Description
This 30 Minute Butter Chicken Meatballs recipe offers a delicious and healthy twist on the classic Indian butter chicken by using ground turkey or chicken meatballs simmered in a rich, creamy, and aromatic spiced tomato-coconut sauce. Ready in just half an hour, this dish combines vibrant Indian spices with a creamy sauce made from coconut milk, Greek yogurt, and butter, served over steamed rice and naan for a comforting meal.
Ingredients
Scale
Meatballs
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko bread crumbs
- Kosher salt and pepper, to taste
- 2 tablespoons extra virgin olive oil (divided)
Sauce
- 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
To Serve
- Steamed rice
- Naan bread
Instructions
- Preheat and Prepare Meatballs: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Form Meatballs: In a mixing bowl, combine the ground turkey or chicken, egg, panko bread crumbs, kosher salt, and pepper. Coat your hands with a bit of olive oil to prevent sticking, then roll the mixture into tablespoon-sized meatballs, approximately 15 to 20 in total. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Transfer the baking sheet to the preheated oven and bake the meatballs for 15 minutes or until they are crisp on the outside and cooked through inside.
- Cook Aromatics: While the meatballs bake, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes or until fragrant and translucent. Add the minced garlic and grated ginger, cooking for another 5 minutes. Season with salt and pepper to taste.
- Add Spices: Stir in garam masala, curry powder, turmeric, and cayenne pepper. Cook for about 1 minute until the spices release their aroma.
- Prepare Sauce Base: Add the tomato paste, full-fat coconut milk, and 1/2 cup of water to the skillet. Stir well to combine all ingredients, then bring the sauce to a boil. Let it simmer for 5 minutes, allowing the sauce to thicken slightly.
- Finish Sauce and Combine: Lower the heat and stir in the plain Greek yogurt and butter until fully incorporated. Gently add the baked meatballs back into the skillet with the sauce. Cook together for about 5 minutes, stirring occasionally, so the flavors meld and the sauce thickens a bit more.
- Garnish and Serve: Remove the skillet from heat and stir in the fresh chopped cilantro. Serve the meatballs and rich butter chicken sauce over bowls of steamed rice alongside warm naan bread. Enjoy this comforting and flavorful meal!
Notes
- This dish uses a blend of traditional Indian spices that provide rich flavor along with health benefits.
- The meatballs remain extra saucy and tender when simmered in the coconut milk and yogurt sauce.
- For a spicier dish, feel free to increase the cayenne pepper quantity to your taste.
- Make sure not to boil the yogurt after adding it to the sauce to prevent curdling; stir gently on low heat.
- Serve immediately for best texture of the meatballs and freshness of the cilantro garnish.
- Perfect for a quick weeknight dinner that feels indulgent but is relatively healthy.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 830 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 52 g
- Saturated Fat: 24 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
