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Best Butter Chicken Meatballs

Best Butter Chicken Meatballs

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I think by the time I am done there will Butter Chicken dishes of all sorts on my blog. Today I present to you Butter Chicken Meatballs

Butter Chicken Meatballs

Butter Chicken Meatballs

You can have dinner in a jiffy because it’s that quick and easy to make. No fuss and not much mess as it’s all made in one pot. 

Of course you have to do some work as the meatballs can’t just get made on it’s own…Lol! Apart from that no other effort.

I don’t eat red meat so some days I try and cook something we can all eat. Althought I shouldn’t be eating this Butter Chicken Meatballs today I can’t be bothered making something different for myself.

Let’s just call today my cheat day, right! All I can say is that this dish is super delicious.

Making the Meatballs

As I cook more I become a little more clever…haha! I have made chicken meatballs before but they were never quite as tender as I wanted them to be.

Well, I have just discovered that making chicken meatballs without adding an egg to the mixture gives you the softest and most tender meatballs.

For some reason adding the egg to the mixture gives you a much firmer textured meatball. I don’t like that texture very much, it becomes quite dense.

So I will be editing my other recipes too. No more eggs in meatballs for me.

See I told you somedays I am more clever than other days. If you ever doubted you will become a great cook, trust me you will.

Practice makes perfect. So don’t ever doubt your ability to do amazing things. I know I still have a long way to go before I perfect every dish

Butter Chicken Sauce

The sauce is made very similar to my Butter Chicken sauce. I did not add cashews to this sauce. 

My kids are not crazy about the addition of cashews in the sauce. Seeing I am not going to be eating much of it I made it just the way they like it.

I also didn’t add too much spice so if you are feeding your family your kids can easily eat this. Or maybe you can add some yogurt when giving it to the kids.

Serving the Butter Chicken Meatballs

Although I prefer naan bread with this sort of curry. You can serve it on a bed of pasta or rice too.

I think it will be great with mashed potatoes and a salad too. Who said there are rules as to how you should eat something.

There are more important things to worry about. So you know what, eat it any way you wish. 

Butter Chicken Meatballs

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

Chicken Meatballs

  • 500 gram chicken mince
  • 1 tsp ginger/garlic paste
  • 2 tsp tandoori paste
  • 1 tsp kashmiri chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp chopped spring onion
  • 1/4 cup chopped coriander
  • 1 tbsp lemon juice
  • 2 tbsp cake wheat flour or all purpose flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil

Butter Chicken Sauce

  • 1 tbsp butter
  • 1 large onion finely chopped
  • 1 tsp ginger/garlic paste
  • 2 tsp kashmiri chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 cup tomato passata
  • 1/2 cup water
  • 1/2 cup fresh cream
  • 1 tbsp dried methi leaves
  • 2 tsp sugar
  • 1 tsp garam masala
  • salt

Instructions

Meatballs

  • Place the chicken mince in a large bowl
  • Add all the other ingredients, except the flour and mix. Just until combined. Mix in the flour
  • Wet your hands and take a tablespoon of mixture and roll into balls
  • Heat 2 tablespoon oil on high heat and fry the meatballs just until brown on all sides. Not more than a minute. It will cook further in the sauce so it's ok not to be fully cooked
  • Cover with foil and set aside

Sauce

  • In the same pan heat one tablespoon butter. Add the onion and fry until golden brown. Add the ginger/garlic paste and fry for a minute
  • Add the turmeric, chilli powder, cumin and coriander. Fry for a minute
  • Add the passata and water. Season with salt
  • Cook for 20 minutes or until it's slightly thick and the oil surfaces to the top
  • Place in a glass jar/bowl and blend into a smooth paste
  • Return to the pan. Add the cream and sugar and heat through
  • Add the meatballs into the sauce. Add the dried methi leaves, rub them between your fingers and sprinkle into the curry
  • Simmer for 5 minutes until the meatballs are cooked. Sprinkle in the garam masala
  • Garnish with coriander and serve hot with naan bread

Notes

  1. If you do not have tandoori paste you can use some tandoori masala. Alternatively add some chilli powder and leave it out completely
  2. If you prefer more heat you can add more chilli powder

 

 

 

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