Creamy Butter Chicken Meatballs Recipe – Easy Dinner with Garlic Naan & Jasmine Rice

The scent of creamy, spiced tomato sauce bubbling away in my kitchen is enough to make everyone pause and ask, “What’s cooking?” Honestly, these Butter Chicken Meatballs have become my new weeknight obsession. The first time I swapped classic chicken chunks for meatballs, I wasn’t sure what to expect—turns out, it’s even better. Juicy, tender chicken meatballs simmered in a velvety, buttery sauce that hugs every bite, paired with fluffy jasmine rice and soft garlic naan. It’s the kind of dinner that makes you want to linger around the table, scoop up every last bit of sauce, and maybe sneak a meatball while no one’s looking.

I started making this creamy Butter Chicken Meatballs recipe during a cold snap when comfort food was a must. It’s inspired by the rich flavors of traditional Indian butter chicken, but with a playful twist that feels extra homey. The meatballs soak up all that garlicky, spiced sauce, making them so flavorful you’ll want seconds (and thirds, let’s be real). Plus, serve them with warm garlic naan and jasmine rice, and you’ve got a meal that checks every box—hearty, satisfying, and totally crave-worthy.

Whether you’re cooking for picky eaters, meal prepping for busy nights, or just want to impress someone special, this Butter Chicken Meatballs recipe is the answer. As someone who’s tested this recipe more times than I can count (and tweaked every step for maximum flavor), I can promise it’s foolproof. Grab your favorite skillet, a handful of everyday ingredients, and get ready for a dinner that tastes like you spent hours…even if you didn’t.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes, this recipe fits right into a busy schedule. No more stressing over what to cook on weeknights!
• Simple Ingredients: Most of what you need is probably sitting in your pantry—think ground chicken, canned tomatoes, a few spices, and cream.
• Perfect for Any Occasion: Family dinners, cozy weekends, or even a casual get-together with friends—it’s always a hit.
• Crowd-Pleaser: Kids love the tender meatballs, and adults rave about the creamy sauce. Trust me, leftovers don’t last long.
• Unbelievably Delicious: The blend of garam masala, ginger, garlic, and tomato makes this sauce so addictive. The meatballs are juicy and the garlic naan is perfect for scooping up every drop.

What makes this Creamy Butter Chicken Meatballs recipe stand out? For starters, blending the sauce creates a silky texture you rarely get with quick dinners. I always toast my spices for a deeper flavor—learned that trick from a chef friend, and it’s a game-changer. The meatballs are extra soft because I add a splash of cream right into the mix (not traditional, but wow does it work).

This isn’t just another meatball recipe. It’s the kind of dish that brings a little wow-factor to your table without any fuss. Every time I make it, someone asks for the recipe, and the best part? You can whip it up even on a Wednesday night and feel like you’re eating out. Comfort food, but with a twist that keeps things fresh and exciting.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap a few for what you have on hand. Here’s your grocery list for the ultimate Creamy Butter Chicken Meatballs dinner:

For the Meatballs

• 1 lb (450g) ground chicken (turkey works too if you want leaner!)
• 1/4 cup (30g) breadcrumbs (panko or regular – helps hold the meatballs together)
• 1/4 cup (60ml) heavy cream (adds extra tenderness)
• 1 large egg (binds everything)
• 2 tbsp finely chopped onion (sweetness and moisture)
• 2 cloves garlic, minced (fresh is best for punchy flavor)
• 1 tsp garam masala (or curry powder – warm spice notes)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Butter Chicken Sauce

• 2 tbsp unsalted butter (divided – for richness and flavor)
• 1 tbsp olive oil (helps prevent burning)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato paste (adds depth)
• 1 14-oz (400g) can crushed tomatoes
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika (smoked or sweet – your call)
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (optional for a kick!)
• 3/4 cup (180ml) heavy cream (for that classic creamy texture)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp honey or sugar (rounds out the acidity)
• Fresh cilantro, chopped (for garnish, optional)

