Velvety Indian Butter Chicken Meatballs

Embark on a culinary journey with our exquisite Chicken Meatballs in Indian Butter Sauce, a dish that transforms a classic Indian staple into a delightful and innovative meal. Imagine tender, succulent chicken meatballs simmered in a rich, creamy, and velvety smooth Indian butter sauce, also known as Makhani gravy. This isn’t just a meal; it’s an experience—a symphony of deep, aromatic flavors and luxurious textures that promises to be a true treat for any occasion, from a cozy family dinner to an elegant gathering.

Why You’ll Adore This Recipe: Unveiling the Magic of Butter Chicken Meatballs

This Indian Butter Chicken Meatballs recipe is more than just a meal; it’s a culinary masterpiece that brings comfort, flavor, and a touch of gourmet elegance to your table. Here’s why this dish is destined to become a firm family favorite:

• Unforgettable Rich and Flavorful Profile: The combination of perfectly seasoned, juicy chicken meatballs and a deeply aromatic, creamy butter sauce creates an unparalleled flavor experience. Each bite delivers a burst of warmth from the Indian spices, perfectly balanced by the sweetness of tomatoes and the luxurious richness of butter and cream. It’s a truly hearty and satisfying dish that will tantalize your taste buds and leave you craving more. The slow simmering allows the flavors to meld beautifully, creating a complex and comforting taste that is truly unique.
• Effortlessly Easy to Prepare: Don’t let the sophisticated taste fool you; this recipe is surprisingly simple to follow, making it ideal for both seasoned cooks and kitchen novices alike. With clear, step-by-step instructions, you can achieve restaurant-quality results in your own home without any hassle. It’s a perfect solution for busy weeknights when you want something special without spending hours in the kitchen, making gourmet dining accessible to everyone.
• Remarkably Versatile and Adaptable: The star of this dish, the Indian butter sauce, is incredibly versatile. While it perfectly complements the chicken meatballs, its rich flavor profile pairs wonderfully with a variety of other proteins. Consider swapping chicken for succulent paneer cubes, firm tofu, chickpeas, or even mixed vegetables for a delicious vegetarian alternative. This adaptability makes it easy to adjust the recipe to suit different dietary preferences and expand your culinary repertoire.
• A Guaranteed Crowd-Pleaser for Any Gathering: Whether you’re hosting a grand dinner party, enjoying a casual family meal, or looking for an impressive dish to share with friends, these Butter Chicken Meatballs are sure to be a hit. Its universally appealing flavors—a harmonious blend of savory, sweet, and mildly spiced notes—captivate palates of all ages. Even the pickiest eaters will find themselves reaching for seconds, ensuring this dish brings smiles and satisfaction to everyone at the table.
• Wholesome and Comforting: Beyond its incredible taste, this dish offers a profound sense of comfort. The warm spices, creamy texture, and tender chicken create a meal that feels both nourishing and indulgent. It’s the perfect antidote to a chilly evening or a long day, wrapping you in a blanket of culinary delight.

What is Butter Chicken (Makhani)? A Culinary Legacy Reimagined

Our Indian Butter Chicken Meatballs recipe is a delightful and creative twist on one of India’s most beloved and iconic dishes: traditional Butter Chicken, or “Murgh Makhani.” This classic dish holds a special place in Indian cuisine, renowned for its rich, creamy texture and deeply aromatic flavor profile.

The term “Makhani” is derived from Hindi, meaning “with butter.” At its heart, authentic Makhani gravy is a luxurious Indian cream sauce meticulously crafted from a base of butter, ripe tomatoes, often cashews (for body and richness), and a harmonious blend of aromatic spices, finished with a generous swirl of fresh cream. This velvety sauce is a cornerstone of many delicious vegetarian and non-vegetarian Indian recipes.

The origins of Butter Chicken trace back to the Moti Mahal restaurant in Delhi in the 1950s, where it was created as a way to use leftover tandoori chicken by simmering it in a rich tomato-butter gravy. Its immediate success led to its global fame, making it a staple in Indian restaurants worldwide. Over time, various interpretations have emerged, but the core essence—a rich, smooth, and mildly spiced tomato-based gravy—remains consistent.

