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homemade 30 Minute Butter Chicken Meatballs. photo
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30 Minute Butter Chicken Meatballs.

Juicy spiced meatballs simmered in a creamy, buttery tomato sauce for an easy weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 pound ground turkey or chicken
  • 1 egg
  • 1/2 cup panko bread crumbs
  • kosher salt to taste
  • black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 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
  • 6 ounces tomato paste one small can
  • 14 ounces full fat coconut milk one can
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons butter
  • 1/4 cup fresh cilantro roughly chopped
  • steamed rice for serving
  • naan for serving

Instructions

  • Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the ground turkey or chicken, egg, panko, and a pinch each of kosher salt and black pepper; mix gently until just combined.
  • Coat your hands with a little olive oil and roll the mixture into tablespoon-sized meatballs (about 15–20). Place them on the prepared baking sheet.
  • Bake the meatballs for 15 minutes, until cooked through and lightly browned; set aside.
  • While the meatballs bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and fragrant, about 5 minutes.
  • Add the minced garlic and grated ginger to the skillet and cook another 1–2 minutes until aromatic; season with salt and pepper.
  • Stir in the garam masala, curry powder, turmeric, and cayenne and cook for about 1 minute until fragrant.
  • Add the tomato paste, coconut milk, and 1/2 cup water to the skillet; stir to combine and bring the sauce to a boil. Reduce heat and simmer about 5 minutes until the sauce thickens slightly.
  • Stir in the Greek yogurt and butter until smooth, then add the baked meatballs to the sauce. Simmer, stirring occasionally, about 3–5 minutes until heated through and the sauce is glossy.
  • Remove from heat and stir in the chopped cilantro. Serve the meatballs and sauce over steamed rice with naan.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Skillet
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Grater

Notes

  • Use either ground turkey or chicken interchangeably.
  • Adjust cayenne to control heat.
  • Greek yogurt cools the sauce—stir it in off heat if worried about curdling.
  • Panko keeps the meatballs light; regular breadcrumbs may be substituted.