This is such an easy twist on the all time favorite: Chicken Tikka Masala! You most definitely will not find these at your local Indian restaurant. But by turning them into meatballs, it makes for super quick prep for the chicken. No need to worry about marination and grilling to get the perfect flavor imposed into the chicken. Just lightly season the ground chicken and add it to your Tikka Masala sauce = Chicken Tikka Masala Meatballs!
I think this actually makes preparing an tikka masala entree so much easier and quicker that you may be able to make this weekday meal!
I just added an egg, breadcrumbs, cilantro, garlic, ginger, a touch of garam masala and turmeric to ground chicken for the meatballs. Also don’t forget to season with salt! Mix this until well combined.
I use some oil on my hands to help prevent the chicken from sticking to my hands while forming the balls. Then just pan fry the meatballs, should not take more than 10 minutes on medium heat.
The Tikka Masala sauce recipe here is a pretty standard recipe. The main change was that I added a can of coconut milk instead of heavy cream to the sauce. I think it really helps to give the sauce a nice creaminess with a more balanced flavor than when I’ve make tikka masala without it.
Saute some onions, tomatoes, jalapenos in melted butter and oil. Add minced garlic, grated ginger, some more garam masala, turmeric, chili pepper, black pepper and salt. Then just add in the coconut milk along with about a half of cup of water.
To get it to a nice smooth consistency, blend with an immersion blender. Add the chicken meatballs to the sauce and let the flavors marry for a few minutes.
Serve over rice and with warm buttered naan!
This chicken tikka masala meatballs comes together much quicker than your normal tikka masala entree so you’ll be able to have dinner ready in no time!
Ideas: If regular white rice is too plain for you, you can also try serving with Indian fried rice (link below):