While the traditional dish features succulent pieces of tandoor-cooked chicken, our innovative version replaces these with tender, perfectly spiced chicken meatballs. This not only adds a unique textural dimension but also makes the dish incredibly family-friendly and easy to eat. The meatballs absorb the luscious sauce beautifully, making every bite an explosion of flavor.

Moreover, the beauty of Makhani gravy lies in its adaptability. With slight modifications, it can be easily transformed to suit various dietary needs: a vegan version can be achieved by swapping butter for plant-based alternatives and cream for coconut cream; a nut-free option by replacing cashews with sunflower seeds; or a lighter version by adjusting the amount of butter and cream. This flexibility ensures that everyone can enjoy the irresistible charm of this Indian classic.

Serving Suggestions for Your Indian Butter Chicken Meatballs

These delectable Butter Chicken Meatballs are incredibly versatile and pair beautifully with a variety of accompaniments. Here are some ideas to complete your incredible meal:

• Classic Indian Breads: Scoop up every last bit of that luscious sauce with warm, fluffy naan bread (garlic naan is highly recommended!), soft rotis, or flaky parathas.
• Aromatic Basmati Rice: Serve the meatballs over a bed of fragrant basmati rice, plain or lightly flavored with saffron or cumin, to soak up all the rich gravy.
• Modern Twists: For a unique fusion experience, try serving them with pasta, noodles, or even quinoa. The creamy sauce clings perfectly to pasta, creating an Indo-Italian delight.
• Light and Healthy Options: Pair with steamed vegetables like green beans or broccoli, or a simple side salad to balance the richness.
• As an Appetizer: Serve the meatballs on their own with toothpicks as a gourmet appetizer for your next party.

Other Delicious Chicken Recipes You Might Enjoy:

• Chicken Changezi
• Chicken Lababdar
• Kadai Chicken
• Dahi Chicken

Detailed Preparations: Crafting Your Culinary Masterpiece

Crafting the Silky Smooth Butter Sauce (Makhani Gravy)

The heart of this dish is its rich and flavorful sauce. Follow these steps meticulously to achieve the perfect consistency and depth of flavor:

• Step 1: Sauté Aromatics: Heat one tablespoon of butter in a spacious pan or Dutch oven over medium heat. Once the butter is melted and gently sizzling, add the roughly chopped onions. Sauté them until they become beautifully translucent, typically about 2 minutes. This step softens the onions and brings out their natural sweetness. Follow by adding the minced garlic and fresh ginger. Allow them to sizzle gently for about a minute until fragrant, being careful not to burn them.
• Step 2: Build the Flavor Base: Introduce the cashews, green cardamoms, cloves, and bay leaves to the pan. Stir continuously for another minute. The cashews will add a creamy texture when blended, while the whole spices infuse the sauce with their complex aromas. Next, add the sliced tomatoes, a pinch of salt, and chili powder. Stir well to ensure all ingredients are thoroughly combined and coated with the spices.
• Step 3: Simmer to Perfection: Pour in 1 cup of water, stir gently, then cover the pan. Allow the mixture to simmer for 10-15 minutes, or until the tomatoes have softened completely and their juices have released, creating a rich base. This slow cooking ensures all the flavors meld beautifully.
• Step 4: Cool and Prepare for Blending: Once the tomatoes are fully cooked, turn off the heat. Carefully remove the bay leaves—they have imparted their flavor and are no longer needed. Let the sauce mixture cool down significantly before proceeding. Blending hot liquids can be hazardous.
• Step 5: Achieve Silky Smoothness: Once cooled, transfer the sauce mixture to an immersion blender or a food processor. Blend until you achieve a perfectly smooth consistency. For an exceptionally velvety sauce, strain the blended mixture through a fine-mesh colander, pressing down on the solids to extract all the liquid. Discard any remaining fibrous bits. Set this magnificent, silky-smooth sauce aside.

