Butter Chicken Meatballs
Prep
5m
Cook
15m
Total
20m
Ingredients
4 servingsButter Chicken Base
To Finish
To Serve
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 783kcal 39%
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Fat 45g 69%
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Saturated Fat 20g 100%
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Carbohydrates 57g 19%
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Fiber 4g 16%
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Sugar 13g 26%
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Protein 35g 70%
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Cholesterol 175mg 58%
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Sodium 1,015mg 42%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Blending methods: For the silkiest sauce, I like to use a regular blender (we have a Blendtec at home). But an immersion blender can also work and it is the easier option; this works best with a deeper pot like a Dutch oven or the Instant Pot. If you’re using an immersion blender, tilt the pot to one side to pool all the sauce together before using. If you’re getting splatters, you might need to add an extra bit of water to make sure there’s enough volume of sauce to run it through the immersion blender smoothly. I would not recommend using an immersion blender in a shallow skillet where it will splatter over the sides – in that case, best to transfer to a blender!
Instant Pot instructions: Add all sauce ingredients; cook on high pressure for 5 minutes. Use an immersion blender directly in the Instant Pot to make it smooth; add meatballs and turn it to warm or sauté until heated through (this takes 5-10 minutes). Finish by stirring in the cream and butter.
Instant Pot instructions with regular chicken: If you’re using just regular chicken breasts or thighs instead of meatballs, add the chicken to the Instant Pot right at the beginning of cooking with the sauce. Cook on high pressure for 12 minutes, then remove and shred or pull apart the chicken. Meanwhile, blend sauce, and then add chicken back in with the cream and butter. We do it this way quite a bit as well!
Instant Pot instructions: Add all sauce ingredients; cook on high pressure for 5 minutes. Use an immersion blender directly in the Instant Pot to make it smooth; add meatballs and turn it to warm or sauté until heated through (this takes 5-10 minutes). Finish by stirring in the cream and butter.
Instant Pot instructions with regular chicken: If you’re using just regular chicken breasts or thighs instead of meatballs, add the chicken to the Instant Pot right at the beginning of cooking with the sauce. Cook on high pressure for 12 minutes, then remove and shred or pull apart the chicken. Meanwhile, blend sauce, and then add chicken back in with the cream and butter. We do it this way quite a bit as well!
Saved & edited by @duffy
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