30 Minute Butter Chicken Meatballs
30 Minute Butter Chicken Meatballs are a quick and flavorful twist on classic butter chicken. Juicy turkey or chicken meatballs simmered in a rich, spiced tomato-coconut sauce, finished with Greek yogurt and butter for extra creaminess. Perfect for weeknight dinners, served with rice and naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner / Main Course
- Method: Baking / Simmering
- Cuisine: Indian
Ingredients
1 pound ground turkey or chicken
1 egg
1/2 cup panko bread crumbs
Kosher salt and black pepper
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
Steamed rice, for serving
Naan, for serving
Instructions
- 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 parchment-lined baking sheet. Bake 12–15 minutes until cooked through.
- While meatballs bake, heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; cook 3–4 minutes until softened.
- Stir in garam masala, curry powder, turmeric, and cayenne; cook 1 minute until fragrant. Add tomato paste and cook 1–2 minutes.
- Pour in coconut milk, stirring until smooth. Simmer 5 minutes until slightly thickened.
- Stir in Greek yogurt and butter until creamy. Adjust seasoning with salt and pepper.
- Add cooked meatballs to the sauce, coating evenly. Simmer 2–3 minutes to meld flavors.
- Serve hot over steamed rice with naan, garnished with fresh cilantro.
Notes
Use beef or lamb instead of turkey/chicken for a different flavor.
Make it spicier with extra cayenne or 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.
Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