Crafting the Tender Chicken Meatballs

The meatballs are the star protein, so ensuring they are juicy and flavorful is key:

• Step 1: Mix the Meatball Ingredients: In a medium-sized mixing bowl, combine the ground chicken breast. Add one tablespoon of butter, one teaspoon of minced garlic, one egg, salt to taste, half a teaspoon of crushed black pepper, and half a teaspoon of garam masala powder. Finally, add the finely chopped coriander leaves. Gently combine all the ingredients until just mixed. Be careful not to overmix, as this can lead to tough meatballs.
• Step 2: Form and Brown the Meatballs: Lightly oil your hands to prevent sticking, then roll the seasoned chicken mixture into small, uniform-sized balls. If the mixture feels too wet, you can lightly dust the meatballs with a little cornflour to help them hold their shape. Heat two tablespoons of oil in a large skillet or non-stick pan over medium-high heat. Once the oil is hot, carefully add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides for about 2-3 minutes. This step helps seal in the juices and develops a lovely crust. Remove the browned meatballs from the pan and set them aside. They will finish cooking in the sauce later.

Bringing it All Together: Cooking the Butter Chicken Meatballs

Now, let’s combine these delicious components into a cohesive, mouthwatering dish:

• Step 1: Infuse the Sauce with Butter: In the same pan you used to brown the meatballs, melt two tablespoons of butter. Once melted, pour in the prepared, silky-smooth butter sauce. Stir continuously and allow the sauce to simmer gently for 4-5 minutes. This step allows the sauce to thicken slightly and deepens its flavor.
• Step 2: Add Liquid and Bring to Boil: Pour in 1 cup of chicken stock. Stir well to combine the stock with the rich butter sauce. Bring the mixture to a gentle boil, ensuring all components are heated through and ready for the meatballs.
• Step 3: Simmer the Meatballs: Gently add the browned chicken meatballs to the simmering sauce. Stir carefully to ensure they are fully coated. Cover the pan and let them cook over a low simmer for 7-8 minutes. This slow cooking allows the meatballs to fully cook through and absorb the incredible flavors of the Makhani gravy, making them incredibly tender and juicy.
• Step 4: Final Flavor Enhancements: Uncover the pan and add ¼ teaspoon of white pepper powder, ½ teaspoon of Kasuri methi (dried fenugreek leaves) powder, and ⅓ teaspoon of garam masala powder. Stir gently to incorporate these final spices. Kasuri methi is crucial for that authentic Butter Chicken aroma.
• Step 5: Finish and Serve: Turn off the heat. Stir in 4 tablespoons of fresh cream. This final addition gives the sauce its characteristic luxurious richness and smooth finish. Stir to combine, ensuring the cream is fully integrated. Serve your magnificent Indian Butter Chicken Meatballs hot or warm, spooned generously over fragrant basmati rice or with soft, freshly baked naan bread. Garnish with fresh coriander if desired.

Essential Recipe Tips for a Perfect Dish

Achieving a truly exceptional Indian Butter Chicken Meatballs dish involves a few key techniques and considerations. Here are some expert tips to ensure your meal is nothing short of perfect:

