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Per serving
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- 1
Mix the meatballs
Preheat the oven to 400°F. Line a rimmed baking sheet with foil and coat it with nonstick spray. In a medium bowl, combine the ground chicken, chopped red onion, one of the jalapenos (finely chopped), grated ginger, 1.5 tsp of the cumin, black pepper, cinnamon, cayenne, 0.75 tsp of the salt, the egg, panko, Greek yogurt, and 3 tbsp of the cilantro (minced). Mix with your hands just until combined — don't overwork it or the meat goes tough.
- 2
Shape and bake
Roll the mixture into balls a little smaller than a golf ball — try to keep them uniform so they cook evenly. Place on the prepared sheet pan. Bake at 400°F for about 10 minutes, until browned on the bottoms.
- 3
Build the spice base
While the meatballs bake, combine the remaining 2 tsp cumin, the paprika, and the remaining 1 tsp salt in a small bowl. Melt the butter in a medium pot over medium heat. Add the minced garlic and the second jalapeno (finely chopped) and sauté for 1 minute until fragrant. Stir in the spice mix and cook 1 more minute.
- 4
Simmer the sauce
Pour in the tomato sauce and heavy cream. Drop heat to low and simmer until the sauce thickens, about 20 minutes. Stir in the remaining cilantro (chopped) at the end.
- 5
Finish and serve
Add the baked meatballs to the sauce and toss to coat, or spoon the sauce over each portion. Serve over basmati or jasmine rice with naan on the side.
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Chicken Tikka Masala Meatballs
Created by: MacroMeals
Ingredients
- 1 lb ground chicken
- 1/2 cup red onion
- 2 jalapeno
- 1 tbsp ginger
- 3 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 3/4 tsp salt
- 1 egg
- 1/3 cup panko breadcrumbs
- 3 tbsp plain Greek yogurt
- 1/2 cup cilantro
- 1 tbsp butter
- 1 garlic clove
- 2 tsp paprika
- 8 oz tomato sauce
- 1 cup heavy cream
Instructions
- Mix the meatballsPreheat the oven to 400°F. Line a rimmed baking sheet with foil and coat it with nonstick spray. In a medium bowl, combine the ground chicken, chopped red onion, one of the jalapenos (finely chopped), grated ginger, 1.5 tsp of the cumin, black pepper, cinnamon, cayenne, 0.75 tsp of the salt, the egg, panko, Greek yogurt, and 3 tbsp of the cilantro (minced). Mix with your hands just until combined — don't overwork it or the meat goes tough.
- Shape and bakeRoll the mixture into balls a little smaller than a golf ball — try to keep them uniform so they cook evenly. Place on the prepared sheet pan. Bake at 400°F for about 10 minutes, until browned on the bottoms.
- Build the spice baseWhile the meatballs bake, combine the remaining 2 tsp cumin, the paprika, and the remaining 1 tsp salt in a small bowl. Melt the butter in a medium pot over medium heat. Add the minced garlic and the second jalapeno (finely chopped) and sauté for 1 minute until fragrant. Stir in the spice mix and cook 1 more minute.
- Simmer the saucePour in the tomato sauce and heavy cream. Drop heat to low and simmer until the sauce thickens, about 20 minutes. Stir in the remaining cilantro (chopped) at the end.
- Finish and serveAdd the baked meatballs to the sauce and toss to coat, or spoon the sauce over each portion. Serve over basmati or jasmine rice with naan on the side.