Ingredients
Meatballs:
- 1 lb ground chicken
- 1 tsp salt
- ¼ tsp black pepper, ground
- 1 tsp garam masala
- 2 TBS Greek yogurt
- 1 large egg
- ¼ cup panko breadcrumbs
- 1 TBS tomato paste
- 2 TBS cilantro, chopped
Sauce:
- 2 TBS neutral oil
- ½ tsp paprika(not smoked)
- ¼ tsp cinnamon
- ½ tsp ground coriander
- 2 garlic cloves, minced
- ½ tsp turmeric
- 14oz can crushed tomatoes
- 1” knob of ginger, minced
- 1 TBS garam masala
- ½ cup chicken broth
- 1/4 cup heavy cream
Chicken Tikka Masala Meatballs
Enjoy a fusion of flavors with our Chicken Tikka Masala Meatballs, where juicy chicken meatballs are bathed in a rich and spicy tomato cream sauce, creating a mouthwatering twist on a classic favorite.
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Preheat oven to 400 degrees Fahrenheit.
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Place the Ankarsrum with the Stainless Steel Beater Bowl and Whisk attachments.
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Using the left knob, turn on the Ankarsrum to the 4 o’clock position. Turn the right knob to the 2 o'clock position for the speed.
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Add ground chicken to the Beater Bowl and mix for 20 seconds. Add remaining meatball ingredients, one at a time while the Ankarsrum continues mixing to combine well.
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Turn off the Ankarsrum and set meatball mixture to the side.
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Form meatball mixture into 2-3” balls and place on a foil lined baking sheet, leaving some space in in-between.
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Bake for 20-25 minutes until slightly golden brown. Remove and set aside.
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In a sauté pan over medium heat, add oil.
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Add diced onion and sauté until slightly translucent, then add garlic and ginger, stir, cooking for an additional minute.
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Now add tomato paste and mix well and cook for 2-3 minutes while going back and forth from stirring to pausing.
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Mix dry seasonings for the sauce ingredients in a small bowl.
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Add spice mix to the pan with onions, garlic, ginger and tomato paste. Sauté for 3 minutes, stirring occasionally.
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Add crushed tomatoes and chicken broth to the pan and mix thoroughly.
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Arrange cooked meatballs in the pan with the sauce, nestling them in.
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Cover and simmer for 20 minutes.
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Remove lid and add heavy cream, stirring well to combine.
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Sauté for another 3 minutes and turn off the heat.
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Serve over a bed of your favorite rice. Jasmine rice works very well here. Garnish with cilantro leaves.