Butter Chicken with Meatballs

This Butter Chicken with meatballs is a delicious twist on the classic dish, with Garam Masala taking center stage. The aromatic spice blend, which perfectly balances cardamom, cinnamon, cumin, and coriander, gives the dish a warm and complex flavor.

The Garam Masala adds depth and warmth to the juicy meatballs and the creamy sauce, simmered with tomatoes, cream, and a hint of ginger and garlic. Every bite offers a harmonious blend of spices and richness, making it a perfect choice for those who want to enjoy the classic Butter Chicken with a juicy meatball twist.

Discover a delicious twist on classic Butter Chicken – juicy meatballs in a rich, spiced creamy sauce that takes the flavor to the next level!

Meatballs:
400 g ground chicken
1 small onion, finely grated
2 garlic cloves, pressed
1 egg
1/2 dl breadcrumbs
1 tsp Garam Masala
Salt and pepper to taste

Sauce:
1 tbsp butter or oil
1 onion, finely chopped
2 garlic cloves, chopped
1 tbsp fresh ginger, grated
1 can chopped tomatoes (400 g)
1 dl cream (or coconut milk for a different touch)
1 tsp turmeric
1 tsp Garam Masala
1/2 tsp Aleppo chili (or to taste)
Salt to taste
Fresh cilantro for garnish

Side:
Cooked rice
Naan bread

In a large bowl, combine the ground chicken, onion, garlic, egg, breadcrumbs, Garam Masala, salt, and pepper. Mix everything well and shape the mixture into small meatballs.

Heat oil in a large pan over medium heat. Fry the meatballs for about 8-10 minutes, until golden brown and cooked through. Remove the meatballs from the pan and set them aside.

In the same pan, melt the butter. Add the onion, garlic, and ginger, and cook for 3-4 minutes until soft and slightly golden.

Add the Garam Masala and turmeric, and cook for an additional 1-2 minutes to release the spices' aromas.

Add the chopped tomatoes, cream (or coconut milk), and chili powder. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

Taste the sauce and adjust the salt and spices as needed. Add the meatballs back to the pan and let them heat through in the sauce.

Serve with naan and cooked rice, and garnish with fresh cilantro.

Enjoy your meal!