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Creamy Butter Chicken Meatballs

Butter Chicken Meatballs - featured image
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Juicy chicken meatballs simmered in a velvety, spiced butter chicken sauce, served with fluffy jasmine rice and warm garlic naan. This comforting, crowd-pleasing dinner is inspired by classic Indian flavors and comes together in under 45 minutes.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/4 cup breadcrumbs (panko or regular)
  • 1/4 cup heavy cream
  • 1 large egg
  • 2 tbsp finely chopped onion
  • 2 cloves garlic, minced
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter (divided)
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp tomato paste
  • 1 (14-oz) can crushed tomatoes
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder (optional)
  • 3/4 cup heavy cream
  • 1/2 tsp salt
  • 1 tbsp honey or sugar
  • Fresh cilantro, chopped (for garnish, optional)
  • 4 pieces naan bread
  • 2 tbsp melted butter
  • 2 cloves garlic, finely minced
  • Fresh parsley or cilantro, chopped (optional for naan)
  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt

Instructions

  1. Rinse jasmine rice under cold water until clear. Combine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes. Let rest, covered, for 5 minutes, then fluff with a fork.
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, heavy cream, egg, onion, garlic, garam masala, salt, and black pepper. Mix gently. Scoop out 1.5-inch balls (about 2 tbsp each) and roll gently to make 16-18 meatballs.
  3. Heat a large skillet over medium-high. Add olive oil and 1 tbsp butter. Sear meatballs in batches for 2-3 minutes per side until golden. Remove to a plate.
  4. In the same skillet, melt remaining 1 tbsp butter over medium. Add diced onion and sauté until soft, about 3 minutes. Stir in garlic and ginger, cook until fragrant (about 1 minute). Add tomato paste, garam masala, cumin, paprika, turmeric, and chili powder. Toast spices for 1-2 minutes, stirring constantly.
  5. Pour in crushed tomatoes and 1/2 tsp salt. Simmer for 5 minutes, stirring occasionally, until sauce thickens slightly.
  6. Optional: Transfer sauce to a blender and blend until smooth. Return to skillet.
  7. Stir in heavy cream and honey. Taste and adjust seasoning as needed.
  8. Nestle browned meatballs into sauce. Cover and simmer on low for 10-12 minutes until meatballs are cooked through (internal temp 165°F). Stir gently to coat.
  9. Mix melted butter and minced garlic in a bowl. Brush over naan bread and wrap in foil. Warm in a 350°F oven for 5-7 minutes or toast in a skillet for 1 minute per side. Sprinkle with fresh cilantro or parsley.
  10. Serve jasmine rice on plates, top with 3-4 meatballs and sauce, garnish with cilantro if desired, and serve garlic naan on the side.

Notes

Use cold ground chicken for easier meatball handling. Adjust chili powder for spice level. If sauce thickens too much, add a splash of water or broth. Gluten-free and dairy-free adaptations are possible. Leftovers store well and taste even better the next day.

Nutrition

Keywords: butter chicken meatballs, creamy meatballs, Indian dinner, easy weeknight meal, garlic naan, jasmine rice, comfort food, chicken meatballs, butter chicken sauce

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