Description
Butter Chicken Meatballs combine tender ground chicken spiced with traditional Indian flavors and simmered in a creamy, buttery tomato sauce. This quick and easy recipe yields juicy meatballs cooked in a rich sauce infused with garlic, ginger, and warming spices, perfect to serve with rice and naan for a comforting meal.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/4 large yellow onion, grated
- 1 egg
- 1/2 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil for frying
Sauce
- 4 tbsp butter, divided
- 1/2 onion, diced
- 5 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1/2 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp curry powder
- 1 tsp salt
- 1/2 tsp pepper
- 6 oz can tomato paste
- 1.5 cups whole milk
- 1/2 cup chicken stock (or water)
To Serve
- Rice
- Naan bread
- Cilantro for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground chicken, grated onion, egg, breadcrumbs, salt, and pepper. Mix thoroughly using your hands to ensure everything is evenly incorporated.
- Form Meatballs: Shape the mixture into 20 evenly sized meatballs and place them on a plate, ready to cook.
- Cook Meatballs: Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the meatballs. Cook them for about 6-7 minutes, turning every minute to brown all sides evenly and ensure they reach an internal temperature of 165°F. Once cooked, transfer the meatballs to a clean plate and set aside.
- Start Sauce Base: Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Add the diced onion and cook for 2-3 minutes until it begins to soften.
- Add Aromatics and Spices: Stir in the minced garlic and grated ginger, followed by turmeric, garam masala, curry powder, salt, and pepper. Cook briefly to bloom the spices and release their aroma.
- Create Sauce: Immediately add the tomato paste to the skillet, then whisk in the whole milk until the mixture is smooth and uniform. Pour in the chicken stock and bring the sauce to a light simmer.
- Finish Sauce: Once simmering, stir in the remaining 2 tablespoons of butter. Let the sauce continue to thicken and bubble gently for about 5 minutes, stirring occasionally.
- Combine Meatballs and Sauce: Return the cooked meatballs to the sauce, tossing gently to coat each piece. Let them simmer together for an additional 5 minutes to meld the flavors and warm the meatballs through.
- Serve: Plate the meatballs and sauce over cooked rice. Serve with warm naan bread and garnish with fresh cilantro for a complete meal.
Notes
- Ensure the internal temperature of meatballs reaches 165°F to guarantee they are fully cooked and safe to eat.
- For a richer sauce, you can substitute whole milk with cream or coconut milk if you prefer a dairy-free alternative.
- Leftover meatballs and sauce keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Adjust the spice levels by reducing or increasing spices like garam masala and curry powder according to your preference.
- Using fresh ginger and garlic significantly enhances the sauce’s flavor compared to powdered options.
