Ingredients
-
2
-
1
-
1/2
-
1
-
1
-
1/2
-
1
-
3
-
2
-
1
-
3
-
1 - 3
-
2
-
2
-
1
Directions
Chicken Meatball Tikka Masala, This can easily be an appetizer or main dish served with basmati rice and garlic naan , Serious winner!! The leftovers are even better My only tweak – doubling the sauce!!, Most excellent!! I am a lazy cook and was not daunted by the # of ingredients as most of them are spices Followed recipe except had no garam masala and used jarred chopped ginger Wife & I agree it was the best dish I’ve made Thank you Jonathan
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Garnish With Fresh Cilantro Leaves. Serve the Masala With Cooked Basmati Rice and Naan. |
