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Butter Chicken Spaghetti & Meatballs

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Does BUTTER CHICKEN SPAGHETTI & MEATBALLS even need an introduction?! The taste of butter chicken- in all its buttery creamy glory- makes for the BEST pasta sauce but that sounds like such an obvious statement, right?! Right.

If you’re vegetarian or too lazy to make meatballs and love pasta- you can easily just skip the meatballs (which will also save you time)! Under any circumstance- DO NOT be afraid of the butter in this and please do me a favor and use some good quality butter like my fave, KerryGold (it makes a difference!).

Happy Eating ?

Butter Chicken Spaghetti & Meatballs

Butter Chicken Spaghetti & Meatballs

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SERVES: 2-4 servings
PREP TIME: 15 mins
COOK TIME: 30 mins
TIME: 45 mins
The Chutney Life

Ingredients

Meatballs:



  • 1 lb. ground chicken

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 2 tsp garam masala

  • 2 tbsp minced garlic

  • 1 tsp chili powder

  • 2 tbsp chopped cilantro

  • squeeze lime juice

  • salt


Sauce:



  • 3 tbsp oil

  • 1 cup diced onion

  • 1 star anise

  • 1 bay leaf

  • 1 inch piece cinnamon

  • 3 tbsp garlic, minced

  • 1 tbsp ginger, minced

  • 2 tbsp swad tandoori masala

  • 1/4 cup water

  • 3 tbsp butter

  • 15 oz. can tomato sauce

  • 1/4 cup cilantro, chopped

  • 1/2 cup heavy cream

  • Spaghetti (about 8 oz.)

Directions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl combine all of the ingredients for the chicken meatballs and form into small meatballs. Spread out on a large baking sheet and bake for 20 minutes in the oven or until no longer pink. Rotate the pan once, halfway through cooking. Remove from oven and set aside.
  3. Heat a large pot over medium high heat and add oil. Once oil is hot, add bay leaf, star anise and cinnamon. Once the bay leaf begins to to brown, add diced onion. Add salt and cook onions for about 8-10 minutes until slightly browned.
  4. Add garlic, ginger and cook for 2-3 minutes. Add remaining dry seasonings and continue to cook, stirring constantly on medium heat until the spices begin to get clumpy and dry. Add water and scrape up any browned bits.
  5. Add tomato sauce, stir well and continue to cook for about 8-10 minutes on low heat/slow simmer, covered.
  6. Uncover, add in butter and cream. Stir well. Add in cilantro, meat balls and spaghetti and stir to combine everything well.
  7. Serve hot!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Can you make this with fresh tomatoes, as we do not have canned tomato sauce available right now? If so, how would you go about doing this? Thank you so much. I have really enjoyed making your other recipes!

Can you make the meatballs a day in advance or freeze them in a larger quantity?

Just found your blog! Going to try this tonight. Thank you!

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