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Spicy Chicken Curry Meatballs

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Indian
Servings 6 people
Calories 2899.2 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Sheet Lined with foil
  • 1 Large Saucepan Or Dutch oven
  • 1 Spatula or wooden spoon For mixing and stirring
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 1 serving cooking spray
  • 1 pound ground chicken
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil
  • 2 tablespoons minced onion
  • 1 teaspoon ginger paste
  • 1 teaspoon minced garlic
  • 1 teaspoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups diced onions
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger paste
  • 1 tablespoon white sugar
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground turmeric
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 15 ounce jar tomato sauce
  • 1 14.5 ounce can diced tomatoes
  • 1 cup heavy cream
  • 1 cup water
  • 3 tablespoons salted butter

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
  • 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.
  • 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).
  • 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.
  • Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

Notes

For a deeper, more authentic flavor profile, consider using fresh minced ginger and garlic instead of pastes. When building your sauce, 'bloom' the dry spices in the hot olive oil with the aromatics for about a minute before adding liquids; this technique intensifies their flavor significantly. Ensure your meatballs are cooked through but not overbaked, as chicken can dry out quickly. A gentle simmer for the sauce allows the complex flavors to meld beautifully. Adjust cayenne pepper to your preferred heat level and finish with fresh cilantro for a vibrant lift.