Creamy Butter Chicken Meatballs

By Sprig Originals ✓ · cooked up in Sprig

All the cosy, buttery tomato flavour of butter chicken, turned into soft little meatballs kids will actually eat. The sauce is creamy and just barely spiced — sweet, mild and perfect for spooning over rice or scooping up with naan. Everything happens in one skillet in about 40 minutes.

Ingredients

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 1/4 tsp salt, divided

• 3 tbsp butter
• 3 cloves garlic, finely grated
• 2 tsp garam masala
• 1 14 oz can crushed tomatoes
• 1 tbsp honey
• 1/2 cup heavy cream

Instructions

1. In a bowl, mix the ground chicken, panko, egg, 1 teaspoon of the garam masala and 3/4 teaspoon of the salt with your hands until just combined. With damp hands, roll into 20 balls, about 1 1/2 inches each.
2. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the meatballs in a single layer and brown for 5 to 6 minutes total, turning once or twice, until golden on two sides (they will not be cooked through). Transfer to a plate.
3. Lower the heat to medium. Add the remaining 2 tablespoons butter, the garlic and the remaining 1 teaspoon garam masala. Cook, stirring, for 45 to 60 seconds, just until it smells fragrant — do not let the garlic brown.
4. Pour in the crushed tomatoes, honey and remaining 1/2 teaspoon salt. Simmer for 5 minutes, stirring now and then, until the sauce darkens slightly and thickens.
5. Stir in the cream, then nestle the meatballs and any juices back into the sauce. Cover, reduce the heat to low and simmer gently for 10 minutes, turning the meatballs once, until cooked through (165°F / 74°C in the centre).
6. Take off the heat and let sit 2 minutes so the sauce settles, then spoon over rice or serve with warm naan for dipping.

Chef's tips

Nutrition (per serving, estimated)

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