30 Minute Butter Chicken Meatballs

Why You’ll Love This Recipe

You’ll love this dish because it combines the comforting flavors of traditional butter chicken with the ease of meatballs. The garam masala, curry powder, turmeric, and cayenne create a warm, aromatic sauce, while coconut milk and Greek yogurt make it creamy and indulgent. Ready in just 30 minutes, it’s a weeknight meal that feels restaurant-quality.

Ingredients

(Tip: Full measurements and instructions are included in the recipe card below.)

Meatballs

• 1 pound ground turkey or chicken
• 1 egg
• 1/2 cup panko bread crumbs
• Kosher salt and black pepper

Sauce

• 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 (adjust to taste)
• 1 can (6 ounces) tomato paste
• 1 can (14 ounces) full-fat coconut milk
• 1/2 cup plain Greek yogurt
• 2 tablespoons butter
• 1/4 cup fresh cilantro, roughly chopped

Serving

• Steamed rice
• Naan

Directions

1. Preheat oven to 400°F (200°C). In a large bowl, combine ground meat, egg, panko, salt, and pepper. Form into 1–inch meatballs and place on a baking sheet lined with parchment. Bake for 12–15 minutes until cooked through.
2. While meatballs bake, heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; cook until softened, about 3–4 minutes.
3. Stir in garam masala, curry powder, turmeric, and cayenne, cooking 1 minute until fragrant. Add tomato paste and cook 1–2 minutes.
4. Pour in coconut milk, stirring until smooth. Simmer 5 minutes until slightly thickened.
5. Stir in Greek yogurt and butter until creamy. Taste and adjust seasoning with salt and pepper.
6. Add cooked meatballs to the sauce, coating them evenly. Simmer 2–3 minutes to allow flavors to meld.
7. Serve hot over steamed rice with naan, garnished with fresh cilantro.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Use beef or lamb instead of turkey/chicken for a different flavor.
• Make it spicier with extra cayenne or a pinch of red chili flakes.
• Add vegetables like peas or bell peppers to the sauce for extra nutrition.
• Substitute coconut milk with heavy cream for a richer, dairy-forward version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce.

FAQs

Can I make the meatballs ahead of time?

Yes, bake meatballs in advance and store in the refrigerator for up to 2 days. Add them to the sauce when ready to serve.

Can I use pre-made curry paste instead of spices?

Yes, replace the dry spices with 2–3 tablespoons of store-bought butter chicken curry paste.

Can I freeze this dish?

Yes, freeze meatballs and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

What is the best way to serve?

Serve with steamed basmati rice and warm naan bread. Garnish with cilantro for freshness.

Can I make this vegetarian?

Yes, substitute meatballs with plant-based meatballs or roasted chickpeas for a vegetarian version.

Conclusion

30 Minute Butter Chicken Meatballs are a quick, flavorful, and comforting meal that brings the taste of Indian cuisine to your table in half an hour. Juicy meatballs, rich coconut-tomato sauce, and fragrant spices make this dish perfect for weeknight dinners, date nights, or anytime you want a cozy, restaurant-quality meal at home.

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