This recipe was an experiment for a party I was hosting. I was fed up of cooking the same masala chicken, so decided to zest up things a bit. I made the traditional butter chicken sauce, but decided to add home made (chicken) meatballs to it instead of the regular chicken tikka. The result was this yummy, creamy and totally satisfying curry. Takes a while to prepare, but can be frozen in batches for up to two weeks- so you don’t have to sweat over and over to enjoy the delish treat. Just take out a batch at a time, defrost and enjoy!
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Butter Chicken Meatballs
- Total Time: 26 hours
- Yield: 8 servings 1x
Description
A creamy and satisfying twist on traditional Indian Butter Chicken, featuring homemade chicken meatballs in a rich, spiced tomato sauce.
Ingredients
For the chicken meatballs
- 2 lbs (900 g) minced chicken
- 1 tsp red chili powder
- 2 tbsp (30 ml) thick yogurt (greek works best)
- 1 tsp garam masala
- 1 tbsp (15 ml) ground coriander powder
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) garlic ginger paste
- 2 tsp chopped fresh coriander
- Salt to taste
For the sauce
- 2 tsp garlic ginger paste
- 4 fresh green chilies, slit
- 4 tbsp (60 ml) melted butter
- 4 green cardamoms
- 1/2 tsp cinnamon powder
- 4 cloves
- 1 black cardamom
- 1 tsp methi/fenugreek seeds
- 340 gm tomato paste
- 1 tbsp red chili powder
- 10 almonds, blanched, peeled and made into a paste
- 1 tsp garam masala
- 2 tsp coriander powder
- 2 tsp kasuri methi/dried fenugreek leaves
- 1/2 tsp sugar
- 3/4 pint (360 ml) heavy cream
Instructions
- In a large bowl, combine minced chicken, red chili powder, yogurt, garam masala, and ground coriander powder. Mix well and marinate in the refrigerator overnight.
- Oil your hands and shape the marinated chicken mixture into 25-30 small meatballs.
- Heat olive oil in a large pan over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add the chopped onion and sauté until golden brown, about 8-10 minutes.
- Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
- Stir in the tomato puree, turmeric powder, cumin powder, and salt. Cook for 10-15 minutes until the sauce thickens and the oil starts to separate.
- Add the fenugreek leaves and mix well.
- Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, stirring occasionally.
- Add the meatballs back into the sauce and simmer for another 10-15 minutes, until the meatballs are cooked through and the flavors have melded.
- Garnish with fresh cilantro before serving.
Notes
- This dish can be prepared in advance and frozen in batches for up to two weeks.
- Simply defrost and reheat when ready to serve.
- For a spicier version, increase the amount of red chili powder.
- Serve with naan or rice for a complete meal.
- Prep Time: 24 hours
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 25
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 100
If You Liked This Recipe, You’ll Love These
- Chicken Meatballs and Spaghetti with Tomato Sauce
- North African Lamb Meatballs in Tomato Sauce
- Kolkata-Style Spicy Chili Chicken
- Quick Chicken Curry
Frequently Asked Questions
Why does the meatball mixture need to marinate overnight?
The minced chicken is combined with red chili powder, yogurt, garam masala, and ground coriander powder and then refrigerated overnight before shaping. The overnight marination allows the yogurt’s acidity to tenderize the chicken and lets the spices fully penetrate the meat, resulting in meatballs that are seasoned throughout rather than just on the surface. 
What is kasuri methi and why is it in the butter chicken sauce?
Kasuri methi is dried fenugreek leaves — the sauce uses 2 tsp of it. It adds a distinctive slightly bitter, maple-like aroma that is considered a signature note in butter chicken. Fresh fenugreek leaves or a smaller quantity of fenugreek seeds can be used as a substitute, though the flavor profile will differ slightly.
What does the almond paste contribute to the sauce?
The sauce includes 10 blanched, peeled almonds made into a paste. The almond paste thickens the sauce and adds a subtle richness and nuttiness without the heaviness of extra cream, complementing the 3/4 pint (360 ml) of heavy cream already in the recipe.
Can this dish be made ahead and frozen?
Yes — the article and notes both confirm it can be frozen in batches for up to two weeks. The article specifically mentions this was made for a party and designed to be portioned and frozen so you can “defrost and enjoy” without cooking from scratch each time.
Wow, can’t wait to make this! Nice spin on my favorite butter chicken recipe. Yum!