CHICKEN MEATBALL TIKKA MASALA
Make and share this Chicken Meatball Tikka Masala recipe from Food.com.
Provided by Jonathan Melendez
Categories Meatballs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- 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.
- 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.
- 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.
- Garnish with fresh cilantro leaves. Serve the masala with cooked basmati rice and naan.
Nutrition Facts : Calories 760.4, Fat 49.8, SaturatedFat 23.6, Cholesterol 339.4, Sodium 1799.7, Carbohydrate 34.7, Fiber 6.5, Sugar 3.9, Protein 49
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
CHICKEN TIKKA MASALA MEATBALLS
Take some time to make Chicken Tikka Masala Meatballs for a tasty dinnertime dish! These tikka masala meatballs are great served over hot cooked rice.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Add water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. Meanwhile, cover rimmed baking sheet with parchment; spray with cooking spray.
- Add chicken, egg and 1 tsp. curry powder to stuffing; mix just until blended. Roll into 20 meatballs, each about 1-1/2 inches in diameter; place on prepared baking sheet.
- Bake 16 to 18 min. or until done (160ºF).
- Meanwhile, cook onions in large nonstick skillet sprayed with cooking spray on medium heat 3 to 5 min. or until crisp-tender, stirring frequently. Add tomatoes, gravy and remaining curry powder; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Pour into blender; cover with lid, then kitchen towel. Blend 1 min. or until smooth. Return sauce to skillet; cook 2 to 3 min. or until heated through, stirring frequently. Stir in sour cream.
- Add meatballs; stir until evenly coated. Cook 5 min., stirring occasionally.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
CHICKEN TIKKA MASALA
This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.
Provided by tgobbi
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Soak bamboo skewers in water.
- Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
- Discard marinade.
- For sauce, melt butter on medium heat.
- Add garlic & jalapeno; cook 1 minute.
- Stir in coriander, cumin, paprika, garam masala & salt.
- Stir in tomato sauce.
- Simmer 15 minutes.
- Stir in cream; simmer to thicken- about 5 minutes.
- Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
- Remove chicken from skewers; add to sauce.
- Simmer 5 minutes.
- Garnish with cilantro Serve with basmati rice, naan or pita bread.
- Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.
Nutrition Facts : Calories 499.1, Fat 32.2, SaturatedFat 17.9, Cholesterol 206.3, Sodium 1425.5, Carbohydrate 12.2, Fiber 2.7, Sugar 5.9, Protein 41.3
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