Butter Chicken Meatballs

Recipe adapted from Damn Delicious.



  • 4 TBSP unsalted butter
  • 1/2 medium sweet onion, diced
  • 3 garlic cloves, minced
  • 2 tsp. freshly grated ginger
  • 2 tsp. garam masala
  • 1 tsp. ground turmeric
  • 1 8-oz. can tomato sauce
  • 1 6-oz. can tomato paste
  • 1 1/2 c. chicken stock
  • Salt and freshly ground black pepper, to taste
  • 1/3 c. heavy cream
  • Sugar to taste (about 1 tsp.)


  • 1 lb. ground chicken
  • 1/2 c. Panko breadcrumbs
  • 1 egg
  • 3 TBSP cilantro, chopped
  • 2 tsp. yellow curry powder
  • 1 tsp. salt
  • 1/2 tsp. pepper


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 20 meatballs.
  3. Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
  4. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
  6. Stir in tomato sauce, tomato paste and chicken stock; season with sugar, salt, and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  7. Stir in heavy cream and meatballs until heated through, about 2-3 minutes.

Butter Chicken Meatballs:

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