If you’re vegetarian, or looking to add more plant-based options, this recipe works well with tofu meatballs too.
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There are few dishes as beloved in South Asian kitchens, and Canadian restaurants, as butter chicken.
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According to Skip, Canada’s largest food delivery network, butter chicken reigns supreme. They’ve reported that in 2025, this comfort-food favourite was the most-dish across the country for the third year in a row. So it’s safe to say Canadians love butter chicken.
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My favourite butter chicken recipes aren’t the shortcut kind. I like a properly grilled tandoori chicken, in a slow-simmered, velvety tomato sauce, finished with a bit of cream and butter. It’s a cosy indulgence, and a perfect candidate for a Sunday supper.
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West Coast Table
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As much as I wish there was always time to make butter chicken the traditional way, the truth is, I’m a busy working mom, and weeknights call for quick dinners. That’s where this butter chicken meatball recipe shines. It’s a bit of a cheat version, but it comes together quickly, and has a lot of the same flavours that the classic butter chicken does. It’s not exactly the same as the original, but it’s a close enough cousin to satisfy a craving, and prevent me from ordering in.
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A quick note if you’re vegetarian or looking to add more plant-based options to your weekly meal rotation — this recipe works really well with tofu meatballs also. Follow the directions for the meatballs as is, simply swap the chicken for 1 block of crumbled tofu, and add ½ a cup of breadcrumbs and 2 tbs of chickpea flour. Roll into balls and bake at 400 F for 20-25 minutes before adding to the sauce.
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Butter Chicken Meatballs
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Meatballs
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1 lb (454 g) ground chicken
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1 small onion, grated
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2 cloves garlic, minced
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2 tsp (10 mL) ginger paste
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1 tsp (5 mL) garam masala
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½ tsp (2.5 mL) cumin powder
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½ tsp (2.5 mL) chili powder
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½ tsp (2.5 mL) salt
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2 tbsp (30 mL) breadcrumbs
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1 tbsp (15 mL) oil for searing
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2 tbsp (30 mL) butter
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1 tbsp (15 mL) neutral oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp (15 mL) ginger paste
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1 tsp (5 mL) garam masala
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1 tsp (5 mL) ground cumin
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¾ tsp (4 mL) chili powder
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1 ½ cups (375 mL) tomato purée
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1 tsp (5 mL) sugar
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½ tsp (2.5 mL) salt, to taste
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½ cup (125 mL) heavy cream
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Fresh cilantro for garnish
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In a bowl, mix ground chicken with onion, garlic, ginger, spices, breadcrumbs, egg and salt. Roll into small meatballs (about 1 tablespoon each).
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Heat oil in a non-stick skillet and sear the meatballs on all sides until lightly golden. Set aside. (They don’t need to be fully cooked at this point)
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In the same pan that you cooked the meatballs, melt butter with oil. Sauté onion until translucent, then add garlic and ginger. Once fragrant, stir in garam masala, cumin and chili powder. Add tomato purée, sugar and salt. Let the mixture simmer for 10-15 minutes, stirring often, until thickened.
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Add the browned meatballs to the sauce. Cover and simmer for 10-12 minutes until cooked through. Stir in cream off the heat and let rest for 5 minutes so the flavours meld.
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To serve, garnish with cilantro and an extra drizzle of cream. Serve hot with basmati rice or naan.
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Serves 4.
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