main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Friday, March 31

Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut

5-inch piece

Garlic, halved

8 cloves

Oil, canola

1 teaspoon +
1 tablespoon

Rice, long grain, uncooked

1 ½ cup


3 cups

Green onions, sliced

3 +

Garam masala, divided

1 tablespoon +
1 ½ teaspoons

Tomatoes, crushed

28 ounces

Cream, heavy whipping

½ cup

Salt, dividied

½ teaspoon +
1 teaspoon

Cilantro leaves, fresh, chopped

1/3 cup +
1/3 cup

Pepper, freshly ground

¼ teaspoon

Chicken, ground

2 pounds

Sour cream

½ cup

Lime juice, fresh

1 tablespoon

Cumin, ground

¼ teaspoon

  1. Preheat the oven to 375°F. 
  2. In a food processor, process the ginger until a paste forms; remove and set aside. 
  3. Repeat with the garlic; remove and set aside. 
  4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
  5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
  6. Stir in the water; bring to a boil. 
  7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
  8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
  9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
  10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
  11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
  12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
  13. Add the chicken; mix lightly but thoroughly. 
  14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
  15. Bake until browned, about 15 to 20 minutes. 
  16. Transfer the meatballs to the sauce; cook until heated through. 
  17. Stir in remaining cilantro. 
  18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
  19. Fluff the rice with a fork; serve with the meatballs and sauce. 
  20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 
Recipe from Taste of Home.

No comments:

Post a Comment