Butter Chicken Meatballs — If you’re an Indian butter chicken fan, you’ll love these ground chicken meatballs which offer a unique twist on a beloved dish! Packed with an array of flavorful Indian spices, these EASY meatballs are first baked and then simmered in a rich sauce made with coconut milk, butter, and Greek yogurt!
Table of Contents
- Easy Butter Chicken Meatballs Recipe
- What Exactly Is Butter Chicken?
- Ingredients in Baked Butter Chicken Meatballs
- How to Make Butter Chicken Meatballs
- Can I Make the Meatballs in Advance?
- Recipe Substitutions and Variations to Try
- Tips for the Best Meatballs
- What to Serve with Butter Chicken Meatballs
- Ways to Eat the Leftovers
- Storing and Reheating Leftover Meatballs
- Butter Chicken Meatballs FAQs
- Butter Chicken Meatballs Recipe
- More Indian Inspired Curry Recipes:
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.
Do I Really Need All Those Spices?
If you’re not a person who cooks either Indian or Thai food regularly, you likely won’t have all the spices on hand.
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!
- 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.
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!
Pack Your Patience!
You may be tempted to shorten the sauce simmering time. Do not do this! The longer it simmers, the more developed and aromatic the spices become, which translates to a more flavorful final dish.
But most importantly, the sauce needs time to cook the tomato paste so your curry doesn’t turn out tasting like raw tomato paste.
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.
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.
Tips for the Best Meatballs
Gentle Hands: As with any meatball recipe, it’s best to use a light touch when mixing your meatballs as overmixing can make the ground chicken tough.
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.
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:
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.
Butter Chicken Meatballs FAQs
For convenience, yes you can use frozen meatballs that have already been cooked. Simply thaw them and then add them directly to the sauce. This is a huge shortcut which will save tons of time.
If you’re looking for a good frozen option, I love Trader Joe’s frozen turkey meatballs!
Absolutely! While the recipe calls for ground chicken, you can easily swap it out for ground turkey if you prefer. The flavors will still meld beautifully.
You can also substitute with ground pork, just know that the flavor will be slightly different.
I use panko breadcrumbs because they give the meatballs great texture while helping to bind them together.
If you’re out of panko breadcrumbs, regular breadcrumbs will work in a pinch or even crushed saltine crackers can work as substitutes but I highly recommend sticking with panko crumbs if you can.
Need more recipes that use the rest of your panko breadcrumbs? Check out all my favorite panko breadcrumb recipes. My Red Curry Meatballs use both panko + similar spices to this recipe so put it on your list!
Of course! Feel free to add the tiniest spinkle of cayenne pepper or omit it entirely if you’re not a fan of heat.
The other spices will still infuse the dish with fantastic flavor.
Make sure to select mild not hot curry powder as well!
To make the meatballs gluten-free, I suggest experimenting with replacing the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. However, note that I haven’t tested this option personally.
Yes you can but it won’t give you quite the same creamy mouthfeel and texture that full fat coconut milk uses.
You need to use plain Greek yogurt, not regular yogurt which is too thin and won’t give you the correct results.
I use a 6 ounce container of 0% fat Fage brand Greek yogurt that I pick up at Trader Joe’s because for this recipe, I really cannot tell the difference between the 0% vs. full fat Fage Greek yogurt.
Bottom line, just make sure it’s a thick Greek yogurt and you’ll be fine.
The range of flavors and varieties of cuisine from Northern to Southern India is akin to how the food in New York is very different from the food in Texas!
That’s a roundabout way to say there a zillion blends of combinations of curry powder and of garam masala. And companies who make them. And it can be overwhelming to decide on which brand and exact type of spice when there are so many choices! Very much like trying to decide on a bottle of wine.
Personally, when I don’t know what I’m looking for, I read the reviews on Amazon; in this case the reviews on their top sellers and on their ‘Amazon’s Picks’. Or go to a local spice store if you have one and ask their opinions, or go to an ethnic market if you have one. As with anything, it’s trial and error.
I am currently using this garam masala and either mild or hot curry powder depending on my mood. They both get great reviews on Amazon which is frankly how I selected them in the first place!
I haven’t tried making this in a Crock-Pot but you’d have to make quite a few adaptations. You’d still have to make and bake the meatballs separately. Although you could probably simmer the sauce ingredients in your slow cooker, although I much prefer searing onions and garlic on the stove first. So you’d likely want to do that, and then transfer that mixture to your slow cooker, add the sauce ingredients, and simmer on low for a few hours, before adding the meaballs. To me, it sounds like more work but it’s up to you if you want to trial it!
