Chicken Meatball Tikka Masala

5.00 (6)
⏱ 40 mins 🍽 4-6 serving(s) 🌶 indian 🏷 Meatballs

This recipe creates a delicious Indian curry with homemade chicken meatballs. The meatballs are seared before being simmered in a fragrant, spiced tomato and cream sauce. The dish is finished with fresh cilantro and is traditionally served alongside basmati rice and warm naan bread for a complete and satisfying meal.

Chicken Meatball Tikka Masala

Ingredients

  • 2 lbs ground chicken
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garam masala
  • 3 tablespoons chopped fresh cilantro, plus 3/4 cup fresh chopped cilantro
  • 2 tablespoons ghee or 2 tablespoons vegetable oil, plus 1 tablespoon
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 -3 serrano chilies or 1 -3 red Thai peppers, sliced
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon fresh coarse ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup heavy cream
  • cilantro leaf (to garnish)
  • basmati rice (for serving)
  • naan bread (for serving)

Method

  1. Mix the ground chicken, egg, breadcrumbs, tomato paste, salt, pepper, garam masala, and 3 tablespoons of chopped cilantro in a large bowl until fully combined. Form the mixture into meatballs roughly the size of a golf ball. Heat 2 tablespoons of ghee in a large, deep skillet. Once hot, brown the meatballs in batches for about 8 minutes, turning them halfway through. Transfer the browned meatballs to a plate. they do not need to be cooked through at this stage.
  2. Pour the remaining tablespoon of ghee into the same skillet. Add the diced onion, minced garlic, and sliced peppers, cooking for 3 to 5 minutes until softened. Stir in the grated ginger, all the ground spices, and the tomato paste. Cook for 1 to 2 minutes until the paste darkens. Pour in the can of crushed tomatoes. Bring the sauce to a simmer, then stir in the heavy cream and 3/4 cup of chopped cilantro.
  3. Return the meatballs to the skillet, nestling them into the sauce. Reduce the heat and let the curry simmer for 30 to 40 minutes, allowing the sauce to thicken and the meatballs to cook through completely.
  4. Scatter fresh cilantro leaves over the finished curry as a garnish. Serve it hot with cooked basmati rice and naan bread.

Nutrition (per serving)

Sodium1799700 mg

Recipe details

CategoryMeatballs
Cuisineindian
AuthorJonathan Melendez