These Indian chicken meatballs have all the flavours of Indian take-out! Serve them over rice with a cucumber yogurt sauce for the perfect dinner!
How to Make Indian Chicken Meatballs?
- Choose ground chicken. You can easily find it at the grocery store. You can also choose ground turkey instead.
- Spices and yogurt: I was inspired by tandoori chicken to create this recipe. We’re adding yogurt and spices to the mixture. This will give a lot of flavours and super moist meatballs.
- The other ingredients we will be using: egg, panko and shredded coriander.
- Mix well! I love to use my hands to make sure the mixture is well combined.
- Cook in the oven! Simply place them on a baking pan and cook for 25 minutes.
- Serve them with our mint yogurt sauce!
How to Serve Indian Chicken Meatballs?
I love to serve them on turmeric rice (yellow rice) and to garnish with sliced cucumbers and marinated red onions. You can easily serve this dish on a big plate if you have guests over.
Another way to serve them will be on top of naan breads with the yogurt sauce on top!
Tandoori Chicken Meatballs with Yogurt Sauce
4
servings15
minutes25
minutes40
minutesThese Indian chicken meatballs have all the flavours of Indian take-out! Serve them over rice with a cucumber yogurt sauce for the perfect dinner!
Ingredients
- Meatballs
¼ cup of plain greek yogurt
2 garlic cloves, minced
2 tsp of grated fresh ginger
2 tsp of ground garam masala
1 ½ tsp of paprika
½ tsp of ground turmeric
1 tsp of ground coriander
1 tsp of salt, pepper to taste
450g of ground chicken or ground turkey
½ cup of panko
1 egg
⅛ cup of shredded fresh coriander (optional)
- Yogurt Sauce
1 ¼ cup of greek plain yogurt
⅓ cup of shredded fresh herbs (shredded mint or a mix of mint and coriander)
½ english cucumber
1 garlic clove, minced
¼ tsp of salt, pepper to taste
- To serve: basmati rice*, sliced cucumbers, fresh herbs and red marinated onions*
Instructions
- Preheat the oven to 400F. Place the grill in the middle.
- In a big bowl, mix the yogurt and spices (garlic, fresh ginger, garam masala, paprika, turmeric, ground coriander, salt and pepper). Add ground chicken, panko, egg and fresh coriander (optional). Mix well with your hands.
- Form 20-22 meatballs and place them on a baking pan with parchment paper. Brush with olive oil. Cook for 25 minutes, until cooked through.
- Prepare the rice, according to package instructions. See recipe notes to make yellow rice.
- Prepare the yogurt sauce. Grate the cucumber and press firmly with your hands to remove as much water as possible. Place the grated cucumber in a small bowl. Add all the other ingredients and mix well.
- Serve the meatballs on top of rice and serve with yogurt sauce. Garnish with sliced cucumbers, fresh herbs and red onions*.
Notes
- Yellow rice: How to make it? It’s so easy! Simply add ½ tsp of ground turmeric to the water and uncooked rice (1 1/2 cup of rice). Cook the rice according to the instructions.
- Red onions: you can simply add finely sliced red onions. To make pickled red onions, add 1/3 cup of red wine vinegar, 1/3 cup of sugar and 1/3 cup of water to a small saucepan. Add 1 sliced onion and mix well. Bring to a boil and remove from heat. Transfer to an airtight container in the fridge.
Changes You Can Make to This Recipe
- Use ground turkey instead of ground chicken.
- Swap greek yogurt for regular plain yogurt.
- Utilize the fresh herbs you have on hand!
Yellow Rice
How to make it? It’s so easy! Simply add ½ tsp of ground turmeric to the water and uncooked rice (1 1/2 cup of rice). Cook the rice according to the instructions.
Conservation
You can easily freeze them up to 3 months. To do so, make sure they cooled down completely and place them on a baking pan for 1 hour in the freezer. Transfer to a ziploc bag and keep them in the freezer.
