Chicken meatballs simmered in a silky, buttery makhani (butter) sauce—this dish combines tender, seasoned chicken meatballs with a creamy, tomato-forward Indian butter sauce for a rich, flavor-packed meal perfect for weeknights or special occasions.
Why you’ll love this recipe
- Rich and satisfying: Juicy chicken meatballs paired with a velvety butter-tomato sauce deliver deep, comforting flavors.
- Simple to prepare: Clear, straightforward steps make this accessible for cooks of all levels.
- Flexible: The sauce works equally well with paneer, tofu, lentil or vegetable meatballs if you want a vegetarian or vegan version.
- Great for gatherings: This crowd-pleasing dish feels special but scales easily for larger groups.
What is butter chicken (makhani)?
Butter chicken, also known as chicken makhani, is a beloved Indian dish featuring a creamy tomato-based gravy enriched with butter, cream, and ground nuts. “Makhani” means “with butter” in Hindi. Traditional makhani sauce balances tomatoes, aromatics, warm spices, and cream for a rich, mildly spiced finish. With small adjustments—such as swapping dairy for plant-based alternatives or omitting nuts—it can be adapted to different diets.
Serve these butter chicken meatballs over basmati rice, with naan, or spoon them into pasta for a unique fusion dish.
Similar recipes you might enjoy: Chicken Changezi, Dahi Chicken
Preparations — step by step
- Heat butter in a pan over medium heat. Add chopped onions and sauté until translucent, about 2 minutes. Add garlic and fresh ginger and cook for another minute.
- Add cashews, cardamom, cloves, cinnamon and bay leaves; stir briefly. Add sliced tomatoes, salt and chili powder and mix well.
- Add 1 cup of water, cover, and simmer for 10–15 minutes until the tomatoes are soft and cooked through.
- Turn off the heat, remove the bay leaves and let the sauce cool slightly.
- Blend the cooled mixture until smooth. For the silkiest texture, strain through a fine-mesh sieve and set the sauce aside.
Making the meatballs
- In a bowl combine 300 grams ground chicken with 1 tablespoon butter, 1 teaspoon minced garlic, 1 egg, salt, ½ teaspoon crushed black pepper, ½ teaspoon garam masala and 1 tablespoon finely chopped coriander (cilantro). Mix gently—do not overwork the meat.
- With lightly oiled hands, roll the mixture into small meatballs. If needed, dust them with a little cornflour to help them hold shape.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Brown the meatballs on all sides for 2–3 minutes until lightly golden. Remove and set aside; they will finish cooking in the sauce.
Finishing the butter chicken meatballs
- Return the pan to medium heat and melt 2 tablespoons butter. Pour in the strained butter-tomato sauce and simmer 4–5 minutes until it begins to thicken slightly.
- Add 1 cup chicken stock and bring the sauce to a gentle boil.
- Add the browned meatballs, stir to coat them in the sauce, cover, and simmer on low for 7–8 minutes until cooked through.
- Stir in ¼ teaspoon white pepper, ½ teaspoon crushed Kasuri methi (dried fenugreek leaves), and 1/3 teaspoon garam masala. Turn off the heat and finish with 4 tablespoons fresh cream for a silky texture.
- Serve warm over basmati rice or with naan.
Recipe tips
Kasuri methi adds a characteristic, slightly bitter-sweet aroma—lightly dry-roast the leaves for a few seconds and crush them between your palms before using. Use ripe red tomatoes for a vivid sauce color. If you need a nut-free version, substitute cashews with toasted sunflower or pumpkin seeds. To reduce richness, use less butter and cream; to freeze for longer storage, omit the cream before freezing and add it when reheating. Avoid overcooking the meatballs to keep them tender—remove them from heat as soon as they are cooked through.
FAQs
Yes. Ground turkey is a good substitute; cooking time may vary slightly—check that meatballs are fully cooked before serving.
Yes. The makhani sauce can be prepared up to two days ahead and refrigerated. Form the meatballs ahead of time and store separately; brown and finish them in the heated sauce when ready to serve.
Use plant-based meatballs (made from lentils, chickpeas or a store-bought substitute), replace butter with vegan margarine or oil, and use coconut cream or another plant-based creamer instead of dairy cream.
