Butter Chicken Meatballs
Servings: 4
Calories: 644kcal
This Butter Chicken Meatballs recipe takes the classic family-favourite curry up a notch. Meatballs made with minced (ground) chicken are simmered in a mild and creamy butter chicken sauce, then served over rice with refreshing yoghurt on the side. The recipe is great for get-ahead meal prep and is also freezer-friendly.
Ingredients
Chicken Meatballs
- 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)
Butter Chicken Sauce
- 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 passata
- 125 ml water
- 250 ml thickened (whipping/heavy) cream
- 1 tsp sugar
To Serve
- 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.
Notes
Note 1 – Egg versus Greek yoghurt The mix is quite wet and soft to work with, if substituting the egg with Greek yoghurt, you may need a sprinkle more of panko breadcrumbs to help bind the mixture together.
Note 2 – Sauce consistency The sauce will continue to thicken as the meatballs simmer and will thicken further as it stands. If your sauce becomes too thick, simply stir through a splash of water (2 tablespoons at a time) until it reaches your preferred consistency. If your sauce seems too thin, continue simmering the meatballs for a few extra minutes, stirring occasionally. The sauce will naturally reduce and thicken as it cooks.
Alternatively, the entire dish can be made ahead. Prepare as directed, then store and reheat following the instructions in the Leftovers section below.
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.
Leftovers
Store leftover Butter Chicken Meatballs in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly as it cools, which is completely normal. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Not suitable for freezing after reheating.To reheat
Microwave – Heat in 1-minute bursts, stirring between each burst until heated through. Stovetop – Reheat gently over low heat, adding a splash of water or cream if needed to loosen the sauce. Oven – Cover and bake at 200°C (400°F) (180°C/350°F fan-forced) for 15–20 minutes or until heated through. Leftover meatballs are also delicious tucked into warm naan with lettuce, cucumber and yoghurt for an easy lunch the next day.Nutrition Facts
Butter Chicken Meatballs
Serving Size
431 g
Amount per Serving
Calories
644
% Daily Value*
Fat
46
g
71
%
Saturated Fat
22
g
138
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
18
g
Cholesterol
232
mg
77
%
Sodium
1315
mg
57
%
Potassium
933
mg
27
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
32
g
64
%
Calcium
154
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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