Simple Home Edit · Nicole
Butter Chicken Meatballs
This Butter Chicken Meatballs recipe takes the classic family-favourite curry up a notch. Meatballs made with minced (ground) chicken are simmered in a mild and creamy butter chicken sauce, then served over rice with refreshing yoghurt on the side. The recipe is great for get-ahead meal prep and is also freezer-friendly.
- Total
- 45 min
- Serves
- 4
- Sourced
- 10 Aug 2026
- Items
- 33
33
Things to buy
Cooking for
Adding it again later updates the quantities instead of doubling up.
Fork this recipeIngredients
What you need
Australian names and measures
- 500minced chickenground
- 5freshly grated garlic1 tsp = 5 ml (AU teaspoon is 5 ml)
- 5finely grated ginger1 tsp = 5 ml (AU teaspoon is 5 ml)
- 2.25sweet paprika1 tsp = 5 ml = 2.3 g (AU teaspoon is 5 ml)
- 1.25garam masala0.5 tsp = 2.5 ml = 1.13 g (AU teaspoon is 5 ml)
- 1.25ground cumin0.5 tsp = 2.5 ml = 1.13 g (AU teaspoon is 5 ml)
- 1.5sea salt flakes0.5 tsp = 2.5 ml = 1.5 g (AU teaspoon is 5 ml)
- 1.5freshly cracked black pepper0.5 tsp = 2.5 ml = 1.5 g (AU teaspoon is 5 ml)
- 60panko breadcrumbs
- 41full-cream milk2 tbsp = 40 ml = 41.2 g (AU tablespoon is 20 ml)
- 50egg1 eggs = 50 g (typical size here)
- 40coriander2 tbsp = 40 ml (AU tablespoon is 20 ml)
- 36olive oil2 tbsp = 40 ml = 36.4 g (AU tablespoon is 20 ml)
- 44tomato paste2 tbsp = 40 ml = 44 g (AU tablespoon is 20 ml)
- 18unsalted butter or ghee1 tbsp = 20 ml = 18.2 g (AU tablespoon is 20 ml)
- 150onion1 brown onion = 150 g (typical size here)
- 5freshly minced garlic1 tsp = 5 ml (AU teaspoon is 5 ml)
- 5freshly minced ginger1 tsp = 5 ml (AU teaspoon is 5 ml)
- 4.5garam masala2 tsp = 10 ml = 4.5 g (AU teaspoon is 5 ml)
- 2.25ground cumin1 tsp = 5 ml = 2.25 g (AU teaspoon is 5 ml)
- 5.5yellow mustard seeds1 tsp = 5 ml = 5.5 g (AU teaspoon is 5 ml)
- 2.5ground turmeric1 tsp = 5 ml = 2.5 g (AU teaspoon is 5 ml)
- 3sea salt flakes1 tsp = 5 ml = 3 g (AU teaspoon is 5 ml)
- 0.75freshly cracked black pepper0.25 tsp = 1.25 ml = 0.75 g (AU teaspoon is 5 ml)
- 400passata
- 125water
- 250thickened cream250 ml = 250 ml = 250 g
- 4.25sugar1 tsp = 5 ml = 4.25 g (AU teaspoon is 5 ml)
- —Steamed rice
- —Greek yoghurt
- —Chilli oil
- —coriandercilantro
- —Naan bread
Recipe by Nicole, Simple Home Edit. Method rewritten for this cookbook — read the original.
This recipe's shopping list
Scaled for 4 serves
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Method
How it goes together
- 01
Step 1
Add all the meatball ingredients to a large bowl and combine well with your hands.
The panko and milk hold moisture in the mince, which is what keeps lean chicken meatballs tender rather than dry and bouncy.
- 02
Step 2
Roll 1½ tablespoon portions of the mixture into 18–20 meatballs. Wet your hands with water as you go, or wear gloves, to stop sticking.
Even portions mean every meatball cooks through in the same time, so none are raw while others overcook.
- 03
Step 3
Pan-fry option: heat 1 tablespoon of the olive oil in a large, deep pan over medium–high heat. Add the meatballs and cook, turning regularly, for 6–8 minutes until browned all over. Set aside on a plate.
Browning builds the roasted flavour the sauce sits on, and the fond left in the pan carries into the curry.
- 04
Step 4
Air fryer option: preheat the air fryer to 200°C (400°F) for 3 minutes. Spray the basket well with olive oil, arrange the meatballs in a single layer, spray again, and cook for 10–12 minutes until browned.
Preheating and oiling the basket give the same browning the pan does without extra fat, and a single layer lets the hot air reach every side.
- 05
Step 5
In the same pan over medium–low heat, add the remaining 1 tablespoon of olive oil and the butter. Once the butter melts, add the onion straight away and cook, stirring, for 2–3 minutes until just softened.
Moderate heat and onion going in as soon as the butter melts keeps the milk solids in the butter from catching and turning bitter.
- 06
Step 6
Add the garlic and ginger and cook, stirring, for 30 seconds.
A short hit of heat takes the raw bite out of garlic and ginger while keeping their perfume.
- 07
Step 7
Stir in the tomato paste, garam masala, cumin, mustard seeds, turmeric, salt and pepper. Combine, then immediately add the passata, water, cream and sugar.
The ground spices, mustard seeds and tomato paste cook briefly in the fat, which unlocks their aroma and cooks the tinny edge out of the paste; the liquid goes in straight after so nothing scorches.
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