For the Garlic Naan

• 4 pieces naan bread (store-bought or homemade)
• 2 tbsp melted butter
• 2 cloves garlic, finely minced
• Fresh parsley or cilantro, chopped (optional for color)

For the Jasmine Rice

• 1 cup (200g) jasmine rice
• 2 cups (480ml) water
• Pinch of salt

Ingredient notes: I always use firm ground chicken for the meatballs—brands like Bell & Evans or your local butcher’s ground chicken work well. For cream, I stick with heavy cream (whipping cream is fine too). Garam masala varies by brand, so taste and add more if needed. For naan, I’ve used everything from bakery-fresh to supermarket brands—just brush with garlic butter and it’ll be delicious. If you’re gluten-free, swap breadcrumbs for gluten-free crumbs and serve with gluten-free naan or rice only. For dairy-free, use coconut milk instead of cream and vegan butter for the sauce/naan.

Equipment Needed

• Large skillet or sauté pan: Preferably nonstick or stainless steel. I use my trusty 12-inch skillet for even browning.
• Medium saucepan: For cooking jasmine rice. Any sturdy pan does the job.
• Baking sheet: If you want to bake the meatballs instead of frying.
• Mixing bowls: At least two—one for meatballs, one for prepping naan butter.
• Wooden spoon or spatula: For stirring the sauce and folding meatball mixture.
• Garlic press (optional): Makes quick work of mincing garlic.
• Rice cooker (optional): If you make rice often, it’s a lifesaver (mine’s been with me for years!).
• Measuring cups and spoons: Accuracy matters, especially for the sauce!

If you don’t have a rice cooker, stovetop is just fine. For meatballs, you can use a cookie scoop for uniform size (less mess, more fun). I’ve used both cast iron and nonstick pans—cast iron gets a gorgeous sear but needs a bit more oil. After use, soak pans with warm water and a little baking soda for easy cleanup. For budget options, IKEA or Target have solid mixing bowls and measuring sets that last ages!

Preparation Method

1. Prep the Jasmine Rice:
   
   Rinse 1 cup (200g) jasmine rice under cold water until it runs clear.
   
   Combine rice, 2 cups (480ml) water, and a pinch of salt in a medium saucepan.
   
   Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.
   
   Let rest, covered, for 5 minutes, then fluff with a fork.
   
   Note: If the rice looks sticky, add an extra splash of water and let it steam for another 2 minutes.
2. Make the Meatballs:
   
   In a large mixing bowl, combine 1 lb (450g) ground chicken, 1/4 cup (30g) breadcrumbs, 1/4 cup (60ml) heavy cream, 1 large egg, 2 tbsp onion, 2 cloves garlic, 1 tsp garam masala, 1/2 tsp salt, and 1/4 tsp black pepper.
   
   Mix gently with your hands or a spoon—overmixing makes meatballs tough!
   
   Scoop out 1.5-inch balls (about 2 tbsp each) and roll gently. You should get 16-18 meatballs.
   
   If mixture is sticky, wet your hands before rolling. I’ve learned that the cream makes them softer, so handle with care.
3. Cook the Meatballs:
   
   Heat a large skillet over medium-high and add 1 tbsp olive oil + 1 tbsp butter.
   
   Sear meatballs in batches for 2-3 minutes per side until golden (they’ll finish cooking in the sauce).
   
   Remove to a plate; don’t worry if they’re not fully cooked yet.
   
   If meatballs stick, let them cook a bit longer before turning. Resist the urge to move them too much!
4. Start the Butter Chicken Sauce:
   
   In the same skillet, melt remaining 1 tbsp butter over medium.
   
   Add diced onion and sauté until soft, about 3 minutes.
   
   Stir in minced garlic and grated ginger, cook until fragrant (about 1 minute).
   
   Add 1 tbsp tomato paste, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, and 1/2 tsp chili powder (if using).
   
   Toast spices for 1-2 minutes, stirring constantly.
   
