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Butter Chicken Meatballs

with Chicken Bone Broth Natural Chicken
recipe-difficulty
Easy peasy
recipe-serves
5
ready-in
45mins

All the cosy, cardamom-and-cream comfort of a classic butter chicken, minus the fuss of poaching whole chicken pieces - this butter chicken meatballs recipe swaps in juicy, spiced mince balls that bake in the oven while your sauce simmers on the stove. It's the same rich, buttery tomato curry you already love, just faster and easier to pull off on a weeknight.

Tender chicken meatballs, spiced with garam masala, cumin and smoked paprika, are baked until golden then simmered in a velvety curry sauce made with garlic, ginger, cashew butter and cream. Served over turmeric rice with warm garlic naan, it's a restaurant-style butter chicken dinner on the table in 45 minutes - no marinating overnight, no standing over a pan poaching chicken breast.

Whether you're after an easy weeknight curry, or a new way to use chicken mince, this one-pan butter chicken recipe is built for busy Mondays that need saving. Serves 5, freezer-friendly, and endlessly good the next day.

Nutrition Information (per serve):
Protein: 45g
Carbohydrates: 48g
Fat: 22g
Fibre: 3g


Main Meals
Indian inspired
Pantry Items
View in metric

Chicken Meatballs
• 2.2 lbs ground chicken
• ¾ cup plain whole-milk Greek yogurt
• 1 ½ tsp ground turmeric
• 1 ½ tbsp garam masala
• ½ tsp chili powder
• 1 ½ tsp ground cumin
• 1 ½ tsp smoked paprika
• 1 tbsp olive oil

Curry Sauce
• 1 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 2 tsp freshly grated ginger
• 2 cups tomato passata (strained tomatoes)
• 1 tbsp tomato paste
• 1 tbsp Chicken Bone Broth Native Herbs
• 1 ½ tsp salt
• 2 tbsp cashew butter
• ½ cup heavy cream

Accompaniments
• 1 ½ cups basmati rice
• ½ tsp ground turmeric
• Pinch of salt
• 2 tbsp butter
• 5 pieces garlic naan bread
• Fresh cilantro (optional)

1. Cook basmati rice according to package directions.
2. Preheat oven to 425°F.
3. In a bowl, combine ground chicken meatball ingredients and mix well.
4. Oil a baking sheet, roll chicken into bite-sized balls, drizzle with oil, and bake for 10 minutes.
5. Heat olive oil and butter in a pan over medium heat; sauté minced garlic and ginger until fragrant.
6. Add tomato passata, tomato paste, Chicken Bone Broth, salt, cashew butter, and heavy cream. Simmer on low.
7. Add meatballs and pan juices to sauce; simmer 5–7 minutes until fully cooked through.
8. Fluff hot rice and stir in ½ tsp turmeric, salt, and 2 tbsp butter until melted and golden.
9. Serve curry over yellow rice with warm garlic naan and fresh cilantro.