A delicious variation on chicken tikka masala. Serve with naan or heated rice! Don’t be put off by the large quantity of spices; the flavor of this dish is both pleasant and complex.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 30 meatballs |
Ingredients
- 1 serving cooking spray
- 1 pound ground chicken
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons minced onion
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 ½ cups diced onions
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste
- 1 tablespoon white sugar
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon chicken bouillon granules
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 (15 ounce) jar tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 cup heavy cream
- 1 cup water
- 3 tablespoons salted butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 15 g |
| Sodium | 1029 mg |
| Sugars | 9 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
These meatballs were great! My husband wanted them by themselves, as he didn’t know what I had in store for him 🙂 I finished the sauce and let the meatballs soak for awhile (flavor and warm back up) since I baked them off earlier. I served initially with some brown rice & tzatziki, and the leftovers were served with pita bread, tzatziki, and shredded lettuce!
I am so glad I found this recipe and started baking these balls, because they blow any other meatball I’ve ever made out the kitchen window and please visit us: https://www.beckandbulow.com
This was a very good curry. I did not have heavy cream on hand so I used coconut milk. The family loved it.
My boys loved it. Made it with an Indian Basmati rice from Americas Test Kitchen. Absolutely wonderful. The fragrance kept drawing the boys into the kitchen.
Delicious definitely making this again
I made this tonight. The meatballs are fairly bland but the sauce is good. It took me much longer than 15 minutes to get the chicken balls into the oven and to get the sauce made.
Family loved it!
Love the combination of spices in this dish! Just enough heat! Thank you for the detailed instructions too! I used half the tomato sauce and maybe my chicken meatballs were too big, but 1 pound didn’t make 30 meatballs. Overall recipe is a hit with the family! Forgot to garnish with cilantro for the photo, that would have made the presentation pretty close to perfect! I’d rate higher than a 5 if I could!
Meatballs could still use a little love. The sauce was perfect.