Butter Chicken Meatballs
The ultimate comfort food, Butter Chicken Meatballs are quick and easy to make, bursting with rich flavors. Perfect for a weeknight dinner, these meatballs are tender, juicy, and served in a creamy sauce that will leave you craving more. Make this dish tonight for a satisfying meal!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Skillet
- Chef's Knife
- Baking Sheet
- Large Pot
- Oven
Ingredients
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko bread crumbs
- kosher salt and pepper
- 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
- steamed rice and naan, for serving
Instructions
- 1. Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper to prevent sticking. This step is crucial as it helps cook the meatballs evenly and makes for easy cleanup later.
- 2. In a large bowl, combine the ground turkey, egg, panko bread crumbs, and a pinch of kosher salt and pepper. Mix everything together until just combined, being careful not to overwork the mixture. This helps keep the meatballs tender. Coat your hands with a bit of olive oil and roll the mixture into tablespoon-sized balls. Place them on the prepared baking sheet, making about 15 to 20 meatballs.
- 3. Transfer the baking sheet to the oven and bake for about 15 minutes, or until the meatballs are crisp on the outside and cooked through. Keep an eye on them to avoid overcooking; you want them to be juicy!
- 4. While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, or until it becomes fragrant and translucent. This step builds a flavorful base for your sauce.
- 5. Next, add the garlic and ginger to the skillet, cooking for another 5 minutes. Season with a little salt and pepper to taste.
- 6. Stir in the garam masala, curry powder, turmeric, and cayenne pepper. Cook for about 1 minute until the spices become fragrant and release their oils. Be careful not to burn them, as it can alter the flavor of your sauce.
- 7. Add the tomato paste and coconut milk, along with half a cup of water. Stir everything together until well combined, and bring the sauce to a boil. Let it simmer for about 5 minutes, or until it thickens slightly.
- 8. Once the sauce is thickened, stir in the Greek yogurt and butter. This will create a creamy, luscious sauce that envelops the meatballs beautifully.
- 9. Add the baked meatballs to the sauce, stirring gently to coat them. Let everything cook together for another 5 minutes, allowing the meatballs to absorb the flavors of the sauce.
- 10. Remove the skillet from heat and stir in the chopped cilantro. This adds a fresh touch to the dish and enhances the overall flavor.
- 11. Serve the Butter Chicken Meatballs over a bed of fluffy steamed rice, accompanied by warm naan. Enjoy every comforting bite!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to four days.
- Freezing: These meatballs freeze well! Freeze them before cooking in a single layer, then transfer to a bag. They can be cooked from frozen.
- Pairing: Serve with fresh salads or roasted vegetables for a well-rounded meal.
- Flavor boost: Adjust the spice level by adding more or less cayenne pepper to suit your taste.
- Quick reheat: Reheat in the microwave or on the stovetop for a quick meal. The sauce keeps the meatballs moist.