Saucy Chicken Meatballs
◷ 40 min
Main Course
Chicken Tikka Recipe from Chef Doug
This flavorful chicken tikka recipe brings the perfect blend of spices and tender juiciness to your plate. Easy to follow and packed with authentic taste, it’s sure to become a favorite in your meal rotation.
◷
40 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by mixing the chicken pieces with the heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne in a bowl. Let it sit in the fridge for at least an hour so all those flavors really soak in.
2
Step 2
When you’re ready, heat a tablespoon of oil in a large pan over medium heat. Add the chopped onion, jalapeno, and garlic, and cook them gently until they’re soft and fragrant, about 5 minutes. Then stir in the tomato sauce and tomato paste, bringing it up to a boil before lowering the heat to let it simmer.
3
Step 3
In a separate skillet, warm the rest of the oil over medium to medium-high heat. Toss in the marinated chicken and cook, stirring occasionally, until it’s nicely browned and cooked through—this should take around 7 to 10 minutes.
4
Step 4
Once the chicken is cooked, add a splash of heavy cream to the pan to create a light, creamy red sauce. Give it a good stir and let everything simmer together for 10 to 15 minutes so the flavors meld beautifully.
5
Step 5
Serve it up hot, maybe with some rice or naan on the side, and enjoy!
Why You’ll Love This Recipe
This dish is full of vibrant flavors and tender, juicy chicken. The blend of spices creates a perfect balance of heat and aroma. It’s a great way to enjoy a classic Indian favorite right at home.
Serving Suggestions
Serve with warm naan bread or basmati rice to soak up the sauce. A side of cooling cucumber raita or a fresh salad pairs well to balance the spices. Garnish with chopped cilantro and lemon wedges for a bright finish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the chicken moist. For longer storage, freeze the cooked chicken in portions and thaw overnight before reheating.
