Butter Chicken Meatballs Recipe

These Butter Chicken Meatballs are a delicious and flavorful twist on a classic Indian dish! Imagine tender, juicy chicken meatballs simmered in a rich and creamy tomato-based sauce with aromatic spices like garam masala, turmeric, and ginger. This recipe is easy to make and perfect for a cozy weeknight dinner or a special occasion meal.

Why You’ll Love This Recipe

• Flavorful and Aromatic: The combination of ground chicken, warm spices, and a creamy tomato-based sauce creates a delicious and aromatic dish that’s bursting with flavor.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Versatile: Serve these Butter Chicken Meatballs with your favorite sides, such as rice, naan bread, or roti. They’re also great for meal prepping or freezing for later.
• Healthier Option: Made with ground chicken, these meatballs are a lighter and healthier alternative to traditional meatballs.

this Recipe

Ingredients

Meatballs

• Ground chicken: A lean and healthy protein source for the meatballs.
• Yellow onion: Grated and adds a subtle sweetness and moisture to the meatballs.
• Egg: Binds the meatball ingredients together.
• Breadcrumbs: Help to bind the meatballs and add texture.
• Salt and pepper: Season the meatballs to perfection.
• Olive oil: Used for frying the meatballs.

Sauce

• Unsalted butter: Adds richness and flavor to the sauce.
• Onion: Diced and adds a savory base and sweetness to the sauce.
• Garlic: Minced and adds a fragrant and savory punch.
• Fresh ginger: Grated and adds a warm and slightly spicy flavor.
• Turmeric: Adds a warm and earthy flavor and a golden hue to the sauce.
• Garam masala: A blend of ground spices that adds a complex and warm flavor to the sauce.
• Curry powder: Adds another layer of spice and depth to the sauce.
• Salt and pepper: Season the sauce to perfection.
• Tomato paste: Adds richness and depth of flavor to the sauce.
• Whole milk: Creates a creamy and luscious sauce.
• Chicken stock or water: Adds flavor and thins the sauce to the desired consistency.

Instructions

Make the Meatballs

1. In a large bowl, combine the ground chicken, grated onion, egg, breadcrumbs, salt, and pepper. Mix well with your hands until all the ingredients are evenly incorporated.
2. Shape the mixture into about 20 meatballs of equal size.

Cook the Meatballs

1. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 6-7 minutes. The internal temperature of the meatballs should reach 165°F. Remove the meatballs from the skillet and set aside on a clean plate.

Make the Sauce

1. Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Add the diced onion and cook for 2-3 minutes, or until softened. Stir in the minced garlic and grated ginger.
2. Add the turmeric, garam masala, curry powder, salt, and pepper to the skillet and stir well. Immediately add the tomato paste and whisk in the whole milk until smooth. Pour in the chicken stock (or water) and bring the sauce to a light simmer.
3. Once simmering, add the remaining 2 tablespoons of butter and let the sauce thicken and bubble for 5 minutes, stirring occasionally.

Combine and Serve

1. Add the cooked meatballs back to the skillet and toss to coat them evenly in the sauce. Let the meatballs simmer in the sauce for 5 more minutes to allow the flavors to meld.
2. Serve the Butter Chicken Meatballs hot over cooked rice with naan bread on the side. Garnish with fresh cilantro, if desired.

Pro Tips for Making the Recipe

• Don’t overmix the meatball mixture: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
• Brown the meatballs evenly: Cook the meatballs in batches if necessary to avoid overcrowding the pan and ensure even browning.
• Use fresh ingredients: Fresh garlic and ginger provide a more potent and flavorful sauce compared to their dried or powdered counterparts.
• Adjust the sauce consistency: If the sauce is too thick, add a splash of chicken stock or water to thin it out. If it’s too thin, simmer it for a few minutes longer to reduce.
• Make ahead: You can prepare the meatball mixture and shape the meatballs ahead of time. Refrigerate them for up to 24 hours before cooking.

How to Serve

These Butter Chicken Meatballs are delicious with a variety of sides:

• Rice: Steamed basmati or jasmine rice is a classic pairing for butter chicken.
• Naan Bread: Warm naan bread is perfect for scooping up the flavorful sauce and tender meatballs.
• Roti: Another Indian flatbread that’s great for enjoying with curry.

Make Ahead and Storage

These Butter Chicken Meatballs are great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

FAQs

1. Can I use ground turkey or a mixture of ground chicken and turkey?

Yes, you can! Ground turkey or a mixture of ground chicken and turkey would also work well in this recipe.

2. Can I use regular breadcrumbs instead of panko breadcrumbs?

Yes, you can! However, panko breadcrumbs will give the meatballs a lighter and airier texture.

3. Can I make this recipe without the cream?

Yes, you can! You can substitute the heavy cream with half-and-half or whole milk for a lighter sauce.

4. Can I add other vegetables to the meatballs?

Absolutely! Feel free to add finely chopped vegetables, such as carrots, zucchini, or mushrooms, to the meatball mixture.

This Butter Chicken Meatballs Recipe is a delicious and easy way to enjoy a classic Indian dish with a fun twist. With its flavorful meatballs, rich sauce, and versatile serving options, it’s a recipe you’ll want to make again and again!

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