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Home » Recipes » Chicken Dishes

Creamy Indian Butter Chicken Meatballs

Published: Nov 19, 2023 · Modified: Dec 10, 2023 by Geetanjali · This post may contain affiliate links · 33 Comments

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Chicken meatballs are cooked in a creamy, buttery silky smooth Indian butter sauce/makhani gravy. A rich, flavor-packed, & super delicious dish that will be a real treat for any occasion. 

Chicken Meatballs in rich, vibrant Butter Sauce.
Jump to:
  • Why You’ll Love This Recipe
  • What is Butter Chicken
  • Preparations Step By Step
  • Recipe Tips
  • FAQs
  • Recipe
  • Comments

Why You’ll Love This Recipe

  • Rich and Flavorful: The combo of juicy chicken meatballs and creamy butter sauce makes for an unbeatable, rich, and hearty flavor that'll totally satisfy your taste buds.
  • Easy to Make: This recipe is simple to follow, making it perfect for novice cooks or those short on time.
  • Versatile: The butter chicken sauce is not just for meatballs; it also pairs well with other proteins like tofu or paneer, so you can easily adjust the recipe based on dietary preferences.
  • A Crowd Pleaser: Whether you're throwing a party or having a family dinner, this dish is sure to be a hit with everyone. It's so tasty that it can bring people together from all walks of life and satisfy even the pickiest eaters.

What is Butter Chicken

This Indian butter chicken meatballs recipe is a twisted version of traditional butter chicken recipe or chicken makhani, a very popular dish in Indian cuisine. 

Makhani is a Hindi term which basically means 'with butter'. The original recipe for Makhni gravy or butter sauce is the Indian version of cream sauce which is made with butter, tomato, cashews, spices, & cream. A gravy sauce used in many delicious vegetarian and nonvegetarian recipes. However, with a slight tweak it can be easily made into vegan, nut-free, or a lighter version. 

Serve this butter chicken meatballs ovrer any flavored basmati rice or with naan bread for an incredible meal. It would be a great addition to your favorite pasta or noodles as well. 

Few similar chicken recipes, you may like

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

Preparations Step By Step

  • Heat butter in the pan over medium heat. Add onions and sauté until translucent, about 2 minutes. Add garlic and fresh ginger, then allow to sizzle for a minute.
  • Add cashews, cardamoms, cloves, and bay leaves. Stir for a minute. Add tomatoes, salt, chili powder, and stir to mix. 
  • Add 1 cup of water and mix. Cover and cook for 10-15 minutes or until the tomatoes cooked completely. 
  • Turn off the flame, remove the bay leaves, and let the sauce cool down.  
  • Once cooled down, blend the sauce until smooth in an immersion blender or food processor. 
  • Then strain it with a colander to get a silky smooth texture and set aside. 
Preparing butter sauce for Indian Butter Chicken Meatballs.

Making the Meatballs

  • Take ground chicken breast and put it in a bowl. Add in butter, garlic, egg, salt, crushed pepper, garam masala powder, and chopped coriander leaves. Combine well, but do not overmix. With oiled hands, roll the meatball ingredients into small-size balls. Dust some cornflour if required. 
  • Heat oil in a large skillet. Once the oil is hot add meatballs and brown on all sides over medium-high flame for 2-3 minutes. Remove meatballs from the pan and set aside.  
Images showing making chicken meatballs, preparing the gravy, and cooking the meatballs in gravy.

Making Butter Chicken Meatballs

  • Melt butter in the same pan. Pour the sauce. Stir and cook for 4-5 minutes until the sauce slightly thickens.
  • Add a cup of chicken stock and bring it to boil. 
  • Add the meatballs to the sauce and stir to coat. Cover and cook over simmer flame for 7-8 minutes.
  • Add white pepper powder, Kasuri methi (dried fenugreek leaves) powder, and garam masala powder. Stir to mix. 
  • Turn off the flame, add cream, stir to mix, and serve hot or warm over rice or with naan.
Chicken Meatballs in Makhani gravy.

Recipe Tips

The addition of Kasuri methi (dried fenugreek leaves) powder lends a beautiful flavor. Hence do not skip it. To make this you need to dry roast Kasuri methi (dried fenugreek leaves) for a couple of seconds. Then just crush with your hand and use. 

Use red ripe tomatoes to get a vibrant color in the sauce.

Cashews can be substituted with other nuts or seeds. Like almonds, pecan, sunflower seeds, or watermelon seeds. 

Garam masala powder can be replaced with a combination of cardamom powder, cloves powder, cinnamon powder, mace powder, and nutmeg powder. 

You can use celery instead of coriander.

You can even bake or deep fry the meatballs if you wish..

Make sure not to overcook the chicken balls or they will become chewy.

Adjust the richness by adding more or less butter and cream.

The gravy/sauce can be prepared ahead of time. Once the gravy cools down, store in an airtight glass container and refrigerate for up to 48 hours. The same way you can store the leftovers. 

Do not add cream to avoid spoilage, if you wish to store in the deep-freezer for longer. Also, make sure to use good quality food grade ziplock or freezer-friendly containers. 

FAQs

Can I make this recipe using ground turkey instead of chicken?  

Yes, you can substitute ground chicken with ground turkey. The cooking time might vary slightly, so it's recommended to check that the meat is cooked through.

Can this recipe be made in advance?  

Absolutely. The makhani sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. The meatballs can be formed and stored separately, then cooked and added to the heated sauce when you're ready to serve.

How can I make this recipe vegan?  

For a vegan version, swap the chicken meatballs with a plant-based meat substitute, like lentil meatballs. Replace the butter with vegan margarine or olive oil, and the cream with coconut cream, coconut milk or any other plant-based creamer. 

