30 Minute Butter Chicken Meatballs
A comforting fusion of classic Indian butter chicken flavors with juicy chicken meatballs, this dish delivers a rich, creamy sauce balanced by aromatic spices, perfect over basmati rice or with warm naan.
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.