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Chicken Tikka Masala Meatballs

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Adapted from

 350 g ground chicken
 1 egg, beaten
 50 g breadcrumbs
 ½ tsp tomato paste
 1 tsp garam masala
 2 tbsp chopped fresh cilantro
 salt and pepper
 1 small onion, minced
 2 tbsp vegetable oil or ghee
 1 tsp garlic powder
 3 small red chilies, chopped finely
 2 tsp ginger
 2 tsp tumeric
 1 tsp garam masala
 ½ tsp cardamom
 1 tsp cumin
 1 tsp coriander
 800 g canned crushed tomatoes
 200 ml coconut milk (or heavy cream)
 2 tbsp tomato paste
 salt, pepper, fresh cilantro

Make the meatballs: In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and cilantro until well incorporated then shape into balls.


Heat a large pan over medium high heat adding a small amount of oil then once hot, sear the meatballs on at least two side, about 6-7 minutes then remove from the pan once browned and set aside on a plate (they do not need to be cooked through at this point).


Make the sauce: In the same pan, still over the heat, add a little more oil if needed then add the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes.


Stir in the spices, and tomato paste and cook through for 2 minutes before adding the canned tomatoes and bringing to a simmer.


Turn the heat to the lowest setting and mix in the coconut milk or heavy cream and add the meatballs into the sauce simmering for 20-30 minutes until the meatballs are cooked through and the sauce has thicken.

Nutrition Facts

Servings 0