Is this dish spicy?  

While it has a rich blend of spices, it's not overly spicy. However, you can adjust the heat level according to your preference by increasing or decreasing the amount of chili powder used.

Can I freeze the meatballs and sauce for later use?  

Yes, both the meatballs and sauce freeze well so it is great for meal prep. Cool them completely before storing in freezer-safe containers with layers of parchment paper between them. When ready to use, thaw in the refrigerator overnight and heat gently in a saucepan. 

Can I use store-bought garam masala?  

Yes, store-bought garam masala can be an easy and time-saving alternative to homemade. However, homemade garam masala tends to have a fresher and more complex flavor than store-bought curry powder.

What can I serve with Indian butter chicken meatballs?  

These meatballs are versatile and can be served with a variety of dishes. They pair well with naan, basmati rice, or even pasta. Alternatively, they can be served as an appetizer on their own.

If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you; it also helps other readers who are thinking of making the recipe.

Recipe

Butter Chicken Meatballs Recipe

Creamy Indian Butter Chicken Meatballs

Chicken Meatballs in Butter Sauce: Chicken meatballs are cooked in a creamy, buttery velvety smooth gravy. A rich, flavor-packed, & super delicious dish that will be a real treat for any occasion.
5 from 33 votes
Print Pin Rate
Course: Dinner
Cuisine: Indian
Keyword: Indian butter chicken meatballs
Prep Time: 35 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 people
Calories: 449kcal
Author: Geetanjali

Ingredients 

For Chicken Meatballs

  • 300 grams ground chicken or 0.66 pound
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 tablespoon coriander leaves finely chopped
  • ½ teaspoon black pepper crushed
  • ½ teaspoon garam masala powder
  • 1 egg
  • Salt as needed
  • 2 tablespoon oil for pan-frying

For Butter Sauce

  • 1 tablespoon butter
  • 1 medium size onion roughly chopped
  • 6 garlic cloves roughly chopped
  • 1 teaspoon ginger roughly chopped
  • ¼ cup cashews
  • 1-2 bay leaves
  • 3 cloves
  • 2 cardamoms
  • 1 cinnamon stick approx 2 inches long
  • 2 medium-size tomatoes sliced
  • Salt to taste
  • 1 teaspoon chili powder
  • 1 cup water

For Butter Chicken Meatballs

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

Instructions

Making the Butter Sauce

  • Heat butter in the pan over medium heat. Add onions and sauté until translucent, about 2 minutes. Add garlic and ginger, then allow to sizzle for a minute.
  • Add cashews, cardamoms, cloves, and bay leaves. Stir for a minute. Add tomatoes, salt, chili powder, and stir to mix.
  • Add 1 cup of water and mix. Cover and cook for 10-15 minutes or until the tomatoes cooked completely.
  • Turn off the flame, remove the bay leaves, and let the sauce cool down.
  • Once cooled down, blend the sauce until smooth.
  • Then strain it with a colander to get a silky smooth texture and set aside.

Making the Meatballs

  • Take ground chicken in a bowl. Add in butter, garlic, egg, salt, crushed pepper, garam masala powder, and chopped coriander leaves. Combine well, but do not overmix. With oiled hands, roll the meat into small-size balls. Dust some cornflour if required.
  • Heat oil in a pan. Once the oil is hot add meatballs and brown on all sides over medium-high flame for 2-3 minutes. Remove meatballs from the pan and set aside.

Making Butter Chicken Meatballs

  • melt butter in the same pan. Pour the sauce. Stir and cook for 4-5 minutes until the sauce slightly thickens.
  • Add a cup of chicken stock and bring it to boil.
  • Add meatballs to the sauce and stir to coat. Cover and cook over simmer flame for 7-8 minutes.
  • Add white pepper powder, kasuri methi powder, and garam masala powder. Stir to mix.
  • Turn off the flame, add cream and serve hot or warm over rice or with naan.

Notes

  • Use red ripe tomatoes to get a vibrant color.
  • Cashews can be replaced with other nuts or seeds. Like almonds, pecan, sunflower seeds, or watermelon seeds.
  • Garam masala powder can be replaced with a combination of cardamom powder, cloves powder, cinnamon powder, mace powder, and nutmeg powder.
  • Coriander leaves could be replaced with celery. Adjust the richness by adding more or less butter, cashews, and cream. Likewise, adjust heat as per your need.
  • The addition of Kasuri methi powder lends a beautiful flavor. Hence do not skip it. To make this you need to dry roast Kasuri methi (dried fenugreek leaves) for a couple of seconds. Then just crush with your hand and use.
  • The gravy/sauce can be prepared ahead of time. Once the gravy cools down, store in an airtight glass container and refrigerate for up to 2 days. Likewise, you can store the leftovers as well.
  • Do not add cream to avoid spoilage, if you wish to store in the deep-freezer for longer. Also, make sure to use good quality food grade ziplock 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

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Comments

    5 from 33 votes

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    Recipe Rating





  1. Archana says

    December 08, 2020 at 12:25 pm

    Looks delicious.Its been ages since I ate butter chicken and you are reminding me of it . Loved the chicken balls in it.

    Reply
  2. Maria says

    December 08, 2020 at 3:13 pm

    Oh I LOVE meatballs in all forms! Can only imagine how delicious these must taste in a finger-lickin'-good butter chicken style curry!

    Reply
  3. Century Foods says

    November 05, 2023 at 3:35 pm

    Loved your recipe instructions on the butter chicken meatballs. Thanks for such amazing words.

    Reply
user profile

Hi, I'm Geetanjali! I am the cook, photographer, and author behind Spoons Of Flavor. I focus on simple, affordable, and easy-to-follow recipes for everyday life.

More about me →

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