If you’re fresh out of Chicken Dinner Ideas, give these Chicken Tikka Masala Meatballs a go!
They are quick, simple and a great way to pack loads of veggies and flavour into your meal.
When we created this recipe we used Jalna Yoghourt however there are so many yoghurts in the supermarket fridge – just look for a lovely thick variety.
Chicken Dinner Ideas are always a winner in our house – it’s a meat that everyone seems to love! We also love that Chicken Mince is so economical. These days ‘cheap’ doesn’t mean inferior quality either – there are some beautiful chicken breast mince products available. Turkey mince is also perfectly fine to use in this recipe in place of chicken.
Here’s the video recipe from the MoM CookClub team in case you’d rather watch than read the recipe >
If you’re not sure which brand of store bought Tikka Masala paste to buy, we like to recommend Passage to India’s Tikka Masala Simmer Sauce. Thick, creamy and full of flavour!
Ingredients (serves 8)
- 800g Chicken Mince
- 1 cup Grated Carrot
- 1/2 cup Green Peas
- 1 medium Onion (white, brown or red) finely diced
- 1 tbsp Plain Flour
- 250g Canned Chick Peas, mashed or blended
- 1/2 tsp Salt & Pepper
- 2 cups Chicken Stock
- 3 tbsp Tikka Masala Paste
- 2 Lemons (1 zested and both juiced)
- 1 cup Greek Yoghourt
- 1/4 cup Lebanese Cucumber
- 1/2 cup Fresh Mint Leaves
- 2 Zucchinis, grated or spiralised
- In a large, deep lidded frypan bring the chicken stock, lemon juice and tikka masala paste to a gentle simmer.
- In a large mixing bowl, combine the chicken mince, carrot, green peas, onion, plain flour, lemon zest and salt/pepper.
- Form the chicken mixture into balls (a little smaller than golf balls) and gently drop into the tikka/stock mixture. Continue for all the mixture and the pan is full. Allow to come back to the boil and then reduce to a very gentle simmer. Place the lid on and continue to simmer. Wriggle the pan every now and then or stir gently to ensure the chickballs are not sticking.
- While the Chickballs are cooking, finely slice the cucumber, tear the mint leaves and mix together with the Greek Yoghourt.
- The Chickballs should be well cooked within about 20 minutes of gentle simmering.
- Spiralise, grate or finely slice the zucchini and arrange in the base of each plate.
- To serve, place the Chickballs on top of the zucchini, add a little more of the simmer sauce and top with the yoghourt and cucumber raita.