Slow-Cooker Chicken Tikka Masala Meatballs
Slow-Cooker Chicken Tikka Masala Meatballs
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.

RELATED: Slow-Cooker Chicken Tikka Masala

4 servings


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


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

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.


194 calories

11g fat

3g carbs

22g protein

1g sugars


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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