Butter Chicken Meatballs: Creamy 30-Minute Dinner

These butter chicken meatballs are loaded with Indian-inspired flavor and designed for busy weeknights. The recipe uses simple ingredients and finishes entirely on the stovetop, making it an easy, high-protein dinner option for families or meal prep. Serve the meatballs over basmati rice or with warm garlic naan for dipping.

What You’ll Need

Ground chicken: The recipe uses ground chicken for lean protein. Ground turkey works well as a substitute if you prefer a different flavor or texture.

Garam masala and spices: A combination of garam masala and other seasonings gives these meatballs that classic butter chicken profile. Use a store-bought blend or your own mix.

Butter: Butter is essential to the sauce and also enriches the meatballs. This recipe calls for salted butter; using salted rather than unsalted helps simplify seasoning.

For the full ingredient list and quantities, see the Ingredients section below.

How to Make Butter Chicken Meatballs

1. Mix and form the meatballs

Combine all meatball ingredients in a large bowl and mix gently until just combined—avoid overworking the mixture to keep the meatballs tender. Use a 1 to 1.5 tablespoon scoop to portion the mixture, then roll into uniform balls with lightly oiled or damp hands.

2. Brown the meatballs

Heat avocado oil (or another neutral oil) in a large, deep skillet over medium-high heat. When the oil is hot, arrange the meatballs in a single layer without crowding. Cook until golden brown on all sides and nearly cooked through—this usually takes a few minutes per side. Remove the seared meatballs from the skillet and set aside; they will finish cooking in the sauce.

3. Simmer the butter sauce

In the same skillet, add butter and melt over medium heat. Sauté the minced white onion with a pinch of salt until softened, then add garam masala, tomato paste, and pepper. Cook briefly until the spices are fragrant. Stir in crushed tomatoes and the remaining salt, bring the mixture to a gentle boil, then reduce the heat to a simmer.

4. Finish together and serve

Return the browned meatballs to the skillet and simmer for 5–10 minutes, until the meatballs are fully cooked through. Stir in the remaining butter to enrich the sauce. Remove the pan from the heat before adding Greek yogurt; stir the yogurt in vigorously to fully incorporate it without curdling. Finish with fresh lime juice and minced cilantro.

Serving Suggestions

Serve these butter chicken meatballs over steamed basmati rice for a classic presentation. They’re also excellent with warm garlic naan for dipping. Garnish with extra cilantro and a squeeze of lime to brighten the flavors. For a lighter option, serve over a bed of roasted vegetables or cauliflower rice.

Storing & Freezing

Store meatballs and sauce separately from rice in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through.

To Freeze

1. Cook meatballs: Cook meatballs until they reach a safe internal temperature (165°F / 74°C).
2. Cool: Allow meatballs and sauce to cool completely at room temperature for no more than two hours before freezing.
3. Freeze: Transfer fully cooled meatballs and sauce to a freezer-safe container or bag, remove excess air, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

More high-protein dinner ideas

• Whipped Cottage Cheese Mac and Cheese
• Ground Turkey Pasta
• High-Protein Freezer Meals
• Ground Beef and Broccoli
• Cashew Crunch Edamame Salad

Butter Chicken Meatballs Recipe

By: Linley Hanson

Prep: 10 mins • Cook: 20 mins • Total: 30 mins • Servings: 6

Ingredients

Meatballs

• 1 lb. ground chicken
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons salted butter, cold and grated
• 1 large egg
• ½ cup panko breadcrumbs
• 2 tablespoons avocado oil

Sauce

• 6 tablespoons salted butter, separated
• ½ medium white onion, minced
• 1 teaspoon salt, separated
• 2 teaspoons garam masala
• 2 tablespoons tomato paste
• 1 red chili pepper, minced (adjust to taste)
• 15 oz. crushed tomatoes
• ½ cup 2% Greek yogurt
• 1 tablespoon fresh lime juice
• 2 tablespoons minced fresh cilantro

Instructions

1. Prepare the meatball mixture: Combine ground chicken, garam masala, salt, grated cold butter, egg, and panko in a bowl. Mix gently—do not overwork.
2. Form meatballs: Use a 1–1.5 tablespoon scoop to portion the mixture and roll into uniform balls. Set aside on a plate.
3. Brown the meatballs: Heat avocado oil in a large skillet over medium-high heat. Add meatballs and brown on all sides until golden and nearly cooked through. Remove and set aside.
4. Make the sauce: Add 3 tablespoons butter to the skillet and melt. Sauté the minced onion with ¼ teaspoon salt until softened, 2–3 minutes. Add 2 teaspoons garam masala, tomato paste, and the minced red chili; cook until fragrant, about 1–2 minutes.
5. Add crushed tomatoes and the remaining salt. Bring to a boil, then reduce to a simmer. Return meatballs to the skillet and simmer 5–10 minutes until cooked through. Stir in the remaining butter until melted.
6. Finish off heat: Remove from heat and stir in Greek yogurt vigorously until fully combined (this helps prevent curdling). Add lime juice and chopped cilantro, then taste and adjust seasoning.
7. Serve warm over basmati rice or with garlic naan. Garnish with extra cilantro and lime wedges.

Tips & Notes

• Any ground meat can be used; fat content will affect texture and flavor.
• If you want more sauce, increase the sauce ingredients proportionally.
• Basmati rice pairs especially well with this dish for a light, aromatic base.

Nutrition

Calories: 362 kcal • Carbohydrates: 13 g • Protein: 18 g • Fat: 27 g • Fiber: 2 g • Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.