extra coconut oil if needed. Transfer meatballs to the plate and quickly rinse or wipe out the pan. Spray with cooking spray. Return the rest of the meatballs to the pan, then place it in the oven and bake 7–15 minutes or until meatballs are completely cooked through (160℉). I check the meatballs with an oven thermometer at 5 minutes and every 3 minutes after that. It takes about 12 minutes in my oven.
- Finish Sauce: Meanwhile, transfer simmered and thickened sauce to a blender. Blend until completely smooth and return to pan. if desired, stir in chopped cilantro here (I add about 1/3 cup). Once meatballs are cooked through, add them to the sauce and stir to coat.
- Serve: Serve saucy meatballs over cooked basmati rice (see note 2) and garnish with additional cilantro leaves (optional). Serve with toasted naan (see note 3). Enjoy!
Recipe Notes
Note 1: Panko is a Japanese-style breadcrumb found near other breadcrumbs or in the Asian food aisle.
Note 2: Here are my favorite serving suggestions: cooked basmati rice, toasted naan, and fresh cilantro.
Here’s how I cook basmati rice:
- Measure the rice and rinse it in a fine-mesh sieve until the water runs clear.
- Place rinsed rice in a bowl and cover it with water to soak for about 5–10 minutes.
- While rice soaks, fill a large pot with water and set to boil.
- Once water is at a rolling boil, drain the rice and add it to the pot.
- Cook without reducing the heat for 5 minutes (taste and ensure the rice is tender; add another minute if not), then drain and fluff with a fork.
Nutrition
Serving: 1serving | Calories: 898kcal | Carbohydrates: 55g | Protein: 31g | Fat: 63g | Saturated Fat: 39g | Cholesterol: 268mg | Sodium: 401mg | Potassium: 1021mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1578IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is actually live changing. I am Chelsea’s brother she tried this first when she was testing and it was so freaking good I went and got all the ingredients to make it myself!