Play Video

Courtney Roulston’s Butter Chicken Meatballs

25 mins


  • 1 tablespoon extra virgin olive oil  
  • ½ jar Patak`s Butter Chicken Paste  
  • 1 x 400g can crushed tomatoes, plus 1/2 tin water  
  • 150ml thickened cream, plus extra to serve  
  • 30g butter  
  • ½ cup Patak’s Mini Pappadums Plain, crushed to garnish  


  • 500g Chicken mince  
  • 2/3 cup almond meal  
  • 1 free range egg  
  • 1 tablespoon fresh ginger, finely grated  
  • ¼ bunch coriander, stems finely chopped, leaves reserve for garnish  
This recipe calls for

Patak’s Butter Chicken Paste 312g

Patak’s Butter Chicken Paste is a mild…

More Details


  1. Place all the meatball ingredients in a large bowl. Season with salt and then mix until well combined. Using clean hands roll the mixture into balls in golf ball size.  
  2. Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 3 minutes, turning occasionally until the outside has browned.  
  3. Make a space in the middle of the frying pan then add in the butter chicken paste and fry it for 2-3 minutes, or until aromatic. Add in the tomatoes, water and then stir into the paste and mix the meatballs into the sauce. Gently simmer for 4-5 minutes, or until the meatballs are cooked through. Stir in the cream and butter to make the sauce rich and glossy. 
  4. Remove from the heat and garnish with a little extra cream, broken papadums and coriander tops. *Serve with steamed basmati rice or naan bread. Serves 4.

Complement this dish with these products

This recipe calls for

Patak’s Mini Pappadums Plain 75g

Patak’s Mini Pappadums Plain are deliciously light…

More Details

This recipe calls for

Patak’s Ready to Eat Pappadums Plain 58g

Patak’s Ready to Eat Pappadums Plain are…

More Details