Butter Chicken Meatballs

Butter Chicken Meatballs

ButterChicken Meatballs

Butter Chicken Meatballs

These Gluten Free Butter Chicken Meatballs are packed full of flavour. The deliciously spiced Chicken Meatballs are a perfect match for the rich and creamy Butter Chicken Sauce. They can be made ahead of time and heated up before serving or  frozen for a quick and easy meal throughout the week. For a lighter version of this recipe, trade the Heavy Cream for Plain Yogurt. It’s still tasty but with less Calories.


    For the Meatballs:

1 lb Ground Chicken

1/2 of an Onion

5 Cloves of Garlic

1/2 Cup Gluten Free Bread Crumbs

2 Tbsp Tandoori Masala (Spice)

     For the Butter Chicken Sauce:

1/2 Cup Butter

1 Onion

1/4 Cup of Minced Garlic

2 Tbsp Garam Masala

1 Tbsp Tandoori Masala

2 Cups Tomato Sauce

1/2 Cup Heavy Cream


For the Meatballs:

1.Pre heat oven to 450 F.

2. Mince the garlic and onion and add to a large mixing bowl, along with the ground chicken, tandoori masala and bread crumbs. Mix until well combined.

3. Shape into 1 inch balls. Place them onto a lightly greased or parchment paper lined baking sheet.

4. Bake for 15 – 20 minutes, turning them half way.

For the Butter Chicken Sauce:

1.Mince the garlic and onion, then add to a large pot along with the butter.

2. Cook over low heat for 30 – 40 minutes, stirring throughout.

3. Add the garham masala and  tandoori masala to the pot along with the tomato sauce.

4. Let simmer over medium – low heat for 15- 20 minutes.

5. Add the heavy cream and stir until well combined. Let simmer for another 5 minutes.

Note: For the Gluten Free Bread Crumbs I toasted 1 piece of gluten free bread, then put into the food processor.

Serve the Butter Chicken Meatballs and Butter Chicken Sauce over Rice.

Recipe makes 24 meatballs.

Butter Chicken Meatballs

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