Chicken Meatball Tikka Masala Recipes

SKILLET CHICKEN TIKKA MASALA MEATBALLS

Steps:

• In a large bowl, use your hands to combine all of the meatball ingredients minus the oil until incorporated. Shape into golf ball sized meatballs.
• Heat the oil in a large skillet over medium-high heat, swirl to coat the bottom. Sear the meatballs (in batches if necessary) for 6-8 minutes turning them over halfway through the cooking time. Transfer to a plate. They don't need to be fully cooked, just browned.
• Add the butter or coconut oil to the skillet along with the diced onion. Sauté for 3 minutes until softened then add in the garlic, ginger, spices, and tomato paste. Stir and cook for another 1 to 2 minutes, or until the tomato paste has darkened.
• Stir in the tomato sauce, cover with a lid and cook until it just starts to simmer. Add in the coconut milk and cilantro and stir until combined. Place the meatballs into the sauce, turn down the heat to low, cover with the lid and simmer until the sauce has thickened and the meatballs are cooked through, about 10-15 minutes. Taste for seasoning. Serve with brown basmati rice and garnish with cilantro.

CHICKEN MEATBALL TIKKA MASALA

Steps:

• 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.