Chicken Tikka Masala Meatballs
Print Recipe

Chicken Tikka Masala Meatballs

A delicious twist to get your favorite Indian restaurant dish on the dinner table in less than an hour!
Course: Main Dish
Cuisine: Indian
Servings: 4 people

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon chopped cilantro
  • 1 tablespoon cooking oil

Tikka Masala Sauce

  • 1 tablespoon cooking oil
  • 2 tablespoon butter
  • 1/2 teaspoon cumin seeds
  • 1 onion diced
  • 1 tomato chopped
  • 1 jalapeno diced
  • 2 teaspoon garam masala
  • 1 teaspoon turmeric
  • 2 teaspoon minced garlic
  • 2 teaspoon minced ginger
  • 1 teaspoon chili power optional
  • 1 tablespoon chopped cilantro
  • 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 13.5 oz coconut milk
  • 1/2 cup water

Instructions

Chicken Meatballs

  • Combine all ingredients for the chicken meatballs into a mixing bowl. Stir together to distribute all of the spices and herbs throughout the ground chicken.
  • Heat oil in a pan. Grease your hands, take about a 1 tablespoon of the chicken mixture and form into a ball.
  • Add meatballs to the pan. Lower the heat or remove from heat before you add the meatballs, you do not want to burn the meatballs as you are forming them.
  • Cook the meatballs on medium high heat. Flip as it cooks to brown evenly. Cover the meatballs after the meatballs have browned on the outside
  • The meatballs should be done after 10 minutes of cooking time, if they are about a tablespoon sized.
  • Remove from heat and set aside for Tikka Masala Sauce

Tikka Masala Sauce

  • Add oil and butter to a large sauce pan. Once butter melts and combines with oil, add cumin seeds.
  • Once the cumin seeds have browned slightly, add the onions, tomato, and jalapeno. Stir and cook for about 2 - 3 minutes.
  • Add the spices and cook for another minute.
  • Add the coconut milk and the water. Simmer for 10 minutes.
  • Remove from heat. Use the immersion blender and blend the sauce until you reach the desired consistency.
  • Return the sauce to medium heat , stir in the chicken meatballs and cook for an additional 2-3 minutes. Serve with warm rice or with buttered naan!