Ultra-creamy “butter chicken” meatballs

Ultra-creamy “butter chicken” meatballs

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30 minutes
2-3 servings
25 minutes


  • 450 g ground chicken or turkey
  • 1 egg
  • ½ cup Panko breadcrumbs
  • Sea salt and freshly ground pepper
  • 1 drizzle of olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, grated
  • 2 tablespoons grated ginger
  • 1 tablespoon garam masala
  • 2 teaspoons curry
  • 1 teaspoon turmeric
  • 2 tablespoons tomato paste
  • 1 can of coconut milk
  • ¾ cup of Oikos 11% plain yogurt
  • To serve:
  • Fresh cilantro, basmati rice and naan bread.

Preparation steps

  • Preheat oven to 450 °F.

  • In a large bowl, combine ground poultry, egg, panko, salt and pepper.

  • Form into balls (between 15 and 20), place them on a baking sheet covered with parchment paper and bake for 15 minutes until golden brown.

  • Heat the oil in a wok, brown the onion for 5 minutes, then add the garlic and ginger and cook for another 5 minutes.

  • Add the spices and cook for 1 minute. Pour in the tomato paste, coconut milk and ½ cup of water.

  • Bring to a boil and cook for an additional 5 minutes. Season generously with salt and pepper.

  • Lower the heat and add the yogurt, stir, then add the meatballs.

  • Serve with basmati rice, fresh cilantro and naan bread.