A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Ingredients
- serving cooking spray: 1 piece
- ground chicken: 1 pound
- panko bread crumbs: 1 cup
- olive oil: 2 Tbsp
- onion: 2 Tbsp (minced)
- ginger paste: 1 tsp
- garlic: 1 tsp (minced)
- curry powder: 1 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- olive oil: 2 Tbsp
- ½ cups diced onions: 1 piece
- garlic: 1 Tbsp (minced)
- ginger paste: 1 Tbsp
- white sugar: 1 Tbsp
- Garam Masala: 1 Tbsp
- ground cumin: 1 Tbsp
- ground ginger: 2 tsp
- curry powder: 2 tsp
- ground cinnamon: 1 tsp
- chicken bouillon granules: 1 tsp
- paprika: 1 tsp
- cayenne pepper: 0.5 tsp
- ground turmeric: 0.5 tsp
- onion powder: 0.5 tsp
- salt: 0.5 tsp
- tomato sauce: 1 jar (15 ounce jar)
- tomatoes: 1 can (14.5 ounce can, diced)
- heavy cream: 1 cup
- water: 1 cup
- salted butter: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
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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.
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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).
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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.
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Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