• The Magic of Kasuri Methi: Do not, under any circumstances, skip the Kasuri methi (dried fenugreek leaves) powder. This ingredient is a secret weapon in Indian cuisine, imparting a uniquely earthy, slightly bitter, and incredibly aromatic flavor that is quintessential to authentic Butter Chicken. To prepare it, simply dry roast the dried fenugreek leaves in a dry pan for a few seconds until fragrant, then crush them between your palms before adding them to the sauce. This simple step unlocks their full aromatic potential.
• Tomato Selection for Vibrant Color: For a sauce with a beautifully vibrant, deep red-orange hue, always opt for red, ripe, and juicy tomatoes. Overripe tomatoes will offer more sweetness and depth of color. Roma tomatoes or other similar varieties known for their rich color and lower water content are excellent choices.
• Nut Substitutions for Creaminess: While cashews are traditional for providing richness and thickening the sauce, they can be substituted if you have allergies or prefer different flavors. Almonds, pecans, sunflower seeds, or even watermelon seeds can be used as alternatives to achieve a similar creamy texture. Ensure to soak harder nuts like almonds before blending for a smoother result.
• Garam Masala Customization: Garam masala is a foundational spice blend in Indian cooking. If you don’t have it or prefer to make your own fresh blend for maximum flavor, you can create a simplified version using a combination of individual spices. A good homemade blend often includes cardamom powder, cloves powder, cinnamon powder, mace powder, and nutmeg powder. Adjust ratios to your personal preference.
• Herb Alternatives: Fresh coriander leaves (cilantro) are typically used for their bright, citrusy notes and beautiful garnish. However, if you’re not a fan of cilantro, or if it’s unavailable, fresh celery leaves or parsley can offer a fresh, herbaceous counterpoint to the rich sauce.
• Cooking Meatballs Your Way: While pan-frying the meatballs is recommended for developing a delicious browned crust, you can also bake them in the oven (at 375°F/190°C for 15-20 minutes) or even deep fry them until golden brown and cooked through, if you prefer. Adjust cooking times accordingly.
• Preventing Overcooked Meatballs: Chicken meatballs can become tough and chewy if overcooked. Ensure you only brown them initially and then simmer them in the sauce for the specified time. The residual heat and gentle cooking in the liquid will keep them tender and juicy.
• Adjusting Sauce Richness: The richness of your butter sauce is entirely customizable. Feel free to adjust the amounts of butter and fresh cream to suit your preference. For a lighter version, use less butter and cream, or opt for low-fat cream. For an extra indulgent sauce, increase these ingredients slightly. Similarly, adjust the chili powder to control the heat level.
• Make-Ahead Mastery: The Makhani gravy is an excellent component to prepare in advance. Once cooked and cooled, store it in an airtight glass container in the refrigerator for up to 48 hours. This allows the flavors to deepen even further. You can also form the meatballs ahead of time and store them raw in the fridge for a day, or cooked and cooled separately.
• Freezing for Future Meals: For longer storage, both the meatballs and the sauce freeze exceptionally well. If you plan to freeze the sauce, omit the fresh cream until reheating to prevent potential splitting and textural changes upon thawing. Store the cooled sauce and cooked meatballs in separate, good-quality, freezer-friendly containers or ziplock bags. Thaw overnight in the refrigerator and gently reheat, adding fresh cream just before serving.

Frequently Asked Questions About Indian Butter Chicken Meatballs

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Recipe: Creamy Indian Butter Chicken Meatballs

Creamy Indian Butter Chicken Meatballs

Chicken Meatballs in Butter Sauce: Tender chicken meatballs are cooked in a creamy, buttery, and velvety smooth Indian Makhani gravy. This rich, flavor-packed, and utterly delicious dish is a real treat for any occasion.

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★
★
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5 from 33 votes

Print Recipe | Pin Recipe

Course:
Dinner

Cuisine:
Indian

Keyword:
Indian butter chicken meatballs, Makhani Meatballs

Prep Time:

35
minutes

Cook Time:

10
minutes

Total Time:

45
minutes

Servings:

4
people

Calories:

449
kcal

Author:
Geetanjali

Ingredients

For Chicken Meatballs

• 300 grams ground chicken (approximately 0.66 pound, preferably chicken breast)
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 tablespoon coriander leaves (finely chopped)
• ½ teaspoon black pepper (freshly crushed)
• ½ teaspoon garam masala powder
• 1 large egg
• Salt to taste
• 2 tablespoons oil for pan-frying

For Butter Sauce (Makhani Gravy)

• 1 tablespoon butter
• 1 medium size onion (roughly chopped)
• 6 garlic cloves (roughly chopped)
• 1 teaspoon fresh ginger (roughly chopped)
• ¼ cup cashews (for richness and thickening)
• 1-2 bay leaves
• 3 whole cloves
• 2 green cardamoms
• 1 cinnamon stick (approximately 2 inches long)
• 2 medium-size tomatoes (sliced, preferably ripe red tomatoes)
• Salt to taste
• 1 teaspoon chili powder (adjust to your spice preference)
• 1 cup water

For Finishing Butter Chicken Meatballs

• 2 tablespoons butter
• 1 cup chicken stock
• ¼ teaspoon white pepper powder
• ½ teaspoon Kasuri methi (dried fenugreek leaves) powder
• ⅓ teaspoon garam masala powder
• 4 tablespoons fresh cream

