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.
Course Appetizer, Dinner, Lunch, Side Dish
Keyword Butter chicken meatballs recipe, Chicken meatballs in butter sauce, Chicken meatballs in Makhani Gravy, Indian butter chicken meatballs
INGREDIENTS ( 1 CUP = 250 ML )
For Chicken Meatballs
300gramsground chicken or 0.66 pound
1tbspcoriander leavesfinely chopped
½tspcrushed black pepper or to taste
½tspgaram masala powder
Salt to taste
2tbspoil for pan-frying
For Butter Sauce
1large onionroughly chopped
6garlic clovesroughly chopped
50gramscashew nuts or ⅓ cup
1cinnamon stickapprox 2 inches long
Salt to taste
For Butter Chicken Meatballs
¼tspwhite pepper powder
½tspKasuri methi powder
⅓tspgaram masala powder
2drops kewra essenceoptional
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 5-6 minutes. Remove meatballs from the pan and set aside. No need to cook them completely.
Making Butter Chicken Meatballs
Heat butter in the same pan. Pour the sauce. Stir and cook for 4-5 minutes until the sauce slightly thickens.
Add a cup of warm water and bring it to boil.
Add meatballs to the sauce and stir to coat. Cover and cook over simmer flame for 8-10 minutes until meatballs are fully cooked through.
Add white pepper powder, kasuri methi powder, and garam masala powder. Stir to mix.
Turn off the flame, add cream and 2 drops of kewra essence if adding. stir to mix and serve hot or warm.
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.
Water can be substituted with chicken stock. 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 minute. Then crush with your hand to make the powder.
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. Serve this as an appetizer or a side dish with butter naan or any flavored basmati rice for an incredible meal. It would be a great addition to your favorite pasta or noodles as well.