These tender meatballs are made with ground chicken and simmered in a flavorful sauce that's both comforting and easy to prepare. Perfect for a quick weeknight dinner, they pair wonderfully with pasta or rice.
Start by putting the chicken into a food processor. Add salt, chili powder, coriander powder, pepper, cumin powder, roasted chickpea powder, poppy seed paste, ginger-garlic paste, and some fresh coriander leaves. Blend everything until you get a smooth mixture.
Scoop out portions of the mixture and roll them into evenly sized meatballs. Heat some oil in a pan, add whole spices, and let them sizzle for a minute. Then, carefully add the meatballs and cook them until they turn golden brown on all sides.
While the meatballs cook, make the sauce. Heat a little oil in another pan, sauté chopped onions, ginger, and garlic until they’re soft and translucent (about 2-3 minutes). Transfer this to a bowl.
To the bowl, add green chilies, tomato slices, yogurt, salt, chili powder, turmeric, coriander powder, and cumin powder. Blend everything into a smooth paste.
Once the meatballs are nicely browned, pour the sauce mixture over them in the pan. Let it cook on medium heat until you see the oil start to separate from the sauce.
Finish by stirring in some fresh coriander leaves and a sprinkle of garam masala. Give it a final mix, and your tasty chicken meatballs in sauce are ready to enjoy!
- Use ground chicken with a bit of fat for the best texture and moisture.
- Don’t overcrowd the pan when cooking the meatballs; cook in batches if needed for even browning.
- Let the meatballs simmer gently in the sauce to absorb more flavor without falling apart.
These meatballs are a tasty and lighter alternative to traditional beef versions. Made with chicken, they stay juicy and tender while soaking up the rich flavors of the sauce. It’s a comforting dish that feels homemade and satisfying.
Serve these meatballs over cooked pasta, rice, or creamy mashed potatoes. A side of steamed vegetables or a fresh salad pairs well to balance the meal. Garnish with fresh herbs like parsley or basil for a bright finish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the meatballs moist. You can also freeze the meatballs and sauce separately for up to 2 months.
