Easy Butter Chicken Meatballs Recipe
For full disclosure, I want to make it known that I am not an expert on curries, other than I love to make them at home! I tend to make Thai curries more frequently, but every so often I get a real hankering for some Indian spices. Enter these butter chicken meatballs! These baked chicken meatballs are so juicy and tender on the inside, and lightly crispy on the outside. First you bake them, and then they simmer in a fabulous sauce. When you take a bite, you’ll taste the fragrant and aromatic spices like garam masala, curry powder, and turmeric. There’s even a gentle spicy kick from the cayenne pepper but it isn’t too much. And even though the meatballs aren’t swimming in sauce, don’t worry, they still pack a big flavor punch. They’re also ready in about an hour which makes them great for the for those weeknights when you have a little bit more total time. Or make them on the weekend and the leftovers are great for a quickie busy reheat-only type of weeknight meal.
What Exactly Is Butter Chicken?
Butter chicken is a curry made with, you guessed it, chicken + butter. Popular in Indian cuisine, the chicken is simmered in a velvety rich spiced tomato and butter sauce. This recipe puts a fun spin on the original recipe. I do have a Butter Chicken Recipe that is more traditional, meaning that it’s more of a saucy curry than this recipe is. I think of this recipe as being more of a curried meatball rather than a meatball-in-curry sauce. Finally, if you’re looking for a Indian-inspired beef meatball recipe then check out my Red Curry Meatballs.
Ingredients in Baked Butter Chicken Meatballs
As with most Indian-inspired dishes, this one does use a fair amount of spices, but they all play a role. If you can, use them all for maximum flavor and authenticity.
Ground chicken Egg Panko Bread crumbs Kosher Salt and Pepper Olive Oil Yellow Onion Garlic Garam Masala Curry Powder Turmeric Cayenne Pepper, optional Tomato Paste Coconut Milk Greek Yogurt Unsalted Butter Cilantro Steamed Rice and Naan, for serving
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions. If you’re only going to buy two, they ought to be: –garam masala (a mixture of many spices) and -curry powder (a mixture of many spices, can be mild or hot, can be red, yellow, or another color) If you just use those two, you’ll be in sufficient shape to get the dish pretty close to how I intend it to taste. Note that there is SO much variety in flavor from brand to brand when it comes to both garam masala, and with curry powder even more variety!
How to Make Butter Chicken Meatballs
Step 1: Combine the ground chicken, egg, and half cup panko breadcrumbs and form 16-18 meatballs. Step 2: Place them on a parchment-lined baking sheet and bake for 20 minutes. Step 3: Meanwhile, sauté the onion in a large skillet then add the garlic. Step 4: Add the spices, tomato paste, coconut milk, water, bring to a boil, and then simmer for 20 minutes. Step 5: Optionally blend the sauce for a smoother texture (or not). Step 6: Add the Greek yogurt, butter, and simmer for a few more minutes. Step 5: Place meatballs in the sauce, garnish, and serve!
Can I Make the Meatballs in Advance?
I find that freshly cooked meatballs seem to absorb the curry sauce better, but if you really want to make the dish in advance, it will still be fine. But most importantly, the sauce needs time to cook the tomato paste so your curry doesn’t turn out tasting like raw tomato paste. Another way to do this is to form the meatballs 24 hours before you want to bake them, and keep them stored (raw) in an airtight container in the fridge. Then bake as directed and carry on with the rest of the recipe.
Recipe Substitutions and Variations to Try
Want to make these Butter Chicken Meatballs your own? Let’s talk about variations and substitutions that you can try if you want to jazz up this dish to suit your own tastes.
