Name: 30 Minute Butter Chicken Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: For the meatballs:; 2 lbs. Ground chicken or turkey; 1 C. Crushed pork rind crumbs; 2 tsp. Minced garlic; 2 tsp. Ginger paste; Salt and pepper to taste; For the sauce:; 4 Tbsp. Butter divided; ½ Onion chopped; 2 tsp. Minced garlic; 2 tsp. Ginger paste; 1 Tbsp. Curry powder; 1 ½ Tbsp. Garam Masala; 2 Tbsp. Tomato paste; 1 Can Coconut milk; Cayenne pepper and salt to taste

Butter chicken meatballs are a delicious twist on the classic Indian butter chicken dish. You can prepare the meatballs in advance and refrigerate them until you’re ready to bake or fry. The sauce can also be made ahead and reheated when needed.

Butter chicken meatballs are typically served with rice or naan bread. You can also serve them with a side of vegetable curry or a simple salad. And as you might expect, the leftovers are even more delicious, making the following day’s lunch something to look forward to!

You have the flexibility to prepare this dish on the stovetop or using an Instant Pot, and you can achieve the desired creamy sauce consistency with either a regular blender or an immersion blender.

Recipe notes:

Adjust the amount of cayenne pepper to control the spiciness of the meatballs. You can make them milder or spicier based on your preference.
Baking the meatballs is a healthier option, but you can also pan-fry them in a bit of oil until they are browned on all sides if you prefer a crispy exterior.
To maintain a moist and tender texture for your meatballs, avoid overmixing the meat mixture. Mix it just until the ingredients are combined.
If you find that your sauce is too thick, you can adjust the consistency by adding a little more cream or water. If it’s too thin, you can simmer it for a bit longer to reduce and thicken.
Besides fresh cilantro, you can also garnish the dish with a drizzle of yogurt, a sprinkle of chopped nuts (like almonds or cashews), or a squeeze of fresh lemon or lime juice for extra flavor.

FAQ:

Can I use ground beef instead of chicken?

Yes, you can use ground beef or a combination of beef and pork to make meatballs. Keep in mind that the flavor profile will differ from traditional butter chicken but can still be delicious.

What can I use if I don’t have garam masala?

If you don’t have garam masala, you can make a substitute by mixing ground cumin, ground coriander, ground cardamom, ground cinnamon, and ground cloves. Use this mixture as a replacement for garam masala in the recipe.

How do I adjust the sauce for a milder taste?

To make the sauce milder, reduce or omit the cayenne pepper and adjust the amount of ginger and garlic to your taste. You can also add a bit of honey or sugar to balance the heat.

Storage instructions:

Allow the meatballs to cool to room temperature before storing them. Transfer the meatballs and sauce to an airtight container and store in the refrigerator for up to 3-4 days. Or you can freeze them for up to 2-3 months.

When ready to serve, allow the butter chicken meatballs to thaw overnight in the refrigerator and then reheat on the stovetop or the microwave until heated through. You might need to add a little extra cream or water to the sauce.

Variations:

Paneer Butter Chicken Meatballs: Instead of ground chicken, use crumbled paneer (Indian cottage cheese) for a vegetarian twist on the recipe. The rest of the recipe remains the same.
Butter Chicken Meatball Subs: Turn your butter chicken meatballs into a sandwich by placing them in a sub roll with some sauce and melted cheese for a delicious, Indian-inspired sandwich.
Butter Chicken Meatball Curry: Instead of serving the meatballs in the sauce, cook them directly in a simmering butter chicken curry. This creates a one-pot meal with all the flavors of butter chicken.

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Servings: 6

Net Carbs: 5 net carbs per serving

What do you need to make Butter Chicken Meatballs

For the meatballs:

2 lbs. Ground chicken or turkey
1 C. Crushed pork rind crumbs
2 tsp. Minced garlic
2 tsp. Ginger paste
Salt and pepper to taste

For the sauce:

4 Tbsp. Butter divided
½ Onion chopped
2 tsp. Minced garlic
2 tsp. Ginger paste
1 Tbsp. Curry powder
1 ½ Tbsp. Garam Masala
2 Tbsp. Tomato paste
1 Can Coconut milk
Cayenne pepper and salt to taste

How to make Butter Chicken Meatballs

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine all the meatball ingredients – ground chicken, crushed pork rinds, minced garlic, ginger paste, salt and pepper.

Mix the ingredients until well combined. Be careful not to overmix, as it can make the meatballs tough.

Shape the mixture into meatballs of your desired size. Place them on a baking sheet lined with parchment paper or a greased ovenproof dish.

Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and golden brown.

While the meatballs are baking, prepare the butter chicken sauce. In a large skillet, melt the butter over medium heat.

Add the finely chopped onion, minced garlic, and ginger to the skillet. Sauté them until they become soft and fragrant.

Add the garam masala, curry powder, tomato paste, salt, and pepper to the skillet. Stir well and let the sauce simmer for about 10 minutes, allowing it to thicken and develop flavor.

Pour in the coconut milk and stir until the sauce is well combined. Let it simmer for an additional 5-10 minutes.

Once the meatballs are done baking, add them to the sauce and let them simmer for a few more minutes to absorb the flavors of the sauce.

Garnish the butter chicken meatballs with fresh cilantro and serve hot. You can serve them with rice, naan, or your favorite side dishes.

How to serve:

Butter chicken meatballs can be served in several delicious and appealing ways. Here are some serving suggestions:

With Rice: serve the butter chicken meatballs over a bed of steamed basmati rice. The creamy sauce pairs wonderfully with the rice, creating a comforting and filling meal.
With Naan Bread: Butter chicken meatballs are excellent when served with warm, freshly baked naan bread. Use the naan to scoop up the meatballs and sauce for a delightful combination.
Over Pasta: For a fusion twist, you can serve the meatballs and sauce over cooked pasta like fettuccine or linguine, similar to a chicken Alfredo dish.
As a Bowl: Create a butter chicken meatball bowl by combining the meatballs and sauce with a grain of your choice (like rice or quinoa), along with some steamed vegetables.
With a Side Salad: Accompany the meatballs with a simple side salad made from fresh greens, cucumber, and a light vinaigrette to balance the richness of the dish.

Yield: 6

30 Minute Butter Chicken Meatballs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

For the meatballs:
2 lbs. Ground chicken or turkey
1 C. Crushed pork rind crumbs
2 tsp. Minced garlic
2 tsp. Ginger paste
Salt and pepper to taste
For the sauce:
4 Tbsp. Butter divided
½ Onion chopped
2 tsp. Minced garlic
2 tsp. Ginger paste
1 Tbsp. Curry powder
1 ½ Tbsp. Garam Masala
2 Tbsp. Tomato paste
1 Can Coconut milk
Cayenne pepper and salt to taste

Instructions

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine all the meatball ingredients - ground chicken, crushed pork rinds, minced garlic, ginger paste, salt and pepper.