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
LAMB TIKKA MASALA
Steps:
- Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
- Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.
- Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
- When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
- Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
- Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
- Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
- Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
- Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.
MASALA MEATBALL CURRY
Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce
Provided by Angela Boggiano
Categories Main course
Time 55m
Number Of Ingredients 13
Steps:
- Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
- Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
- Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
- Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
LAMB MASALA MEATBALL CURRY
This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
- Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.
Nutrition Facts : Calories 408 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium
LAMB MASALA MEATBALLS RECIPE BY TASTY
Here's what you need: ground lamb, egg, garlic, panko breadcrumbs, fresh parsley, fresh cilantro, salt, pepper, cumin, olive oil, medium onion, masala simmer sauce, feta cheese, cilantro
Provided by Barrie Podair
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the meatball ingredients together in a bowl. Form into 12 meatballs.
- Add the olive oil to the pot. To this, add the sliced onions and saute for 5 minutes.
- Add the meatballs and brown for another 5 minutes.
- Add the sauce (and water if called for). Simmer, covered, for 20-25 minutes.
- Serve meatballs with sauce, topped with feta and cilantro.
Nutrition Facts : Calories 482 calories, Carbohydrate 12 grams, Fat 32 grams, Fiber 1 gram, Protein 34 grams, Sugar 4 grams
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EASY LAMB TIKKA MASALA - EASY PEASY FOODIE
From easypeasyfoodie.com
Ratings 4Calories 426 per servingCategory Main Course
- Mix the marinade ingredients together in a large bowl, add the diced lamb and stir to coat thoroughly. Marinate for 10 minutes (if that’s all you’ve got) or up to 2 hours if you have the time. (If marinating for more than 10 minutes, cover and return to the fridge.)
- Place the oil, onions and red pepper in a large, wide saucepan or large frying pan and cook gently with the lid on for 5 minutes or until softened. Turn the heat up and add the lamb (including all of the marinade), passata, coconut milk and ground almonds (optional), and bring to the boil.
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Ratings 3Calories 294 per servingCategory Main Dish
- Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.
- Heat oil in a 12-inch sauté pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8–10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute.
- Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15–20 minutes. Add coconut milk and simmer until thickened, 5–7 minutes.
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