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Butter chicken meatballs in creamy tomato sauce served over fluffy basmati rice

Butter Chicken Meatballs Bring Creamy Tomato Sauce

Butter chicken meatballs feature tender meatballs coated in a creamy, smooth tomato sauce with warm spices and a comforting finish. This easy, flavorful meal is perfect for a cozy weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-Inspired
Calories: 431
Ingredients Method Notes

Ingredients
  

Sauce
  • 1 tablespoon avocado oil or olive oil
  • half of an onion, roughly chopped
  • 3 cloves garlic, minced (or garlic paste)
  • a small piece of fresh ginger, grated (or ginger paste)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • one 14-ounce can crushed tomatoes or plain tomato sauce
  • 1/2 cup water (more as needed later)
  • 1/2 teaspoon to 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 1/3 cup heavy cream (more to taste)
Meatballs
  • 20 oz / 565 g of cooked chicken or turkey meatballs (about 4 cups of meatballs)
Serving
  • 1 1/2 cups basmati rice, or precooked rice
  • 1/4 cup fresh cilantro

Method
 

Preparation
  1. Prepare the rice according to package directions.
Cooking
  1. Warm the oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, ginger, and spices, then cook until the aromatics soften.
  2. Stir in the tomatoes, water, salt, and sugar. Let the sauce simmer for 10-15 minutes.
  3. Blend the sauce until smooth using a blender, or use an immersion blender directly in the pot.
  4. Return the blended sauce to the pan. Add the meatballs and simmer with the cover on or over low heat until they are warmed through.
  5. Stir in the butter and cream to finish the sauce and coat the meatballs.
Serving
  1. Serve the meatballs and sauce over rice with fresh cilantro. Add cayenne or chili oil for additional heat if desired.

Notes

For the smoothest sauce texture, a regular blender works well, while an immersion blender is a convenient alternative when used in a deeper pot. If using an immersion blender, gather the sauce together in the pot before blending and add a little extra water if needed for a smoother blending process. Avoid using an immersion blender in a shallow skillet. For Instant Pot preparation, cook the sauce ingredients on high pressure for 5 minutes, blend the sauce in the pot, then add the meatballs and heat them through on warm or sauté for 5-10 minutes before stirring in the butter and cream. When using regular chicken breasts or thighs instead of meatballs, cook the chicken with the sauce on high pressure for 12 minutes, then remove and shred the chicken before returning it to the sauce with the butter and cream.