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Meatballs on a platter

Gluten Free Chicken Tikka Masala Meatballs

GF Chicken Tikka Masala Meatballs pack all the flavor of Chicken Tikka Masala in a mini meatball form loaded with fresh cilantro & lots of warming spices!
Course appetizers
Cuisine Indian
Keyword Appetizers, Chicken Tikka Masala, gluten free, Gluten Free Meatballs, Meatballs
Prep Time 40 minutes
Cook Time 8 hours 30 minutes
Servings 4 servings (24 mini meatballs)
Author India

Ingredients

Sauce

  • 1 yellow onion roughly chopped
  • 4 cloves garlic
  • 1 teaspoon ginger grated
  • 1 28 ounce can tomato puree
  • 1 1/2 cup plain yogurt full fat preferred
  • 2 tablespoons olive oil
  • 2 tablespoons garam masala
  • 1 teaspoon tumeric
  • 1 tablespoon paprika
  • 3/4 teaspoon cinnamon
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon black pepper
  • 2 teaspoon salt
  • 1/2 teaspoon cayenne pepper omit if you don't want it spicy or add more if you want it extra spicy
  • 2 bay leaves

Meatballs

  • 1 pound ground chicken
  • 2 cloves garlic grated
  • 1 teaspoon ginger grated
  • 1/4 cup cilantro finely minced
  • 1 tablespoon garam masala
  • 1/2 teaspoon tumeric
  • 2 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne omit if you don't want it spicy or add more if you want it extra spicy
  • 1/2 tsp onion powder
  • 1 egg
  • 1/4 cup almond meal

Before Serving

  • 1/2 cup heavy cream
  • 2 tablespoons corn starch

For Serving (optional)

  • Chopped cilantro
  • Lemon

Instructions

  1.  Add all ingredients except for the bay leaves from the sauce category into a blender and blend until smooth. Place in a slow cooker and add the bay leaves.
  2. Combine all the meatball ingredients in a large bowl. Using your hands, mix thoroughly to incorporate.
  3. Line a large baking sheet with parchment paper or a silicone baking mat. Turn the broiler on high.
  4. Roll the meat mixture into roughly 1 inch balls and place on the prepared baking sheet. You should have about 25 meat balls total.
  5. Broil the meatballs for about 3 minutes until the tops are slightly golden brown and balls are firm to the touch.
  6. Transfer the meatballs to the slow cooker and cook on low for 6-8 hours or high for 4-6 hours.
  7. In a small bowl, whisk together the heavy cream and corn starch. Add to the slow cooker, stirring to fully mix together. Cook on high for an additional 30 minutes to thicken (Note: if the sauce is thick enough, do not add cornstarch. Just add the heavy whipping cream before serving).
  8. Sprinkle with chopped cilantro and squeeze with lemon before serving.

Recipe Notes

  1. If the sauce is thick enough for your personal preference, there is no need to add any cornstarch to the heavy whipping cream. Just add the heavy whipping cream before serving.
  2. To make this a meal, serve with steamed rice or cauliflower rice.