Chicken Meatball Tikka Masala Recipe - Food.com (2024)

• 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)

directions

• In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and 3 tablespoons chopped cilantro until well incorporated. Shape into meatballs about the size of a golf ball. Set a large skillet with high sides over medium-high heat with the ghee. Once hot, sear the meatballs in batches, for about 8 minutes, turning over halfway. Transfer to a plate and continue browning the rest of the meatballs. You don't need them to be fully cooked, just brown in color. They'll continue to cook later on.
• Add the remaining tablespoon ghee or oil to the same skillet over medium-high heat. Once hot, add in the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Bring to a simmer and stir in heavy cream and 3/4 cup cilantro.
• Place the meatballs into the sauce, lower the flame and simmer until the sauce has reduced slightly and thickened and the meatballs have fully cooked through, about 30 to 40 minutes.
• Garnish with fresh cilantro leaves. Serve the masala with cooked basmati rice and naan.