• 2 tablespoons ground cumin
• 2 tablespoons garam masala
• 1-1/2 tablespoons ground turmeric
• 1-1/2 tablespoons paprika
• 1-1/2 tablespoons finely minced garlic (about 4 cloves)
• 1-1/2 tablespoons finely minced ginger (from a 1-inch piece)
• 1/8 teaspoon cayenne pepper (optional, adjust for heat)

• 1 pound ground chicken
• 1/2 cup yellow onion (grated)
• 1/2 cup panko breadcrumbs (see Note 1)
• 1 large egg
• 2 tablespoons finely chopped cilantro
• 1 lemon (for 1 tbsp juice)
• Salt and pepper (to taste)
• 1/3 cup flour (for dusting meatballs)
• Cooking spray
• 1/4 cup coconut oil (measured when solid, or other high-heat oil)

• 3 tablespoons unsalted butter
• 1-1/2 cups finely diced yellow onion (from 1 very large onion)
• 1 tablespoon granulated sugar
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 1-1/4 cups heavy cream
• Serving suggestions (cooked basmati rice, naan, fresh cilantro – see Note 2 & 3)

• 1. Prepare the Spice Blend: In a small bowl, combine all the spices (ground cumin, garam masala, ground turmeric, paprika, cayenne pepper if using), finely minced garlic, and finely minced ginger. Stir everything together until well mixed. (To prepare ginger, you can easily peel it with the edge of a spoon or a vegetable peeler before finely mincing.)
• 2. Form the Meatballs: In a large mixing bowl, gently combine the ground chicken, grated yellow onion (peel and grate the onion on the large holes of a box grater, then lightly pack it into your measuring cup), panko breadcrumbs, large egg, and finely chopped cilantro. Squeeze the lemon to extract 1 tablespoon of juice and add it to the mixture. Add exactly half of the prepared spice mix to the meatball ingredients. Season generously with salt and pepper to taste (I typically add about 1 teaspoon of each). Using clean hands, knead the ingredients together just until they are evenly combined. Be careful not to overmix or over-knead, as this can make the meatballs tough. Cover the bowl tightly with plastic wrap and refrigerate until you are ready for step 4.
• 3. Start the Curry Sauce: While the meatballs are chilling, begin preparing the flavorful curry sauce. In a large pan (preferably oven-safe if you plan to bake the meatballs in it later), melt the unsalted butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, for 7-9 minutes, until the onion begins to soften and turn translucent. If the onions start to burn or brown too quickly, reduce the heat. We are aiming for a lovely golden color. Stir in the granulated sugar and continue to sauté for another 3-5 minutes, allowing the onions to lightly caramelize, which adds depth and sweetness to the sauce. Add the remaining half of the spice mix and the tomato paste. Cook, stirring constantly, for 2-3 minutes until the mixture is very fragrant. Again, reduce the heat if it begins to burn. Pour in the fire-roasted crushed tomatoes and sauté for 1 minute. Finally, stir in the heavy cream and season with salt and pepper to taste (I typically add 1 teaspoon salt and 1/2 teaspoon pepper). Stir everything well, then reduce the heat to the lowest setting. Allow the sauce to simmer gently for 15-20 minutes, stirring occasionally, until it thickens slightly and its aromas have fully developed.
• 4. Roll & Flour Meatballs: While the sauce is simmering, preheat your oven to 350°F (175°C). Place the flour into a shallow bowl and set it aside. Line a large plate or a sheet pan with parchment paper. Lightly spray a 1-tablespoon measuring spoon with cooking spray to prevent sticking, and use it to portion out the meatball mixture onto the parchment-lined plate. Once all portions are on the plate, roll each portion gently into a uniform ball. Then, roll each meatball in the flour, tapping off any excess. Batch portioning before rolling and flouring makes this process much more efficient!
• 5. Sear Meatballs: Heat the coconut oil (or your preferred high-heat cooking oil) to medium-high heat in a large, oven-safe pan. Carefully add about half of the prepared meatballs to the hot pan, making sure not to overcrowd it (cook in batches if necessary). Sauté for approximately 4 minutes, turning the meatballs with tongs after 2 minutes, until they are beautifully browned on the outsides but not fully cooked through. Transfer the seared meatballs to a clean plate and discard the used parchment paper.
• 6. Bake to Finish: Repeat the searing process with the remaining meatballs, adding a little extra coconut oil to the pan if needed. Once all meatballs are seared, transfer them all back to the pan (you may quickly rinse or wipe out the pan if desired, then spray with cooking spray before returning meatballs). Place the pan containing all the seared meatballs into the preheated oven and bake for 7-15 minutes, or until the meatballs are completely cooked through. Use a digital meat thermometer to check; they should reach an internal temperature of 160°F (71°C). I typically check the meatballs with the thermometer at the 5-minute mark and then every 3 minutes thereafter. In my oven, this usually takes about 12 minutes.
• 7. Finish the Sauce & Combine: While the meatballs are baking, transfer the simmered and thickened curry sauce from its pan to a blender. Blend until the sauce is completely smooth and velvety. Return the blended sauce to its pan. If desired, stir in about 1/3 cup of freshly chopped cilantro at this stage for an added burst of freshness. Once the meatballs are cooked through and removed from the oven, add them directly to the warm, smooth sauce and gently stir to ensure they are thoroughly coated.
• 8. Serve & Enjoy: Serve these irresistible saucy butter chicken meatballs immediately over a bed of perfectly cooked basmati rice (refer to Note 2 below for instructions) and garnish generously with additional fresh cilantro leaves (optional, but highly recommended for flavor and presentation). Complete your meal with warm, toasted naan bread on the side (see Note 3 below for easy toasting methods). Savor every delicious bite!

Note 2 – How to Cook Perfect Basmati Rice: Achieving perfectly fluffy basmati rice is simple with these steps:

• Measure your desired amount of basmati rice.
• Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs completely clear. This removes excess starch, preventing sticky rice.
• Place the rinsed rice in a bowl and cover it with fresh water. Let it soak for about 5-10 minutes. This helps the grains cook more evenly.
• While the rice is soaking, fill a large pot with water and bring it to a rolling boil over high heat.
• Once the water is boiling, drain the soaked rice and add it to the pot of boiling water.
• Cook the rice without reducing the heat for exactly 5 minutes. Taste a grain to ensure it’s tender; if not, add another minute.
• Immediately drain the cooked rice in a fine-mesh sieve and fluff it gently with a fork before serving.

Note 3 – Toasting Naan Bread: Warm, soft naan is the ideal accompaniment. Here are two easy methods:

• Stovetop Method: Lightly spray both sides of your naan bread with cooking spray (or brush with a little butter/oil). Place it directly over an open flame on your stovetop (if you have a gas stove) and “grill” it for 30-60 seconds per side, or until it’s slightly charred and warmed through.
• Microwave Method: For a quicker option, lightly dampen a paper towel and wrap it around the naan bread. Microwave for 20-30 seconds, or until warm and pliable.

Note 4 – Storage for Cooked Dish: Store leftover Butter Chicken Meatballs and sauce in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over low heat, or in the microwave, until thoroughly warmed. Add a splash of water or cream if the sauce has thickened too much.

Nutrition Information