Chicken Meatball Tikka Masala Recipe Genius Kitchen Food

THE BEST CHICKEN TIKKA MASALA

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 MEATBALL TIKKA MASALA

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.

CHICKEN TIKKA MASALA MEATBALLS

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.

CHICKEN TIKKA MASALA

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.

ULTIMATE CHICKEN TIKKA MASALA

Steps:

• Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
• Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
• Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
• Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
• Serve with basmati rice or naan bread.

CHICKEN TIKKA MASALA

Steps:

• bring 3/4 cup water to a boil in large nonstick skillet, add frozen carrot blend and cook for 5 minutes, then drain off the water.
• Add tikka masala, chicken, and water cook until heated through.
• While that is cooking make your 5 min rice.
• Serve sauce over the rice and sprinkle with fresh cilantro.

CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS

Steps:

• Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
• Knead mixture together with hand till evenly combined.
• Form mixture into 1-inch balls.
• In large non-stick skillet,warm olive oil over high heat.
• Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
• Remove with slotted spoon,and add to your favorite spaghetti sauce.