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Butter Chicken Meatballs

Flavorful ground chicken meatballs baked and simmered in a rich, creamy butter chicken sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken
  • 1 large egg
  • 0.5 cup panko breadcrumbs
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon freshly ground black pepper or to taste
For the Butter Chicken Sauce
  • 2 tablespoons olive oil
  • 1 small yellow or white onion finely diced
  • 2 cloves garlic finely minced
  • 1 tablespoon garam masala or to taste
  • 2 teaspoons curry powder or to taste (mild recommended)
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon salt plus more to taste if desired
  • 0.5 teaspoon freshly ground black pepper plus more to taste
  • 1 pinch cayenne pepper optional and to taste
  • 1 15-ounce can coconut milk full-fat preferred
  • 1 cup water
  • 6 ounces tomato paste
  • 0.5 cup plain Greek yogurt
  • 2 tablespoons unsalted butter
  • 0.25 cup fresh cilantro finely minced, for garnishing

Method
 

Prepare the Meatballs
  1. Preheat oven to 400F (200C). Line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray. Set aside.
  2. In a large bowl, combine ground chicken, egg, panko breadcrumbs, salt, and pepper. Mix gently until uniformly combined. Do not overmix.
  3. Using a medium cookie scoop, form approximately 16-18 meatballs.
  4. Place meatballs evenly spaced on the prepared baking sheet and bake for about 20 minutes, or until lightly crisped on the outside.
Make the Butter Chicken Sauce
  1. In a large, high-sided skillet, heat olive oil over medium-high heat. Add diced onion and sauté for about 5 minutes until softened.
  2. Add minced garlic and cook for 1 minute, stirring constantly.
  3. Stir in garam masala, curry powder, turmeric, salt, pepper, and optional cayenne pepper.
  4. Pour in coconut milk and water, and add tomato paste. Whisk to combine.
  5. Bring the sauce mixture to a boil, then reduce heat to low and simmer for about 20 minutes to allow flavors to develop.
  6. Add Greek yogurt and butter. Whisk constantly until the butter is melted.
  7. Taste the sauce and adjust seasonings as needed. Add more salt if it tastes flat.
  8. Add the baked meatballs to the sauce. Stir to combine and coat evenly.
  9. Garnish with fresh cilantro and serve immediately over rice or naan.

Notes

This recipe offers a delicious twist on classic butter chicken, perfect for a weeknight meal. Adjust the spice level to your preference.