Butter Chicken Meatballs

5 from 4 reviews



Chicken Meatballs

  • 500g ground chicken
  • 1 egg
  • 1/2 cup japanese breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil

other ingredients

  • 1 white onion, chopped
  • 2 cups crushed tomato or (tomato puree)
  • your favorite butter chicken mix, I used Shan (or you can use this recipe)
  • 1 cup all purpose cream
  • 2 tbsp butter
  • 1/2 cup chopped cilantro for garnish
  • basmati rice and pita bread or naan for serving


  1. Make the chicken meatballs: Combine all the ingredients, except olive oil in a bowl and mix well. Form into 1½ inch balls and set them on a plate.
  2. Heat a large non-stick frying pan with about 2 tbsp of olive oil and fry the meatballs in two batches until golden on all sides. You also have the option to bake the meatballs into a 350° oven until brown if you want to keep it healthy. Set the meatballs aside.
  3. In the same pan, sauté the onions until translucent. Pour in the crushed tomato and the butter chicken mix spice paste. Mix well.
  4. Add the chicken meatballs and simmer for 15 minutes. Pour in cream and simmer for another 5 minutes. Add the butter and give it a quick stir.
  5. Serve over basmati rice and naan, sprinkled with lots of chopped cilantro.