   The aroma will be amazing—if spices look dry, splash in a bit of water.
5. Add Tomatoes & Simmer:
   
   Pour in crushed tomatoes and 1/2 tsp salt.
   
   Simmer for 5 minutes, stirring occasionally, until sauce thickens slightly.
   
   If sauce splatters, lower heat and partially cover skillet.
6. Blend Sauce (Optional but Recommended):
   
   For silky texture, transfer sauce to a blender (careful, it’s hot!) and blitz until smooth.
   
   Return to skillet.
   
   If you skip blending, sauce will have a chunkier texture—it’s still tasty!
7. Finish the Sauce:
   
   Stir in 3/4 cup (180ml) heavy cream and 1 tbsp honey.
   
   Taste and adjust seasoning—add more salt or a pinch of sugar if needed.
   
   The sauce should be creamy, orange, and slightly thick. If too thick, add a splash of water or cream.
8. Simmer Meatballs in Sauce:
   
   Nestle browned meatballs into sauce.
   
   Cover and simmer on low for 10-12 minutes until meatballs are cooked through (internal temp 165°F/74°C).
   
   Stir gently to coat each meatball.
   
   If sauce looks greasy, skim off some fat. If meatballs break apart, don’t panic—just call it “rustic.”
9. Make Garlic Naan:
   
   Mix 2 tbsp melted butter and 2 cloves minced garlic in a bowl.
   
   Brush over naan bread and wrap in foil.
   
   Warm in a 350°F (175°C) oven for 5-7 minutes or toast in a skillet for 1 minute per side.
   
   Sprinkle with fresh cilantro or parsley.
   
   Don’t skip the garlic butter—it takes store-bought naan to another level!
10. Serve:
    
    Spoon jasmine rice onto plates.
    
    Top with 3-4 meatballs and plenty of creamy butter chicken sauce.
    
    Garnish with cilantro, if you like.
    
    Serve warm garlic naan on the side.

Cooking Tips & Techniques

• Meatball Texture: Use cold ground chicken for easier handling. If the mixture feels too wet, add an extra tablespoon of breadcrumbs. I’ve tried making them without breadcrumbs—turns out, they fall apart!
• Spice Levels: Adjust chili powder to your liking. If you want mild, skip it; for spicy, double up. Taste your garam masala first—some brands are stronger than others.
• Sauce Consistency: If the sauce thickens too much while simmering, add a splash of chicken broth or water. If it looks oily, stirring in a bit more cream usually brings it together.
• Browning Meatballs: Don’t overcrowd the pan. Give each meatball space—otherwise, they steam instead of sear. Learned that after a few mushy batches!
• Rice Fluffing: Let jasmine rice rest covered for at least 5 minutes after cooking. This helps the grains separate—no more clumpy rice.
• Multitasking: I always prep garlic naan and chop herbs while the meatballs simmer. It saves time and keeps dinner stress-free.
• Consistency: Use a cookie scoop for even meatball size (less guesswork). If you’re new to blending hot sauces, cover the blender with a towel to prevent splatters.
• Flavor Building: Toast your spices well—they should smell nutty and fragrant, not burnt. This step makes the sauce taste restaurant-quality.

Variations & Adaptations

• Gluten-Free: Use gluten-free breadcrumbs for the meatballs and serve with gluten-free naan or skip naan and double up on jasmine rice.
• Dairy-Free: Substitute coconut milk for heavy cream and use vegan butter for the sauce and naan. I’ve tried both, and while coconut adds a subtle sweetness, it still tastes amazing!
• Spicy Kick: Add 1 finely chopped green chili to the sauce for extra heat or serve with chili flakes on the side. My spice-loving friends always ask for the extra chili.
• Veggie Version: Use plant-based ground “meat” for the meatballs and swap chicken for chickpeas in the sauce. Works surprisingly well, especially if you add a little extra garam masala.
• Low-Carb: Serve meatballs over cauliflower rice instead of jasmine rice, and skip the naan (or use low-carb wraps).
• Seasonal Twist: In summer, stir in fresh chopped tomatoes instead of canned for a lighter sauce. In winter, add a pinch of cinnamon for warmth.

