Butter Chicken Meatballs




15 min


35 min

A thick, creamy classic, this butter chicken recipe is made with our signature curry paste to add a mouth-watering, chargrilled aroma. It’s the perfect dish for those looking for mild Indian food that bursts with flavour, all rolled up into a perfect meatball dish.


  • 1 ½ cup extra-lean ground chicken
  • 1 packet Patak’s® Butter Chicken Cooking Sauce for 2, divided
  • 3 tbsp breadcrumbs
  • 1 green onion, finely chopped
  • 1 egg, beaten
  • 2 tsp oil
  • 1 clove garlic, minced
  • ¼ tsp salt
  • 1 tbsp fresh coriander, finely chopped
  • 1 tbsp almonds, chopped (garnish)


  1. Preheat oven to 400 °F (205 °C) and line a baking sheet with parchment paper.
  2. Mix the ground chicken with 1 tsp of Patak’s® Butter Chicken Cooking Sauce for 2, the breadcrumbs, green onion, egg, oil, garlic and salt.
  3. Oil hands lightly and roll the mixture into 10 meatballs.
  4. Arrange on prepared baking sheet and bake in preheated oven for 15 to 18 min, until browned and cooked through.
  5. Meanwhile, heat the remaining sauce in a saucepan on medium, until simmering.
  6. Stir in the cooked meatballs to coat well.
  7. Simmer over low heat, stirring occasionally, for 10 to 12 min.
  8. Stir in the coriander. Serve with basmati rice and garnish with almonds.


Try Patak’s® Light Butter Chicken Cooking Sauce or if you like it spicy, use Patak’s® Spicy Butter Chicken Cooking Sauce or garnish with sliced chilies. For a milder dish, drizzle with some yogurt.

Can substitute regular breadcrumbs for the gluten-free breadcrumbs.

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