Yes you sure can. Follow the air frying portion of the recipe in my Air Fryer Firecracker Meatballs recipe (skip the firecracker sauce), but make the curry sauce, add the air fried meatballs, stir to combine, and serve.
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Butter Chicken Meatballs
Ingredients
Meatballs
- 1 pound ground chicken, ground turkey or ground pork may be substituted
- 1 large egg
- ½ cup panko breadcrumbs
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground pepper, or to taste
Sauce
- 2 tablespoons olive oil
- 1 small yellow or white onion, finely diced
- 2 cloves garlic, finely minced
- 1 tablespoon garam masala, or to taste
- 2 to 3 teaspoons curry powder, or to taste
- ½ to 1 teaspoon turmeric
- ½ teaspoon salt, plus more to taste if desired
- ½ teaspoon freshly ground black pepper, plus more to taste
- pinch cayenne pepper, optional and to taste
- one 15-ounce can coconut milk, I prefer full-fat but low-fat is okay
- 1 cup water
- 6 ounces tomato paste
- ½ cup plain Greek yogurt
- 2 tablespoons unsalted butter
- ¼ cup fresh cilantro, finely minced (fresh basil may be substituted), or as desired for garnishing
Instructions
Meatballs
- Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
- To a large bowl, add the ground chicken, egg, panko breadcrumbs (I strongly suggest panko for their texture, but if all. you have is regular breadcrumbs they will work in a pinch, or crushed saltine crackers will also work), salt, pepper, and using clean hands or a rubber spatula, mix gently until the mixture is uniformly combined. Tip – Do not overmix or the meatballs will be tougher.
- Using a 1 to 2-tablespoon medium cookie scoop, form approximately 16 to 18 meatballs, or as desired.
- Place the meatballs evenly spaced on the prepared baking sheet and bake for about 20 minutes, or until lightly crisped on the outside. Tip – If desired and have one, you can also make them in an air fryer. Use my Air Fryer Meatballs (minus the firecrakcer sauce) as a guideline for how to airfry meatballs. While the meatballs are baking, move on to making the sauce. Tip – Make sure to set a timer so you don't forget about them while you're making the sauce.
Butter Chicken Sauce
- To a large high-sided skillet, add the olive oil, onion, and saute over medium-high heat for about 5 minutes; stir frequently to ensure even cooking.
- Add the garlic and cook for 1 minute; stir nearly constantly.
- Add the garam masala (yes, it's 1 tablespoon not 1 teaspoon; it's not spicy and 1 tbsp is recommended for flavor, but of course reduce to taste if desired), curry powder (use mild or hot, and as desired), turmeric, salt, pepper, optional cayenne, coconut milk, water, tomato paste, and whisk to combine.
- Bring the sauce mixture to a boil, and then reduce the heat to low or medium-low, and allow the sauce to gently simmer for about 20 minutes. Tips – Do not rush the simmer time of the sauce because the simmering process helps the flavors of the spices develop and marry, it reduces the overall volume of sauce and concentrates it and the flavors, and most importantly cooks off the raw tomato paste flavor. If you want a greater volume of sauce, add 1 1/2 cans of coconut milk and/or a bit more water.
- Add the Greek yogurt, butter, and whisk constantly until the butter has melted. Tip – I use a 6 ounce container of 0% fat Fage brand Greek yogurt that I pick up at Trader Joe’s because for this recipe, I really cannot tell the difference between the 0% vs. full fat Fage Greek yogurt. Just make sure it’s a thick Greek yogurt and not regular yogurt or flavored/sweetened yogurt.
- Taste the sauce and check for seasoning balance. At this time, if desired, add more garam masala, curry powder, cayenne powder for heat, and don't be afraid to add more salt. Tips – If it tastes at all boring or a little flat, it likely needs more salt so add it. If you want a greater volume of sauce (or the sauce is too thick) and already didn't add additional coconut milk and/or water in step 8 before simmering (or you think it needs more liquid), you can add it now, as desired.
- After the sauce flavor and volume is to your liking, add the baked meatballs to it, stir to combine and coat evenly, garnish as desired, and serve immediately over rice, naan, or as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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.
These chicken meatballs were awesome! Full of flavor, the spices were just right, thank you Averie for a dish made in heaven. I am going to make double next time so I can try your “leftover” recipes, that is, if there are leftovers!
These chicken meatballs were awesome! Full of flavor, the spices were just right, thank you Averie for a dish made in heaven. I am going to make double next time so I can try your “leftover” recipes, that is, if there are leftovers!
Thank you so much for the 5 star review and for making the recipe on the day I posted it! I am glad you loved it!