Butter Chicken Meatballs
Tender Butter Chicken Meatballs in a rich and creamy spiced tomato sauce! Prepare to drool over this restaurant-quality meal the whole family will go crazy for. SO MUCH YUM!!
Servings: 6 servings
Calories: 470kcal
Ingredients
For the curry paste
- 1 onion chopped
- 4 garlic cloves
- 400 g (14oz ) canned tomatoes crushed / chopped
- 2 tbsp tomato paste (optional)
- 1 tbsp fresh ginger roughly chopped
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp cayenne
For the meatballs
- 500 g (1 pound) ground chicken
- 60 g (1 cup) Panko breadcrumbs
- 1 egg
- 1 tsp mild curry powder
- 1 tsp salt
- 60 g (1 cup) Panko breadcrumbs to roll the meatballs in (optional!)
For the sauce
- 2 tbsp avocado oil or olive oil
- ½ tbsp butter
- 80 g (6 tbsp) unsalted butter or to taste
- 120 ml (½ cup) cream heavy / double cream
To serve
- 2 tbsp fresh cilantro (coriander) to garnish
- chilli flakes (optional)
- salt and pepper to season to taste
Instructions
- Add all the ingredients for the curry paste into a mini chopper / blender and process until you have a paste.1 onion, 4 garlic cloves, 400 g (14oz ) canned tomatoes, 2 tbsp tomato paste, 1 tbsp fresh ginger, 1 tbsp lemon juice, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp smoked paprika, 1 tsp salt, ½ tsp cayenne
- Place the ground chicken, breadcrumbs, egg, curry powder, salt and two tablespoons of the curry paste you just prepared into a bowl. Mix really well then use a small cookie scoop to portion out 20-24 scoops of the meatball mixture.500 g (1 pound) ground chicken, 60 g (1 cup) Panko breadcrumbs, 1 egg, 1 tsp mild curry powder, 1 tsp salt
- Roll the meatballs in greased hands and roll in the Panko breadcrumbs to coat (<–– this bit is actually optional!).60 g (1 cup) Panko breadcrumbs
- Heat the oil and butter in a skillet. Pan fry the meatballs until golden on both sides, about 5-7 minutes. Set aside on a paper towel-lined plate and wipe the skillet clean.2 tbsp avocado oil, ½ tbsp butter
- Add a splash of oil to the pan and stir in the remaining curry paste. Pour the chicken broth into the skillet and bring to a simmer. Place the meatballs into the sauce, cover the pot and cook for about 10 minutes over low heat.
- Make some space in your pan (you may need to transfer the meatballs onto a plate) and stir in the butter and cream. Cook for a couple of minutes and then have a little taste of the heavenly sauce – add salt and pepper, if needed.80 g (6 tbsp) unsalted butter, 120 ml (½ cup) cream
- Garnish with plenty of chopped cilantro (coriander), a pinch of red pepper flakes and a final drizzling of cream. Serve over plain basmati rice or pilau rice with naan or flatbreads and swoon over the insane deliciousness of this simple dish!2 tbsp fresh cilantro, chilli flakes, salt and pepper to season
Video
Notes
- Like most curries, butter chicken meatballs taste even better the next day, just make sure to store leftovers in an airtight container and you can heat them up in a microwave or in a saucepan.
- The curry paste can be prepared in advance and frozen to use whenever you like!
Nutrition
Calories: 470kcal | Carbohydrates: 25g | Protein: 21g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1214mg | Potassium: 837mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1173IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 3mg
