Butter Chicken Meatballs | Easy Chicken Meatball Recipe
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
For meatballs:
  • Minced chicken – 500 gms
  • Egg – 1
  • Onion – 1, small, grated
  • Panko breadcrumbs – ½ cup
  • Garam masala – 2 tsp
  • Salt to taste
  • Freshly ground black pepper – ¼ tsp or to taste
  • Vegetable or olive oil for frying the meatballs
For butter chicken sauce:
  • Unsalted butter – ¼ cup
  • Garlic – 6 to 8 cloves, minced
  • Grated ginger – 2 tsp
  • Tomato puree – 200 ml/1 cup
  • Tomato paste – 2 tbsp
  • Smoked paprika – 2 tsp
  • Turmeric powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Heavy cream – 1 cup
  • Freshly chopped cilantro – ¼ cup
  1. Take the grated onion and panko in a large mixing bowl and mix both well. Let it sit for 5 minutes.
  2. Now add the remaining meatball ingredients to the same bowl – minced chicken, egg, garam masala, salt and pepper. Mix everything together ensuring the seasonings are evenly distributed in the entire chicken mixture.
  3. Now take about 2 tablespoons of chicken mince mixture and roll it into a round meatball. Dip your hands in water if the mixture is getting sticky.
  4. Once all the meatballs are ready, heat the oil in a large skillet over medium-high heat. Place the meatballs on the skillet leaving little gap between two.
  5. If your skillet is not large enough to hold all the meatballs at one go, fry them in batches and do not overcrowd the pan as then the meatballs will stick to each other and will make a mess.
  6. Cook them for 4 to 5 minutes per side until well browned. Transfer the cooked meatballs to a plate and set aside.
  7. Now add the butter to the same skillet. Once the butter is melted, add minced garlic and grated ginger. Cook them for a minute.
  8. Now add the tomato puree and tomato paste. Mix well. Let the liquid come to a simmer.
  9. Now add all the spices – smoked paprika, turmeric, cumin and coriander. Give everything a good mix.
  10. Add about a cup of water (or chicken stock) and stir everything together. Bring the sauce to a boil; then reduce to a simmer. Cover and cook the sauce on low for 10 minutes or until slightly thickened.
  11. Now add the fried meatballs back to the skillet and let them simmer in the sauce for 10 minutes to heat through.
  12. Drizzle in the cream and give a good mix with a light hand. Check and adjust the seasoning of the sauce if needed.
  13. Finally sprinkle garam masala and freshly chopped cilantro on top, turn off the heat and cover the skillet to let it sit for 10 minutes.
  14. Your butter chicken meatballs is ready! Serve it with naan or rice! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2021/02/butter-chicken-meatballs/