Butter chicken gets a gourmet twist in these crispy golden spheres—crunchy on the outside, meltingly rich and spiced on the inside, all sitting atop a pool of velvety makhani sauce. A showstopper worthy of your best dinner party.
Less than 30 mins
Over 2 hours
Serves 4
Gluten can be replaced for gluten-free option
By Nisha Parmar
From Saturday Kitchen
These indulgent Butter Chicken Spheres land a Nutri-Score of C. While rich and satisfying, moderation is key due to the cream and butter in the sauce. Substitute low-fat cream and bake instead of fry for a lighter version.
Equipment
Ingredients
For the filling:
- Rapeseed oil: 2 tbsp
- Cinnamon sticks: 2
- Green cardamom pods: 5
- Cloves: 5
- Large onion, finely chopped: 1
- Ginger and garlic paste: 2 tbsp
- Green finger chillies, finely chopped: 2
- Chicken thigh mince: 250g/9oz
- Ground turmeric: 1 tsp
- Ground coriander: ½ tbsp
- Ground cumin: ½ tbsp
- Freshly ground black pepper: ½ tsp
- Sea salt: 1 tbsp
- Frozen peas: 75g/3oz
- Lemon, juice only: ½
- Coriander, chopped: Large handful
For the mash:
- Medium Maris Piper potatoes: 3
- Whole milk: 2 tbsp
- Sea salt and ground pepper: To taste
For the makhani sauce:
- Ghee: 2 tbsp
- Green cardamom pods, lightly crushed: 7
- Black cardamom pods: 2
- Bay leaves: 2
- Cloves: 7
- Cinnamon stick or cassia bark: 1
- Ginger and garlic paste: 4 tbsp
- Chopped green finger chilli: 1 tsp
- Tomato purée: 1 tbsp
- Ground coriander: 1½ tbsp
- Ground cumin: 1½ tbsp
- Ground turmeric: 1 tsp
- Kashmiri chilli powder: 1 tsp
- Plum tomatoes, blended: 200g/7oz
- Garam masala: 1 tsp
- Dried fenugreek leaves (kasoori methi): 1 tbsp
- Pinch salt: To taste
- Caster (superfine) sugar: 1 tsp
- Double cream: 150ml/5½oz
- Lemon, juice only: ½
- Unsalted butter: 35g/1oz
- Micro herbs, to serve: As needed
For the breadcrumb coating:
- Plain flour, seasoned: 50g/1¾oz
- Eggs, beaten and seasoned: 2
- Panko breadcrumbs: 150g/5½oz
- Vegetable oil, for deep frying: As needed
Method
- Make the filling: In a pan over medium heat, warm the rapeseed oil. Add cinnamon, cardamom and cloves and cook for 30 seconds.
- Add onion and sauté until golden, about 7 minutes. Stir in ginger-garlic paste and green chillies, cook 1 minute.
- Add chicken mince. Break it up with a spoon and cook until fully browned. Add turmeric, coriander, cumin, pepper, salt and peas. Cook for 10 minutes.
- Stir in lemon juice and chopped coriander. Remove whole spices and cool the mixture.
- Make the mash: Boil potatoes whole in their skins for 30 minutes. Grate once cool, discarding skins. Add milk and season. Beat until smooth.
- Shape the spheres: Flatten 1 tbsp mash between cling film sheets to postcard size. Place 3 tbsp filling in the centre. Bring cling film corners together and twist into a ball. Chill for 1 hour to set.
- Prepare the makhani sauce: In a saucepan, melt ghee and add whole spices. Let them fizz for 45 seconds.
- Add ginger-garlic paste and chillies, cook for 1 minute. Stir in tomato purée, coriander, cumin, turmeric, and chilli powder. Add 50ml water and blended tomatoes.
- Mix in garam masala and crushed fenugreek. Simmer for 12 minutes until oil rises. Remove whole spices and blend sauce smooth. Season and stir in sugar, cream, lemon juice, and butter.
- Coat the spheres: Unwrap spheres. Dredge each in seasoned flour, then beaten egg, then breadcrumbs. Chill again for 30 minutes.
- Deep-fry: Heat oil to 180°C. Fry spheres in batches for 2–3 minutes, turning for even colour. Drain on kitchen paper.
- To serve: Warm sauce and spread 2 tbsp on each plate. Place a sphere on top and garnish with micro herbs.
Suggested Wine Pairing
Waitrose: Yalumba Viognier
This creamy, full-bodied white has lush stone fruit notes and a floral lift that pairs beautifully with the rich, spiced butter chicken sauce.
M&S: Found Roussanne Marsanne
Its smooth, nutty texture and hints of citrus cut through the richness of the makhani while enhancing the delicate spice profile of the chicken.
Majestic: Crozes-Hermitage Rouge
If you’re craving red, this Syrah-based wine offers subtle pepper and dark fruit flavours that match the earthy spices in the sauce and filling.
What can you serve with this
- Garlic naan – Perfect for scooping up every drop of that luxurious makhani sauce.
- Pickled onions – Their tang balances the richness of the chicken and cream.
- Cucumber raita – A cool, herby counterpoint to the warming spices.
Nutri-score Health Check
This Nutri-Score is calculated from the recipe ingredients and is a guide only.
Positive Factors
- Chicken thigh mince – A good source of protein and iron.
- Spices and herbs – Anti-inflammatory and digestion-supporting benefits.
Negative Factors
- Double cream and butter – High in saturated fats, contributing to total calorie count.
- Deep frying – Increases fat content and total energy density.
With moderate portions and perhaps a baked or air-fried version, this indulgent dish can still be enjoyed while keeping balance in mind. Nutri-Score: C.
