Butter Chicken Meatballs

Butter Chicken Meatballs are a delicious fusion of tender, spiced meatballs and the rich, creamy flavors of classic butter chicken sauce. This dish takes the beloved Indian curry and gives it a fun twist by using chicken meatballs instead of the traditional pieces of chicken. The meatballs are seasoned with aromatic spices, then simmered in a velvety tomato-based sauce that’s infused with butter, cream, and a blend of warm spices. The result is a comforting, flavorful dish that’s perfect for serving over rice or with naan bread, making it an ideal meal for both weeknights and special occasions.

Ingredients:

For the Meatballs:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1 egg, lightly beaten
• 2 tablespoons vegetable oil (for frying)

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon sugar
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the meatballs: In a large bowl, combine the ground chicken, breadcrumbs, chopped onion, minced garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, salt, pepper, chopped cilantro, and the beaten egg. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
2. Cook the meatballs: Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. The meatballs do not need to be fully cooked through at this stage, as they will finish cooking in the sauce. Remove the meatballs from the skillet and set aside.
3. Make the butter chicken sauce: In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, and chili powder. Cook for 1-2 minutes, until fragrant.
4. Add the tomato puree: Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Add the heavy cream, chicken broth, sugar, and salt. Stir well to combine.
5. Simmer the meatballs: Return the browned meatballs to the skillet, gently stirring to coat them in the sauce. Cover the skillet and let the meatballs simmer in the sauce for 10-15 minutes, or until they are cooked through and the sauce has thickened to your liking.
6. Serve: Garnish with fresh cilantro and serve these Butter Chicken Meatballs hot, over steamed rice or with naan bread. Enjoy the rich, creamy flavors of this comforting dish!