Indulge in the flavors of the East with our Butter Chicken Meatballs! A unique twist to the classic Indian dish, these meatballs are enveloped in a creamy, mildly spiced, and utterly delicious butter chicken sauce. It’s the perfect dish for when you’re craving a hearty meal with a kick. Trust me, you’ll be left finger-lickin’ and craving for more!
With crowd-pleasing potential, these delish Butter Chicken Meatballs are an absolute hit for dinner parties, potlucks, or the next family get-together. It gets bonus points for being so versatile – it pairs well with warm rice, with a side of Naan, or even on its own. It’s a flavor bomb that will leave your kitchen smelling absolutely magnificent.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: 16 meatballs
So let’s not keep your tastebuds waiting any longer. Polish your chef’s hat, put on that apron and let’s make delectable Butter Chicken Meatballs!
Ingredients & Equipment You’ll Need
- 500g Ground Chicken
- 2 tbsp Unsalted Butter
- 1 Onion, finely chopped
- 2 tsp Ginger Garlic Paste
- 3 tsp Garam Masala
- 1 cup Tomato Puree
- 1 cup Heavy Cream
- 1 tsp Red Chili Powder
- 2 tsp Turmeric
- 1 tsp Kasuri Methi (dried fenugreek leaves)
- Salt to taste
Equipment: Large Pan, Mixing Bowl, Baking Tray, Oven
The Garam Masala is key here – it’s a blend of ground spices used extensively in Indian cuisine, and it’s what gives our Butter Chicken Meatballs that authentic flavor. As for the Kasuri Methi, it adds a lovely aroma and a hint of bitterness to balance out the richness of the sauce. If unavailable, you could use a little mustard as a substitute.
How To Make Butter Chicken Meatballs
- Preheat your oven to 375 degrees and grease your baking tray.
- Mix the chicken, half the garam masala, salt, and a teaspoon of ginger garlic paste. Form into meatballs and place them on the tray.
- Bake these meatballs for about 20 minutes, or until they’re fully cooked.
- While your meatballs are baking, heat the butter in a large pan. Add onions and remaining ginger garlic paste. Saut�� until golden.
- Add the tomato puree, remaining Garam masala, turmeric, red chili and let it simmer on a medium heat for about 10 minutes.
- Once the mixture comes together, add cream and Kasuri Methi. Let it simmer for another 5 minutes.
- Add the baked meatballs into the sauce and let them simmer together for 2-3 minutes. And voil��! Your Butter Chicken Meatballs are ready.
Tips For The Best Results
- Add spices gradually. You can always add more later.
- Baste the meatballs during baking, to keep them juicy.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Freeze the meatballs and sauce separately for longer storage.
Frequently Asked Questions
Q: Can I use a different type of meat?
A: You can use ground turkey or beef, but the flavor and cooking times might vary.
Nutritional Facts of Butter Chicken Meatballs
Coming Soon…
I hope you enjoy creating and devouring these scrumptious Butter Chicken Meatballs as much as I did. This spicy, creamy, and totally mouth-watering dish is a charm that would win you accolades in every bite. Enjoy with a side of garlic naan and a drizzle of lemon juice for an absolutely delightful meal! Dig in and enjoy!
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