Juicy chicken meatballs simmered in a mild, creamy butter chicken sauce for a fun, easy family dinner that everyone will happily eat!
If you’re feeling bored with the same dinners on repeat, I’m with you! We have two young kids and I’m constantly looking for ways to reinvent the ingredients I buy week after week. My classic Easy Butter Chicken is a recipe we all love, but these Butter Chicken Meatballs, made with minced (ground) chicken, take it up a notch and make it feel brand new again!
There’s just something about serving butter chicken as meatballs that makes dinner feel a little more fun … almost anything is better in juicy meatball form! 😂 The sauce is mild enough for those who don’t love spice, while still being packed with flavour for those who do, especially when served with chilli oil (optional) and warm naan bread for dipping. The curry is rich, creamy and comforting, and it never feels like you’re missing out on takeaway.
The meatballs can be pan-fried, but I’ve also included air fryer instructions to make this even easier. Simply cook the meatballs while the sauce simmers away on the stove and you’ll have everything ready at the same time, making dinner come together faster with no extra fuss!
I love dinners like this that feel special without breaking the budget or leaving the kitchen in complete chaos afterwards. It’s a little exciting, a little comforting and exactly the kind of dinner I want on repeat.
What can I serve with Butter Chicken Meatballs?
Steamed rice and warm naan bread are my favourite accompaniments to these Butter Chicken Meatballs because they soak up every bit of the creamy sauce. I usually add a dollop of Greek yoghurt, plenty of fresh coriander (cilantro) and a drizzle of chilli oil for the adults – check out my Homemade Chilli Oil that only takes 10 minutes to make and keeps for up to a year!
For vegetables, I tend to keep things simple with steamed broccoli or broccolini (tenderstem broccoli), green beans, peas or corn because they’re quick to prepare and usually well received by kids. If you would like something a little fresher, sliced cucumber, carrot sticks, Cucumber Raita, a simple cucumber and tomato salad or Fresh Indian Onion Salad work really well alongside the rich sauce.
If you want to make dinner feel a little more fun, serve everything in the middle of the table and let everyone build their own bowl with rice, naan, yoghurt and toppings. Pappadums are also great for scooping up the sauce and always disappear quickly in our house!
Leftovers are delicious tucked into warm naan with lettuce, cucumber and yoghurt for an easy lunch the next day.
Why are my chicken meatballs soft?
Minced (ground) chicken naturally creates a softer meatball than beef or pork mince, which is exactly what keeps these meatballs tender and juicy. The mixture will feel quite soft when rolling, so lightly dampening your hands with water can make them easier to handle.You could also wear gloves.
As the meatballs cook, they firm up beautifully. Make sure your pan is properly heated before adding the meatballs, and allow them to sit undisturbed for a few minutes so a light crust can form, which helps them hold their shape. If your mixture feels particularly wet, simply add an extra tablespoon or two of panko breadcrumbs to help bind everything together.
If you enjoyed Butter Chicken Meatballs, I think you’ll love
Easy Butter Chicken Recipe – A quicker version, but just as delicious as the classic. Made with the simplest ingredients and on the table in just 20 minutes.
Butter Chicken Pot Pie Recipe – Creamy butter chicken layered on top of fluffy basmati rice, topped with a layer of crispy, flaky golden pastry. Just 20 minutes’ prep before the oven does the rest.
Quick Coconut Chicken Curry Recipe – A gorgeous, family-friendly curry, with chicken simmered in a rich, coconut-based sauce, then topped with yoghurt and mango chutney and served with naan.
Chicken Korma Recipe – In this 20-minute chicken curry, store-bought korma paste is combined with coconut cream to create a fragrant, creamy sauce.
Chicken Korma Bake Recipe – A one-pan baked version of the popular curry, where the chicken and rice cook together in creamy yoghurt and fragrant spices.
Butter Chicken Meatballs
Share Pin Recipe PrintIngredients
- 500 g minced (ground) chicken
- 1 tsp freshly grated garlic
- 1 tsp finely grated ginger
- 1 tsp sweet paprika
- ½ tsp garam masala
- ½ tsp ground cumin
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 60 g panko breadcrumbs
- 2 tbsp full-cream (whole) milk
- 1 egg (can be substituted with 60 g/¼ cup Greek yoghurt per egg, see note 1)
- 2 tbsp finely chopped fresh coriander (cilantro)
- 2 tbsp olive oil (and olive oil spray if air frying)
- 2 tbsp tomato paste
- 1 tbsp unsalted butter or ghee
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp yellow mustard seeds
- 1 tsp ground turmeric
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 400 g (14 oz) passata
- 125 ml (½ cup) water
- 250 ml (1 cup) thickened (whipping/heavy) cream
- 1 tsp sugar
- Steamed rice
- Greek yoghurt
- Chilli oil (optional)
- Fresh coriander (cilantro)
- Naan bread
Instructions
- Make the meatballs – Add all the meatball ingredients to a large bowl. Combine the mixture well using your hands, then roll 1½ tablespoon portions of the mixture at a time to make 18–20 meatballs. Moisten your hands with water as needed to stop the mixture sticking to your hands (or wear gloves). Set the rolled meatballs aside on a plate.
- Cook the meatballs (pan-fry option) – Heat 1 tablespoon of the olive oil in a large, deep pan over medium–high heat. Add the meatballs and cook, turning regularly, for 6–8 minutes or until browned. Set aside on a plate. They will still be raw in the centre, which is fine.
- Cook the meatballs (air fryer option) – Preheat the air fryer to 200°C (400°F) for 3 minutes. Spray the basket generously with olive oil. Arrange the meatballs in a single layer, spray with more olive oil and cook for 10–12 minutes, or until browned.
- Make the sauce – In the same pan (if you pan-fried the meatballs) over medium–low heat, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, immediately add the onion. Cook, stirring, for 2–3 minutes until just softened. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Build the sauce – Stir in the tomato paste and add the garam masala, cumin, mustard seeds, turmeric, salt and pepper. Stir to combine and immediately add the passata, water, cream and sugar. Stir well to combine and bring to a simmer.
- Add the meatballs to the sauce – Add the meatballs to the sauce, stir to coat, then simmer for 6–8 minutes or until the sauce has slightly thickened and the meatballs are cooked through. See note 2 for sauce consistency.
- Serve – Serve with rice, drizzled with yoghurt, and chilli oil, if using. Sprinkle with coriander leaves and serve with naan bread on the side.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Watch how to make it
Recipe notes
Make Ahead
The uncooked, formed meatballs can be refrigerated for up to 24 hours. Arrange them in a single layer on a tray or plate, cover tightly with plastic wrap or transfer to an airtight container until ready to cook. They can also be frozen for up to 3 months. Freeze in a single layer until solid, then transfer to a freezer-safe bag or container. Cook from frozen or thaw overnight in the refrigerator before cooking for best results.Alternatively, the entire dish can be made ahead. Prepare as directed, then store and reheat following the instructions in the Leftovers section below.
