Butter Chicken Meatballs

5 from 1 reviews

Traditional Indian Butter Chicken, substituted with Home-made Meatballs



For the chicken meatballs

  • 2 lbs minced chicken
  • 1 teaspoon red chili powder
  • 2 tablespoons thick yogurt (greek works best)
  • 1 teaspoon garam masala
  • 1 tablespoon ground coriander powder
  • 2 tablespoons olive oil
  • 2 tablespoons garlic ginger paste
  • 2 teaspoons chopped fresh coriander
  • Salt to taste

For the sauce

  • 2 teaspoons garlic ginger paste
  • 4 fresh green chilies, slit
  • 4 tablespoons melted butter
  • 4 green cardamoms
  • ½ teaspoon cinnamon powder
  • 4 cloves
  • 1 black cardamom
  • 1 teaspoon methi/fenugreek seeds
  • 340 gm tomato paste
  • 1 tablespoon red chili powder
  • 10 almonds, blanched, peeled and made into a paste
  • 1 teaspoon garam masala
  • 2 teaspoons coriander powder
  • 2 teaspoons kasuri methi/dried fenugreek leaves
  • 1/2 teaspoon sugar
  • ¾ pint heavy cream


Make the meatballs

  1. Marinate the chicken mince in all the ingredients listed for the marinade.Refrigerate overnight.
  2. Oil your hands and shape into 25-30 tiny balls from the marinated mince.
  3. Brush with a little oil and bake at 350 degree F (180 degree C) for 25-30 minutes, or till the chicken is fully cooked. Make sure not to overcook or it’ll become dry.
  4. Keep aside to cool.

Make the sauce

  1. Heat butter or oil in a non-stick pan.
  2. Add green cardamoms, black cardamom, cloves and cinnamon powder. Sauté for a couple of minutes till the ingredients start to get fragrant.
  3. Add the fenugreek seeds. When the seeds begin to sizzle, add the garlic ginger paste and the green chilies.
  4. Cook for a few minutes and then stir in the tomato paste and all the dry spices, along with 4 cups of water. Turn to medium heat and cover and cook for 15 minutes till the mixture thickens and the spices are blended into the tomato.
  5. Add the cooked chicken meatballs and let it simmer on low heat for another 15 minutes.
  6. In the end, stir in the cream and simmer on medium-low heat for about 7-8 more minutes.
  7. Garnish with fresh coriander and a splash of cream!
  8. Absolutely divine with fresh Naan or Parantha.
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