My favorite variation? I sometimes add finely chopped spinach to the meatball mix—sneaks in some greens and adds moisture. You can also swap ground turkey for chicken; just add a touch more cream for softness. Don’t be afraid to experiment—half the fun is finding your own twist!

Serving & Storage Suggestions

Butter Chicken Meatballs are best served piping hot, with sauce spooned generously over jasmine rice and garlic naan on the side. Garnish with fresh cilantro or parsley for a pop of color (and a little freshness). If you’re hosting, arrange meatballs in a shallow serving bowl, pour over the sauce, and tuck naan triangles around the edge—looks gorgeous and makes it easy to grab a bite.

Complementary sides include a simple cucumber salad, mango chutney, or a dollop of Greek yogurt. For drinks, try a cold mango lassi or sparkling water with lime.

Leftovers store well: transfer cooled meatballs and sauce to an airtight container and refrigerate for up to 3 days. Rice and naan can be stored separately. To freeze, place meatballs and sauce in a freezer-safe bag—defrost overnight in the fridge and reheat gently on the stovetop or microwave (add a splash of cream or water to loosen the sauce).

Flavors deepen overnight, so leftovers taste even better. Garlic naan reheats best in a skillet or oven—skip the microwave if you want it to stay soft and warm, not chewy.

Nutritional Information & Benefits

Each serving of Butter Chicken Meatballs with jasmine rice and garlic naan provides approximately:

• Calories: 650-750 kcal
• Protein: 30g
• Carbs: 60g
• Fat: 35g

Ground chicken is a lean protein, while garlic and ginger add antioxidants. Using heavy cream makes the sauce rich, but you can lighten it with half-and-half or coconut milk. Jasmine rice is gluten-free, and you can easily adapt the recipe for low-carb or dairy-free diets. Allergens include dairy (cream, butter) and gluten (breadcrumbs, naan), so make substitutions if needed.

Personally, I love how this recipe packs in balanced nutrition—protein from chicken, carbs for energy, and plenty of flavor from spices. It’s comfort food that doesn’t weigh you down and always leaves you satisfied.

Conclusion

If you’re searching for a dinner that’s easy, comforting, and feels a little special, these Creamy Butter Chicken Meatballs are it. There’s something magical about juicy meatballs swimming in a spiced, silky sauce—especially when you scoop them up with warm garlic naan and fluffy jasmine rice. It’s a dish I come back to again and again, whether I’m cooking for my family or just treating myself after a long day.

Don’t be afraid to tweak the recipe to suit your taste—add more spice, sneak in veggies, or swap out the rice. That’s the beauty of home cooking! I hope this recipe brings as much joy to your table as it does to mine (and seriously, let me know how it turns out for you).

Leave a comment below if you try these Butter Chicken Meatballs, share your own variations, or tag me on social media with your dinner pics. There’s nothing better than seeing these comfort classics come to life in your kitchen. Happy cooking—and enjoy every creamy, garlicky bite!

Frequently Asked Questions

Can I make Butter Chicken Meatballs ahead of time?

Yes! You can prepare the meatballs and sauce up to a day in advance. Store them separately in the fridge, then simmer together before serving. Flavors actually get better overnight!

Can I use ground turkey instead of chicken?

Definitely. Ground turkey works well and gives similar texture. Just add a splash more cream to keep the meatballs tender.

How do I make this recipe dairy-free?

Substitute coconut milk for heavy cream and use vegan butter for the sauce and naan. I’ve tried it—still delicious, just a bit sweeter!

Can I freeze the leftovers?

Absolutely. Cool meatballs and sauce, then freeze together in a sealed container. Defrost overnight in the fridge and reheat gently before serving.

What’s the best way to reheat garlic naan?

Wrap naan in foil and warm in a 350°F (175°C) oven for 5-7 minutes. You can also toast it in a skillet for a quick fix—avoid the microwave for best texture.

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