Garlic Butter Chicken Meatballs: Add a more generous dose of garlic (3 to 5+ cloves garlic, finely minced; or as desired) rather than the 2 cloves called for. Sneak in some extra veggies: Mix chopped fresh spinach, kale, or even grated zucchini into the meatball mixture. Make it creamier: Swap the coconut milk for coconut cream although a little will go a long way. Heavy cream can also be used in its place. Make it more saucy: Simply add more coconut milk. Another half-can to a full 15 ounce can to make the sauce more plentiful. Note you may want to increase the quantities of the spices because the flavor will be more diluted if they’re more sauce volume. Spice it your way: Add a pinch of cinnamon, cumin, or even a dash of smoked paprika to give the meatballs a personal twist. Brighten the sauce: Add a squeeze of lemon or lime juice or a splash of apple cider vinegar to the sauce to balance some of the richness. Herbaceous Twist: Experiment with herbs like fresh cilantro, basil, mint, or parsley. Dice them and sprinkle them over your meatballs to garnish them before seving for an extra burst of freshness.
What to Serve with Butter Chicken Meatballs
While Basmati rice and bread, (like naan and roti), are classic companions to butter chicken, there’s a world of possibilities to explore. Here are some tasty alternatives to pair with your flavorful meatballs: Shaping the meatballs: Use a small to medium scoop to scoop tbsp of the mixture and form the chicken meatballs. This makes sure that they’re all the same size and uniform which will help them to cook at a uniform time and rate. Don’t Crowd the Baking Sheet: Give each meatball enough space to cook evenly. You want them to sear a bit, not steam which is what will happen if they’re crowded. Cauliflower Rice: Lighten things up by serving your meatballs over cauliflower rice or my Cauliflower Fried Rice. It’s low in carbs and absorbs the flavorful sauce wonderfully. Salad: Create a vibrant salad like my Classic House Salad with a mix of greens, cherry tomatoes, cucumber, and a zesty lemon vinaigrette. Top it off with the Butter Chicken Meatballs for a balanced and satisfying meal. Roasted Veggies: Roast up a medley of colorful vegetables like bell peppers, broccoli, and carrots or try my Fall Harvest and Chickpea Roasted Vegetables.They’ll add a burst of color and wholesome goodness to your plate. Grilled Vegetables: Fire up the grill and try my favorite Grilled Veg + Smoky Honey Mustard Sauce. Or get creative and grill eggplant, zucchini, and mushrooms. Their smokiness will add an extra layer of flavor to your meal.
Ways to Eat the Leftovers
Don’t let those meatballs sit in the fridge with nothing to do! With a little creativity, you can transform them into new and exciting dishes. Let’s have a look at what you can do with them:
Meatball Subs: Slice the meatballs and tuck them into crusty rolls with some melted cheese and your favorite veggies. A drizzle of sauce adds that signature flavor.
Meatball Stir-Fry: Sauté leftover meatballs with stir-fried veggies and a savory sauce for a quick and tasty weeknight meal.
Meatball Wrap: Wrap sliced meatballs in a tortilla with hummus, greens, and your favorite veggies for a satisfying wrap.
Meatball Soup: Add sliced meatballs to a bowl of hearty vegetable soup for an extra boost of flavor and protein.
Storing and Reheating Leftover Meatballs
Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Note that some of the sauce will appear to “disappear” as they sit in the fridge. But what’s really happening is that it’s just being absorbed into the meatballs. If this absolutely would bother you, store the meatballs and sauce separately to prevent it. I simply reheat my meatballs in the microwave for ease and convenience although I’m sure you could plop everything into a skillet and do it on the stovetop.
More Indian Inspired Curry Recipes:
Pressure Cooker Chicken Tikka Masala: Ready in just 30 minutes, make this restaurant classic of juicy chicken pieces in a fragrant and creamy sauce right in your own kitchen! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Indian Butter Chicken — An EASY, ONE-POT recipe for a classic Indian favorite!! Juicy, BUTTERY chicken simmered in a CREAMY tomato-based, curry-inspired sauce! Next time you’re craving Indian food, you can make it yourself in 30 minutes! Potato Chickpea Coconut Curry: A fusion of Thai and Indian flavors, this one-skillet curry is ready in just 30 minutes. Sheet Pan Curry Chicken and Vegetables: Great for meal prep or busy weeknights, tender chicken and veggies are lightly seasoned with curry powder and baked to crispy perfection. Roasted Curried Cauliflower and Chickpea Salad: This easy salad is flavored with Madras curry and ginger and is topped with a tangy Greek yogurt dressing.
