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Slow-Cooker Chicken Tikka Masala Meatballs

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Photo: Liz Andrew/Styling: Erin McDowell

We love meatballs. We love chicken tikka masala. So we created a recipe that combines both—slow-cooker chicken tikka masala meatballs—and used our Crock-Pot (plus a bit of garam masala) to develop layers and layers of flavor. Give the dish an impressive flourish with a garnish of cilantro and creamy whole-milk Greek yogurt.


Ingredients

Meatballs

1 pound ground chicken

½ red onion, minced

¼ cup chopped fresh cilantro

1 large egg

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Sauce

One 28-ounce can crushed tomatoes

½ red onion, minced

3 garlic cloves, minced

1 tablespoon unsalted butter

1 tablespoon grated ginger

1 serrano chili, minced

1 tablespoon garam masala

Kosher salt and freshly ground black pepper

¼ cup heavy cream

Chopped fresh cilantro, as needed for serving

Greek yogurt, for serving

Directions

1. Make the Meatballs: In a medium bowl, mix together the ground chicken, red onion, cilantro, egg, garlic, cumin, coriander, salt and pepper.

2. Form the mixture into 2-inch balls and set aside.

3. Make the Sauce: In the bowl of a slow cooker, combine the crushed tomatoes, red onion, garlic, butter, ginger, chili and garam masala; season with salt and pepper. Gently stir in the meatballs.

4. Turn the slow cooker on low, cook for 6 hours and then stir in the heavy cream.

5. Serve the meatballs garnished with cilantro and Greek yogurt.

Nutrition Facts
  • Meatballs

  • 194 calories

  • 11g fat

  • 3g carbs

  • 22g protein

  • 1g sugars

  • Sauce

  • 157 calories

  • 9g fat

  • 19g carbs

  • 4g protein

  • 10g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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