Discover these delectable butter chicken meatballs that burst with vibrant Indian-inspired tastes and are designed for effortless weeknight preparation entirely on the stovetop. Pair them perfectly with steamed rice or alongside homemade garlic naan to create a comforting, protein-packed meal that the whole family will adore. This innovative take on the traditional butter chicken features tender meatballs enveloped in a richly flavored, straightforward sauce, all crafted without any complicated steps or long cooking times. I truly believe you’ll fall in love with this nutritious, high-protein dish just as much as I have.
What sets these meatballs apart is their incredible blend of spices and creamy texture, delivering all the beloved elements of butter chicken in a fun, bite-sized form. They’re quick to assemble, cook up beautifully in a single skillet, and offer a satisfying dinner option that’s both healthy and indulgent. Whether you’re craving something cozy on a chilly evening or need a speedy solution for busy days, this recipe fits the bill perfectly.
- Exceptionally high in protein for a fulfilling meal
- Authentic butter chicken essence without the need for overnight marinating
- Simple customization for spice preferences to suit every palate
What You’ll Need
The foundation of these meatballs starts with ground chicken, which provides a lean yet juicy base. If ground chicken isn’t available, ground turkey serves as an excellent alternative that maintains the dish’s texture and flavor profile seamlessly.
A carefully curated selection of spices truly elevates these meatballs to star status. The star player, garam masala, brings warm, aromatic notes that define the butter chicken experience; you can purchase it ready-made or whip up a homemade version for even more control over the taste.
Of course, no butter chicken would be complete without generous amounts of butter. Opt for salted butter to incorporate it directly into both the meatball mixture and the luscious sauce, ensuring every bite is rich and savory.
How to Make Butter Chicken Meatballs
Mix and Form the Meatballs
Begin by gathering all the meatball ingredients in a spacious mixing bowl. Gently combine them with your hands or a fork, taking care not to overwork the mixture, which could result in tough meatballs. Employ a scoop measuring about 1 to 1.5 tablespoons to portion out the mixture evenly, then roll each portion between your palms to form smooth, uniform balls. This method ensures consistent cooking and appealing presentation.
Next, warm avocado oil in a large, deep skillet set over medium-high heat. Once the oil shimmers and is adequately hot, carefully place the meatballs inside. Sear them on all sides until they develop a beautiful golden-brown crust and are nearly cooked through internally. They don’t need to be fully done at this stage, as they’ll finish cooking in the sauce later. Transfer the browned meatballs to a plate and set aside momentarily.
In the same skillet, introduce a portion of the salted butter. Allow it to fully melt, filling the air with its inviting aroma. Add finely minced white onion, seasoning it lightly with salt to draw out its natural sweetness. Sauté until the onion softens and turns translucent. Stir in the garam masala, tomato paste, and a pinch of pepper, cooking briefly until the spices release their fragrant oils and deepen in color.
Finally, incorporate the crushed tomatoes along with the remaining salt, stirring diligently to blend all components into a cohesive base. Increase the heat to bring the mixture to a gentle boil, then reduce to a low simmer, allowing the flavors to meld beautifully.
Finish Together and Serve
Return the seared meatballs to the skillet, nestling them into the simmering sauce. Cover partially if desired, and let everything cook together for 5 to 10 minutes, or until the meatballs reach an internal temperature of 165°F and are thoroughly cooked. Stir in the remaining butter chunks, watching as they melt seamlessly into the sauce, adding an extra layer of silkiness and richness.
Carefully remove the skillet from the heat to prevent curdling. Introduce the Greek yogurt gradually, stirring vigorously and continuously to emulsify it fully into the tomato-based sauce. This crucial step ensures a creamy, velvety texture without any separation or lumps—persistence in stirring is key here.
Ladle the finished butter chicken meatballs over fluffy rice, drizzling with fresh lime juice for a bright, tangy contrast and scattering chopped cilantro for a burst of herbaceous freshness. This simple finishing touch elevates the dish to restaurant-quality enjoyment.
Serving Suggestions
These butter chicken meatballs shine brightest when enjoyed straight from the skillet, but enhancing them with a squeeze of fresh lime and a generous sprinkle of cilantro takes them to the next level. The acidity cuts through the richness, while the herbs add color and vibrancy. For the ultimate meal, spoon them generously over steamed basmati rice to soak up every bit of that glorious sauce, or serve alongside warm garlic naan for scooping and dipping. It’s a versatile dish that pairs wonderfully with your favorite sides.
Storage Instructions
To store leftovers, keep the butter chicken meatballs and sauce separated from any rice in airtight containers. They will stay fresh in the refrigerator for up to 3 days, maintaining their flavor and texture beautifully.
For longer-term preservation, follow these freezing steps:
- Cook meatballs thoroughly: Ensure they reach a safe internal temperature of 165°F.
- Cool completely: Allow the meatballs to come to room temperature to prevent condensation and ice crystals.
- Freeze properly: Place the cooled meatballs and sauce into a gallon-sized freezer-safe bag or container. Squeeze out excess air before sealing tightly, then freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop for best results.
Ingredients
Meatballs
- 1 lb. ground chicken
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons salted butter, cold and grated
- 1 large egg
- ½ cup panko breadcrumbs
- 2 tablespoons avocado oil
Sauce
- 6 tablespoons salted butter, separated
- ½ medium white onion, minced
- 1 teaspoon salt, separated
- 2 teaspoons garam masala
- 2 tablespoons tomato paste
- 1 red chili pepper, minced
- 15 oz. crushed tomatoes
- ½ cup 2% Greek yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoons minced fresh cilantro
Instructions
- First, prepare the meatballs by adding all designated ingredients to a large mixing bowl. Gently mix everything together until just combined, avoiding overmixing to preserve tenderness.
- Use a 1-1.5 tablespoon scoop to portion the mixture, then roll each into neat balls and set aside on a plate.
- Heat the avocado oil in a large, deep skillet over medium-high heat. Add the meatballs when hot, browning them on all sides until nearly cooked through. Remove and set aside.
- In the same skillet, melt 3 tablespoons of butter. Add minced white onion seasoned with ¼ teaspoon salt, sautéing for 2-3 minutes until softened.
- Stir in garam masala, tomato paste, and pepper, cooking for 1-2 more minutes until fragrant.
- Add crushed tomatoes and remaining salt, stirring well. Bring to a boil, then simmer. Return meatballs to the pan, simmering 5-10 minutes until fully cooked. Stir in remaining butter until melted.
- Off heat, vigorously stir in Greek yogurt until fully incorporated and smooth, preventing curdling.
- Serve over rice, topped with lime juice and cilantro for the perfect finish.
Helpful Tips and Variations
- Meat choices: Any ground meat works well; note that fat content may vary, affecting juiciness.
- More sauce: Double the sauce ingredients if you prefer extra for soaking rice or naan.
- Rice recommendation: Basmati rice is ideal for its fragrant aroma and light texture that complements the bold sauce.
Each serving provides approximately: Calories: 362 kcal, Carbohydrates: 13 g, Protein: 18 g, Fat: 27 g, Fiber: 2 g, Sugar: 5 g. Nutritional values are estimated and may vary based on specific ingredients used.
