Mashup Butter Chicken Meatballs
These butter chicken meatballs are a bold and comforting mashup of two favorites — tender, juicy chicken meatballs packed with warm spices, simmered in a rich and creamy butter chicken sauce. With layers of garam masala, cardamom, cumin, and ginger, each bite is full of deep flavor and cozy vibes. Perfect served over basmati rice or scooped up with warm naan, this dish is a weeknight win that tastes like it took all day. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 3 servings
Meatballs:
- 1 lb ground chicken
- ½ cup bread crumbs
- 3 tablespoons plain whole-milk Greek yogurt
- 3 tablespoons chopped fresh cilantro, plus more for garnish
- ½ tablespoon grated fresh ginger
- ½ tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ large yellow onion, grated
- 1 large egg
- 4 garlic cloves, minced
- 2 tablespoons olive oil
Butter Chicken Sauce:
- ¼ cup unsalted butter
- ½ yellow onion, finely diced
- 5 garlic cloves, minced
- ½ tablespoon grated fresh ginger
- 1 ½ tablespoons garam masala
- ½ tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- ½ teaspoon ground turmeric
- 1 cup tomato puree
- ¾ cup heavy cream
- ½ cup plain whole-milk Greek yogurt
- kosher salt, to taste
- Steamed basmati rice or garlic naan, for serving
Nutrition Info
- Calories 795
- Fat 59g
- Carbs 29g
- Fiber 4g
- Sugar 12g
- Protein 47g
Estimated values based on one serving size.
Preparation
- Make the meatballs: Mix together the chicken, bread crumbs, yogurt, cilantro, ginger, garam masala, cumin, chili powder, onion, egg, and garlic in a large bowl until just combined — don’t overwork it. Scoop and roll the mixture into 1½-inch balls (you’ll have 9 meatballs total).
- Heat the oil in a large skillet over medium heat. Cook the meatballs until golden and charred, about 6 minutes total, flipping the meatballs once. Remove and set aside.
- Make the butter chicken sauce: In the same skillet, melt the butter over medium heat. Add the onion. Cook, stirring often, until soft and golden, about 5 minutes. Stir in the garlic and ginger, and cook, stirring often, until fragrant, about 2 minutes.
- Add the garam masala, chili powder, cumin, coriander, cardamom, and turmeric. Cook the spices, stirring often, until toasted, about 30 seconds.
- Stir in the tomato purée. Reduce the heat to low. Whisk the heavy cream and yogurt. Season with salt to taste.
- Return the meatballs to the skillet, and spoon the sauce over the top. Simmer over low heat for 5–10 minutes, until the flavors meld and the meatballs are fully cooked through and the internal temperature reaches 165°F.
- Serve over steamed basmati rice or with garlic naan, and garnish with more cilantro.
- Enjoy!
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