Butter Chicken Meatballs bring together the rich, aromatic sauce of classic Indian butter chicken with the tender bite of juicy chicken meatballs. This comforting fusion dish is perfect for easy weeknight dinners.
Mildly spiced, creamy, and full of flavor, Butter Chicken Meatballs pair beautifully with basmati rice or warm naan. It’s a crowd-pleasing favorite that tastes as indulgent as takeout, but made fresh at home.
Star Players in These Butter Chicken Meatballs
- Ground chicken – The light, lean base of the meatballs that absorbs flavor and remains moist when cooked.
- Egg – Helps bind the meatball mixture for a cohesive, tender texture.
- Japanese breadcrumbs – These panko-style crumbs add lightness and prevent dense, heavy meatballs.
- White onion – Adds savory depth and a hint of sweetness to the sauce.
- Crushed tomato – Provides body, tang, and color, forming the sauce’s rich foundation.
- Butter chicken spice mix – The shortcut to deep, complex flavor with minimal effort; a pantry hero.
- All-purpose cream – Brings luscious creaminess to balance the spices.
- Butter – Adds indulgent silkiness and rounds out the sauce.
- Cilantro – A fresh, herbal contrast that brightens every bite.
How to Make These Buttery Beauties
Start by combining ground chicken, breadcrumbs, egg, salt, and pepper. Form into meatballs and pan-fry until golden or bake for a lighter option.
Sauté onions until soft, then add crushed tomatoes and butter chicken spice paste. Let it simmer gently to allow flavors to meld.
Return the meatballs to the sauce and simmer until fully cooked. Stir in the cream and a knob of butter for that signature richness.
Serve hot over basmati rice or with naan, generously garnished with fresh cilantro.
Tips, Tricks & Tasty Variations
For extra tenderness, avoid overmixing the meatball mixture—just enough to combine. If you’re skipping store-bought spice mixes, homemade butter chicken seasoning with garam masala, cumin, paprika, garlic, and ginger will do the trick.
To spice it up, toss in a pinch of chili flakes or a slit green chili while the sauce simmers. For a dairy-free version, coconut cream works beautifully in place of all-purpose cream.
Want a veggie spin? Sub the meatballs with roasted cauliflower florets or plant-based meat alternatives—they soak up the sauce just as well.
Leftovers That Love You Back
These Butter Chicken Meatballs store well and taste even better the next day. Let them cool completely before refrigerating in an airtight container for up to 4 days.
To freeze, portion into freezer-safe containers with sauce. They’ll keep for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if needed. Serve warm with fresh rice or naan for a satisfying second (or third) round.
30 Minute Butter Chicken Meatballs
Ingredients
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 white onion finely chopped
- 2 tablespoons olive oil
- 1/2 cup chopped fresh cilantro for garnish
- 1 cup all-purpose cream
- 1/4 teaspoon salt
- 500 grams ground chicken
- 1/2 cup Japanese-style breadcrumbs
- 1 egg
- 2 cups crushed tomatoes or tomato purée
- 1 package butter chicken spice mix such as Shan, or a homemade equivalent
- Steamed basmati rice and naan or pita bread for serving
Instructions
- In a large mixing bowl, combine ground chicken, egg, breadcrumbs, salt, and pepper; mix thoroughly until evenly blended. Shape the mixture into balls approximately 1½ inches in diameter and arrange them on a plate.
- Warm olive oil in a wide non-stick skillet over medium heat. Fry the meatballs in batches, turning occasionally, until uniformly golden. Alternatively, for a lighter option, bake them in a 350°F oven until browned. Set aside.
- Using the same pan, sauté the chopped onions until soft and translucent. Stir in the crushed tomato and butter chicken spice paste until well integrated.
- Return the meatballs to the pan and let them simmer in the sauce for 15 minutes. Pour in the cream and allow to cook for an additional 5 minutes. Incorporate the butter, stirring to enrich the sauce.
- Serve hot with a generous sprinkle of fresh cilantro, alongside basmati rice and naan or pita bread.
