Description
This 30-minute Butter Chicken Meatballs recipe combines tender turkey or chicken meatballs with a rich and creamy Indian-spiced tomato and coconut milk sauce. Easy to prepare and packed with bold flavors from garam masala, turmeric, and cayenne, it’s perfect served over steamed rice with naan for a cozy, satisfying meal.
Ingredients
Scale
Meatballs
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko bread crumbs
- Kosher salt and pepper, to taste
Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper, more or less to taste
- 1 can (6 ounces) tomato paste
- 1 can (14 ounces) full fat coconut milk
- 1/2 cup plain Greek yogurt
- 2 tablespoons butter
- 1/4 cup fresh cilantro, roughly chopped
To Serve
- Steamed rice
- Naan bread
Instructions
- Prepare Meatballs: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. In a bowl, combine the ground turkey or chicken, egg, panko bread crumbs, and a pinch of kosher salt and pepper. Lightly coat your hands with olive oil and roll the mixture into tablespoon-sized meatballs (about 15-20). Place them evenly on the prepared baking sheet.
- Bake Meatballs: Transfer the baking sheet to the oven and bake the meatballs for 15 minutes or until they are crisp on the outside and cooked through internally.
- Cook Aromatics: While meatballs bake, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for 5 minutes until fragrant and softened. Stir in the minced garlic and grated ginger, cooking for an additional 5 minutes. Season with salt and pepper to taste.
- Add Spices: Sprinkle in the garam masala, curry powder, turmeric, and cayenne pepper. Stir and cook the mixture for about 1 minute until the spices are fragrant and well combined.
- Make Sauce: Add the tomato paste and coconut milk along with 1/2 cup of water to the skillet. Stir well to combine and bring the sauce to a boil. Let it simmer for about 5 minutes, or until it thickens slightly.
- Finish Sauce and Combine: Lower the heat, then stir in the plain Greek yogurt and butter until the sauce is smooth and creamy. Add the baked meatballs into the sauce, gently stirring to coat them. Cook together for about 5 minutes until the sauce thickens slightly more and the meatballs absorb the flavors. Remove from heat and stir in the chopped fresh cilantro.
- Serve: Spoon the butter chicken meatballs and sauce over bowls of steamed rice. Serve with warm naan bread on the side for a complete and flavorful meal. Enjoy!
Notes
- This recipe offers a flavorful and healthy twist on traditional butter chicken by using lean ground turkey or chicken.
- The Indian spices used add a delicious warmth and numerous health benefits.
- The meatballs stay moist and tender while the sauce remains rich and creamy with a subtle spice kick.
- Serving over steamed rice with naan makes it a hearty, satisfying dish perfect for any night of the week.
- You can adjust the cayenne pepper to control the heat level to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 830 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 50 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 140 mg
