Butter Chicken Meatballs for Two

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Mix in a little India


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  • 1/2 lb (250 g) extra lean ground chicken
  • 1 sachet (200 ml) Patak’s Butter Chicken Sauce for Two
  • 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. flip at the half way point.
  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 (my favourite!) and garnish with almonds.