Put This Indian Chicken Tikka Masala Meatballs Recipe on Repeat Poultry Dinner

The flavors of chicken tikka masala have been turned into a flavorful meatball recipe. These tikka masala meatballs are made with ground chicken and all the warm, aromatic spices associated with the Indian dish. The smells wafting through the house as the meatballs simmer will make your stomach growl. Good for you that they have a short cook time!

Serve this Indian meatball recipe over basmati rice, jasmine rice, brown rice or even quinoa. Use the leftovers to make an Indian meatball sandwich.

Cuisine: Indian / Italian / American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Meatballs

• 1 pound ground chicken (can substitute ground turkey)
• 1 egg
• 1/4 cup breadcrumbs
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced or pressed
• 2 tablespoons chopped cilantro
• 1 tablespoon tomato paste
• 1 teaspoon garam masala
• 1 tablespoon olive oil, for frying

Sauce

• 1 tablespoon butter or olive oil
• 1 cup chopped onion  
• 2 cloves garlic, minced or pressed
• 1 teaspoon grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1 can (8 ounces) tomato sauce
• 1 cup coconut milk
• 1/4 cup chopped cilantro (optional)

Here's how to make it: 

1. Combine the ground chicken, egg, breadcrumbs, ginger, garlic, cilantro, tomato paste and garam masala in a bowl, Mix gently to incorporate. Shape the mixture into meatballs about the size of a golf ball.
2. Heat the oil in a large skillet over medium-high heat. Cook the meatballs until browned on all sides, about 6 minutes. (You may have to do this in batches.) Remove to a plate. 
3. Melt the butter in the skillet. Add the onion and cook until soft, about 3 to 4 minutes. Add garlic, ginger, garam masala, paprika, cumin, coriander and tomato paste. Cook, stirring, about 2 minutes.
4. Add the tomato sauce and bring to a gentle simmer. Stir in the coconut milk and cilantro. Season with salt and pepper, to taste.
5. Put the meatballs back into the skillet with the sauce. Reduce heat to low, cover and simmer for about 10 minutes.

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