Instructions

Making the Butter Sauce

1. Heat 1 tablespoon of butter in a pan over medium heat. Add the chopped onions and sauté until translucent (about 2 minutes). Incorporate garlic and fresh ginger, allowing them to sizzle for one minute until fragrant.
2. Add cashews, cardamoms, cloves, cinnamon stick, and bay leaves. Stir for a minute to release their aromas. Next, add the sliced tomatoes, salt, and chili powder, stirring well to combine.
3. Pour in 1 cup of water, mix thoroughly, then cover the pan. Cook for 10-15 minutes, or until the tomatoes are completely soft and tender.
4. Turn off the heat. Carefully remove and discard the bay leaves. Allow the sauce mixture to cool down completely to a safe temperature before blending.
5. Transfer the cooled sauce to an immersion blender or food processor and blend until it reaches a perfectly smooth consistency.
6. For an exceptionally silky texture, strain the blended sauce through a fine-mesh colander, pressing on any solids. Set the smooth sauce aside.

Making the Chicken Meatballs

1. In a bowl, combine ground chicken, 1 tablespoon butter, garlic, egg, salt, crushed pepper, ½ teaspoon garam masala, and chopped coriander leaves. Mix gently until just combined; avoid overmixing. With lightly oiled hands, roll the mixture into small, uniform balls. Lightly dust with cornflour if the mixture is too soft.
2. Heat 2 tablespoons of oil in a large skillet. Once hot, add the meatballs (in batches if necessary) and brown them on all sides over medium-high heat for 2-3 minutes. Remove the browned meatballs from the pan and set them aside.

Making Butter Chicken Meatballs

1. In the same pan, melt 2 tablespoons of butter. Pour in the prepared butter sauce, stir, and cook for 4-5 minutes until the sauce slightly thickens.
2. Add 1 cup of chicken stock to the sauce and bring it to a gentle boil.
3. Gently add the browned meatballs to the simmering sauce and stir to coat them. Cover the pan and cook over low heat for 7-8 minutes, allowing the meatballs to cook through and absorb the flavors.
4. Stir in the white pepper powder, Kasuri methi powder, and ⅓ teaspoon garam masala powder. Mix well to combine.
5. Turn off the heat, add the fresh cream, and stir thoroughly. Serve your Creamy Indian Butter Chicken Meatballs hot or warm, ideally with basmati rice or naan bread.

Notes

• For the best color and flavor in your sauce, use vibrant red, ripe tomatoes.
• Cashews are used for their creamy texture and to thicken the sauce. If needed, you can substitute them with other nuts like almonds, pecans, or seeds such as sunflower or watermelon seeds.
• If you prefer to create your own spice blend or are out of garam masala, a combination of cardamom powder, cloves powder, cinnamon powder, mace powder, and nutmeg powder can be used.
• Fresh coriander leaves add a wonderful aroma and freshness. If you prefer, celery leaves can be used as an alternative. Adjust the richness of the dish by varying the amounts of butter, cashews, and cream according to your preference. Similarly, adjust chili powder for desired heat.
• The distinctive flavor of Kasuri methi (dried fenugreek leaves) powder is crucial for authentic butter chicken. To enhance its flavor, lightly dry roast the leaves for a few seconds in a pan, then crush them between your palms before adding.
• The butter sauce can be prepared up to 2 days in advance. Once it cools, store it in an airtight glass container in the refrigerator. Leftovers can also be stored this way.
• If you plan to freeze the sauce for longer storage, it’s best to omit the fresh cream until reheating to prevent spoilage and maintain texture. Always use high-quality, food-grade ziplock bags or freezer-friendly containers.

Nutrition

Calories: 449kcal |
Carbohydrates: 15g |
Protein: 19g |
Fat: 37g |
Saturated Fat: 15g |
Polyunsaturated Fat: 7g |
Monounsaturated Fat: 12g |
Trans Fat: 1g |
Cholesterol: 152mg |
Sodium: 178mg |
Potassium: 819mg |
Fiber: 3g |
Sugar: 5g |
Vitamin A: 1562IU |
Vitamin C: 17mg |
Calcium: 74mg |
Iron: 2mg

Nutrition Disclaimer:

Please note that the nutrition information provided is a general estimate only. Actual values may vary depending on the specific ingredients, brands, and preparation methods used. For the most accurate and personalized information, we recommend consulting a registered dietitian or utilizing your preferred nutrition calculator with the exact ingredients you plan to use.