Skillet Chicken Tikka Masala Meatballs
Jan 31, 2023 20:08:55 GMT -5
Post by Honoria on Jan 31, 2023 20:08:55 GMT -5
Skillet Chicken Tikka Masala Meatballs
YIELD: 4 SERVINGS
PREP TIME
20 minutes
COOK TIME
30 minutes
TOTAL TIME
50 minutes
Ingredients
Meatballs
1 tablespoon coconut oil or olive oil
1 pound lean ground chicken or turkey breast
1 egg
1/4 cup breadcrumbs
1 teaspoon grated fresh ginger
1 clove of garlic, grated or minced
2 tablespoons chopped cilantro
1 tablespoon tomato paste
1 teaspoon garam masala
1/2 teaspoon kosher salt, or to taste
Fresh ground black pepper to taste
Tikka Masala Sauce
1 tablespoon butter or coconut oil
1 cup diced yellow onion
2 cloves of garlic, grated or minced
1 teaspoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and fresh ground black pepper to taste
1 tablespoon tomato paste
8 ounces tomato sauce
1 cup light or full fat coconut milk
1/4 cup cilantro, chopped
Instructions
In a large bowl, use your hands to combine all of the meatball ingredients minus the oil until incorporated. Shape into golf ball sized meatballs.
Heat the oil in a large skillet over medium-high heat, swirl to coat the bottom. Sear the meatballs (in batches if necessary) for 6-8 minutes turning them over halfway through the cooking time. Transfer to a plate. They don't need to be fully cooked, just browned.
Add the butter or coconut oil to the skillet along with the diced onion. Sauté for 3 minutes until softened then add in the garlic, ginger, spices, and tomato paste. Stir and cook for another 1 to 2 minutes, or until the tomato paste has darkened.
Stir in the tomato sauce, cover with a lid and cook until it just starts to simmer. Add in the coconut milk and cilantro and stir until combined. Place the meatballs into the sauce, turn down the heat to low, cover with the lid and simmer until the sauce has thickened and the meatballs are cooked through, about 10-15 minutes. Taste for seasoning. Serve with brown basmati rice and garnish with cilantro.
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YIELD: 4 SERVINGS
PREP TIME
20 minutes
COOK TIME
30 minutes
TOTAL TIME
50 minutes
Ingredients
Meatballs
1 tablespoon coconut oil or olive oil
1 pound lean ground chicken or turkey breast
1 egg
1/4 cup breadcrumbs
1 teaspoon grated fresh ginger
1 clove of garlic, grated or minced
2 tablespoons chopped cilantro
1 tablespoon tomato paste
1 teaspoon garam masala
1/2 teaspoon kosher salt, or to taste
Fresh ground black pepper to taste
Tikka Masala Sauce
1 tablespoon butter or coconut oil
1 cup diced yellow onion
2 cloves of garlic, grated or minced
1 teaspoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and fresh ground black pepper to taste
1 tablespoon tomato paste
8 ounces tomato sauce
1 cup light or full fat coconut milk
1/4 cup cilantro, chopped
Instructions
In a large bowl, use your hands to combine all of the meatball ingredients minus the oil until incorporated. Shape into golf ball sized meatballs.
Heat the oil in a large skillet over medium-high heat, swirl to coat the bottom. Sear the meatballs (in batches if necessary) for 6-8 minutes turning them over halfway through the cooking time. Transfer to a plate. They don't need to be fully cooked, just browned.
Add the butter or coconut oil to the skillet along with the diced onion. Sauté for 3 minutes until softened then add in the garlic, ginger, spices, and tomato paste. Stir and cook for another 1 to 2 minutes, or until the tomato paste has darkened.
Stir in the tomato sauce, cover with a lid and cook until it just starts to simmer. Add in the coconut milk and cilantro and stir until combined. Place the meatballs into the sauce, turn down the heat to low, cover with the lid and simmer until the sauce has thickened and the meatballs are cooked through, about 10-15 minutes. Taste for seasoning. Serve with brown basmati rice and garnish with cilantro.
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