Description
These butter chicken meatballs are simmered in a rich, mildly spiced tomato gravy. The gravy is finished with butter and cream for a silky sauce. They’re great for busy families who want a tasty, easy meal with minimal effort.
Ingredients
Units
Scale
- 1 tablespoon avocado oil or olive oil
- 1/2 medium onion, roughly chopped
- 3 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 small piece fresh ginger, grated (or 1 tablespoon ginger paste)
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1 (14-ounce) can crushed tomatoes or plain tomato sauce
- 1/2 cup water (more as needed)
- 1/2-1 teaspoon kosher salt (use 1 teaspoon for more salt)
- 1 teaspoon sugar
- 20 ounces cooked chicken or turkey meatballs (about 4 cups) or 2-3 cups shredded cooked chicken
- 2 tablespoons butter
- 1/3 cup heavy cream (more to taste)
- Cooked basmati rice, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Cook rice according to package directions.
- Heat oil in a large skillet or Dutch oven over medium heat.
- Sauté onion, garlic, and ginger until softened, about 3–5 minutes.
- Add turmeric, smoked paprika, garam masala, and cumin; cook 1 minute until fragrant.
- Stir in crushed tomatoes, water, salt, and sugar; bring to a simmer and cook 10–15 minutes.
- Transfer sauce to a blender and puree until smooth, or use an immersion blender in the pot.
- Return sauce to the pan and add meatballs; simmer covered or on low until warmed through, 5–10 minutes.
- Stir in butter and heavy cream until combined and silky.
- Serve meatballs and sauce over basmati rice and garnish with cilantro.
- Add cayenne or chili oil to taste for more heat.
Notes
- Use pre-cooked meatballs to make this a true 20-minute dinner.
- Add cream at the end and avoid boiling to keep the sauce silky.
- For more heat, finish with cayenne or chili oil.
- Leftovers taste even better the next day.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Instant Pot, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 4 Servings
- Calories: 520
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 105 mg