Butter Chicken Meatballs

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper



This take on classic butter chicken with gluten-free meatballs is a fun dinner idea!


  • 1/2 lb (250 g) extra lean ground chicken
  • 1 sachet (200 ml) Patak’s Butter Chicken Sauce for Two, divided
  • 3 tbsp (45 ml) gluten-free breadcrumbs
  • 1 green onion, finely chopped
  • 1 small egg, beaten
  • 2 tsp (10 ml) vegetable oil
  • 1 small clove garlic, minced
  • 1/4 tsp (1 ml) salt
  • 1 tbsp (15 ml) finely chopped fresh cilantro
  • 1 cup (250 ml) cooked basmati rice
  • 1 tbsp (15 ml) chopped almonds


  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Mix ground chicken with 1 tsp Patak’s Butter Chicken Sauce, breadcrumbs, green onion, egg, oil, garlic and salt until combined.
  2. Oil hands lightly and roll mixture into 10 meatballs. Arrange on prepared baking sheet. Bake for 15 to 18 minutes or until browned and cooked through.
  3. Meanwhile, heat remaining sauce over medium heat in a saucepan until simmering. Stir in meatballs to coat well. Simmer over low heat, stirring occasionally, for 10 to 12 minutes. Stir in cilantro.
  4. Serve with basmati rice and garnish with almonds.


Try Patak’s Light Butter Chicken Sauce or if you like it spicy, use Patak’s Spicy Butter Chicken Sauce or garnish with sliced chilies. For a milder dish, drizzle with some yogurt. Can substitute regular breadcrumbs for the gluten-free breadcrumbs. Try Patak’s Butter Chicken Sauce in the jar (400 mL).