Butter Chicken Meatballs

Juicy chicken meatballs simmered in a rich, creamy butter chicken sauce. All the flavor of butter chicken in meatball form. Serve with rice or naan bread.

Course Curry, Dinner

Cuisine Indian

Keyword butter chicken, butter chicken curry, butter chicken meatballs, chicken meatballs, curry

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 363kcal

Author Alida Ryder

Ingredients

For the meatballs

2 lb (1kg) ground chicken / chicken mince
4 slices white bread crusts removed
8 tbsp milk
2 tsp garlic powder
2 tsp salt
1 tsp white pepper

For the butter chicken curry

1 tbsp butter/ghee
1 onions chopped
6 garlic cloves
Thumb size piece ginger grated
24 oz (700ml) tomato passata / puree
1 cup cream
2 tsp sugar
salt and black pepper to taste

Instructions

Tear the bread into small pieces then add to a large mixing bowl. Pour over the milk and allow to soak for 10 minutes.
Add the garlic powder, white pepper and salt and mix well, making sure to break up any chunks of the bread.
Add the chicken and mix until just combined, taking care not to over-mix. With wet hands, form the mixture into meatballs.
In a large, deep pan or skillet set over medium-high heat, add ghee or oil of your choice.
Add the meatballs (in batches if necessary) and cook until browned all over. The meatballs don't have to be fully cooked through here. Remove and set aside.
Add onions and cook until soft and golden.
Add the garlic, ginger and spices and cook for 30 seconds then add the chicken and marinade.
Pour in the tomatoes then reduce the heat, partially cover and allow to simmer for 10 minutes then pour in the cream.
Add the meatballs back in and cook for 10-15 minutes until fully cooked.
Season to taste.
Serve with your choice of side dishes.

Nutrition