Description
Delicious Chicken Tikka Masala Meatballs baked to perfection and simmered in a creamy, spiced tomato sauce. This recipe combines juicy ground chicken meatballs infused with traditional Indian spices, served in a rich, flavorful masala sauce. Perfect for a comforting dinner, served with naan bread and basmati or jasmine rice.
Ingredients
Scale
Meatballs
- 1 pound ground chicken (or turkey)
- 1/4 large red onion, chopped small
- 1 jalapeno, chopped small
- 1 tablespoon ginger, minced or grated
- 1 1/2 teaspoons cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1 egg
- 1/3 cup panko breadcrumbs
- 3 tablespoons plain Greek yogurt
- 3 tablespoons cilantro, minced
Sauce
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 (8-oz) can tomato sauce (1 cup)
- 1 cup heavy cream
- 1/4 cup cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray to prevent sticking.
- Prepare Meatball Mixture: In a medium bowl, combine all the meatball ingredients. Use your hands to gently mix everything until just combined, careful not to overmix to avoid tough meatballs.
- Shape Meatballs: Form the mixture into balls slightly smaller than golf ball size, ensuring they are uniform for even cooking. Adjust baking times if you make larger or smaller meatballs.
- Bake Meatballs: Arrange the meatballs on the prepared baking sheet. Bake at 400°F for about 10 minutes, or until browned on the bottoms.
- Mix Sauce Spices: In a small bowl, combine cumin, paprika, and salt. Set the spice mix aside.
- Sauté Aromatics and Spices: Melt the butter in a medium pot over medium heat. Add minced garlic and jalapeno, sauté for 1 minute. Then stir in the prepared spice mix and cook another minute to toast the spices.
- Simmer Sauce: Add tomato sauce and heavy cream to the pot. Bring to a gentle simmer and cook on low heat until the sauce thickens, about 20 minutes.
- Combine and Serve: Add the baked meatballs to the sauce or spoon the sauce over individual servings. Garnish with chopped cilantro. Serve hot with naan bread and jasmine or basmati rice (about 2 cups uncooked rice is sufficient for serving).
Notes
- Do not overmix the meatball mixture to ensure tender meatballs.
- Uniform meatball size is important for even cooking; adjust baking times if necessary.
- The sauce thickens as it simmers; keep heat low to avoid burning.
- Serve with naan and your choice of jasmine or basmati rice for an authentic experience.
- You can substitute ground turkey for chicken for a leaner option.