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Butter Chicken Meatballs

Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4


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



  • 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


  • 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


  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