The dish has warm spices but is not overly hot. Adjust chili powder to increase or decrease heat to taste.
Yes. Cool completely, then freeze in freezer-safe containers. Thaw in the refrigerator overnight before reheating gently on the stove.
Absolutely. Store-bought garam masala is convenient, though freshly toasted and ground spices will yield a brighter flavor.
They pair beautifully with basmati rice, naan, or even pasta. They also work as a hearty appetizer served on their own.
If you try this recipe, please leave a comment and rating—feedback helps others decide whether to try it and helps me improve the recipe.
Recipe
Creamy Indian Butter Chicken Meatballs
Chicken meatballs in a creamy, buttery makhani gravy. Serves 4.
Details
- Course: Dinner
- Cuisine: Indian
- Prep time: 35 minutes
- Cook time: 10 minutes
- Total time: 45 minutes
- Servings: 4
- Calories: 449 kcal (per serving, approximate)
- Author: Geetanjali
Ingredients
For chicken meatballs
- 300 grams ground chicken (about 0.66 lb)
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 tablespoon finely chopped coriander (cilantro)
- ½ teaspoon crushed black pepper
- ½ teaspoon garam masala powder
- 1 egg
- Salt to taste
- 2 tablespoons oil for pan-frying
For the butter sauce (makhani)
- 1 tablespoon butter
- 1 medium onion, roughly chopped
- 6 garlic cloves, roughly chopped
- 1 teaspoon ginger, roughly chopped
- ¼ cup cashews
- 1–2 bay leaves
- 3 cloves
- 2 cardamoms
- 1 cinnamon stick (about 2 inches)
- 2 medium tomatoes, sliced
- Salt to taste
- 1 teaspoon chili powder
- 1 cup water
To finish
- 2 tablespoons butter
- 1 cup chicken stock
- ¼ teaspoon white pepper powder
- ½ teaspoon crushed Kasuri methi (dried fenugreek) powder
- ⅓ teaspoon garam masala powder
- 4 tablespoons fresh cream
Instructions
Making the butter sauce
- Melt butter over medium heat. Add chopped onion and sauté until translucent. Add garlic and ginger and cook for about a minute.
- Add cashews, cardamom, cloves, cinnamon and bay leaves; stir briefly. Add tomatoes, salt and chili powder and mix well.
- Add 1 cup water, cover, and simmer 10–15 minutes until the tomatoes are soft.
- Turn off the heat, remove bay leaves, and let the mixture cool slightly. Blend until smooth and strain through a fine mesh for a silky texture. Set aside.
Making the meatballs
- Combine ground chicken with butter, garlic, egg, salt, crushed pepper, garam masala and chopped coriander. Mix gently and form small meatballs. Dust with a little cornflour if needed.
- Heat oil in a pan and brown the meatballs on all sides for 2–3 minutes. Remove and set aside.
Bringing it together
- Melt 2 tablespoons butter in the same pan. Add the strained sauce and simmer 4–5 minutes until it thickens slightly.
- Add 1 cup chicken stock and bring to a boil.
- Add meatballs, coat with sauce, cover and simmer 7–8 minutes until cooked through.
- Stir in white pepper, Kasuri methi and garam masala. Turn off the heat and add cream. Serve hot with rice or naan.
Notes
- Use ripe red tomatoes for the best color and flavor.
- Swap cashews for other nuts or seeds if needed (almonds, pecans, sunflower seeds).
- Garam masala can be substituted with a mix of ground cardamom, cloves, cinnamon, mace and nutmeg.
- Kasuri methi adds an authentic aroma—dry roast briefly and crush before using.
- Prepare the gravy ahead: refrigerate in an airtight container for up to 48 hours (add cream after reheating if freezing).
Nutrition (per serving, approximate)
Calories: 449 kcal | Carbohydrates: 15 g | Protein: 19 g | Fat: 37 g | Saturated Fat: 15 g | Cholesterol: 152 mg | Sodium: 178 mg | Potassium: 819 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1562 IU | Vitamin C: 17 mg | Calcium: 74 mg | Iron: 2 mg
Nutrition information is an estimate only and can vary based on ingredients and portion sizes.