Indian Chicken Tikka Meatballs

Name: Indian Chicken Tikka Meatballs
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) ground chicken (not extra-lean); ½ cup (120 ml) plain whole-milk yogurt; 1½ tbsp (22 g) fresh ginger-garlic paste; 1½ tsp (3 g) garam masala; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; ¾ tsp (1½ g) red chili powder or kashmiri chili powder; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (45 g) panko breadcrumbs; 1 large egg; ¼ cup (10 g) fresh cilantro, finely chopped; 1 tbsp (15 ml) neutral oil or ghee; 2 tbsp (30 ml) fresh lemon juice (optional); ¾ cup (180 ml) plain yogurt for serving (optional); ¼ cup (10 g) fresh cilantro for sauce, finely chopped (optional)

From the MyKitchenBank Kitchen

Fragrant baked meatballs infused with the warming spices and yogurt marinade of classic chicken tikka. These juicy meatballs have a tender, spiced interior and develop a light caramelized exterior in the oven. Serve with cilantro-lime yogurt sauce for dipping, over rice, or in naan wraps.

Prep: 20 min
Cook: 18 min
Wait: 30 min
Total: 1 hr 8 min
Makes: About 24 meatballs (serves 4)

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Ingredients

4 servings

For the meatballs
1½ lb (680 g) ground chicken (not extra-lean)
½ cup (120 ml) plain whole-milk yogurt
1½ tbsp (22 g) fresh ginger-garlic paste
1½ tsp (3 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
¾ tsp (1.5 g) red chili powder or kashmiri chili powder
1 tsp (6 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
½ cup (45 g) panko breadcrumbs
1 large egg
¼ cup (10 g) fresh cilantro, finely chopped
For cooking
1 tbsp (15 ml) neutral oil or ghee
For serving
2 tbsp (30 ml) fresh lemon juice (optional)
¾ cup (180 ml) plain yogurt for serving (optional)
¼ cup (10 g) fresh cilantro for sauce, finely chopped (optional)

Equipment (6)

Large mixing bowl
Small mixing bowl
Baking sheet (9×13 inch / 23×33 cm)
Parchment paper
Measuring spoons and cups
Meat thermometer (optional but helpful)

Steps

Before you start

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
Have all spices measured and ready before mixing
Keep your hands slightly damp when shaping meatballs to prevent sticking

1
Mix the spice paste
- In a small bowl, combine the ginger-garlic paste, garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt, and black pepper.
- Stir until you have a cohesive spice mixture, about 1 minute.
- Set aside.
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Ready when: Spice mixture is uniform and well-combined
Tip: Mixing spices in advance ensures they're evenly distributed throughout the meatballs
2
Combine meatball ingredients
- In a large mixing bowl, add the ground chicken, plain yogurt, spice paste, panko breadcrumbs, egg, and chopped cilantro.
- Using your hands (or a fork and spoon if preferred), gently mix until all ingredients are just combined.
- Do not overmix, as this will make the meatballs tough and dense.
- The mixture should hold together when squeezed but still feel slightly loose and tender.
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Ready when: All ingredients are evenly distributed with no visible streaks of unmixed chicken
Tip: Overmixing will toughen the meatballs; use a light hand and stop as soon as everything comes together
3
Shape and refrigerate meatballs
- Lightly oil your hands and shape the mixture into 24 meatballs, about 1½ inches (4 cm) in diameter.
- Space them evenly on the prepared baking sheet, leaving about 1 inch (2.5 cm) between each one.
- Cover loosely with plastic wrap or aluminum foil and refrigerate for 30 minutes to help them firm up before baking.
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Ready when: Meatballs are evenly shaped and spaced on the baking sheet
Tip: Chilling prevents the meatballs from falling apart during baking and helps them cook evenly
4
Bake the meatballsOven 400°F / 205°C
- Remove the meatballs from the refrigerator.
- Preheat your oven to 400°F (200°C) if not already done.
- Place the baking sheet in the center of the oven and bake for 18–20 minutes, until the meatballs are cooked through and golden brown on the outside.
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Ready when: Meatballs are golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C)
Tip: Don't skip the thermometer check; baked chicken must reach 165°F (74°C) to be safe to eat
5
Make the yogurt sauce
- While the meatballs bake, whisk together the yogurt for serving, chopped cilantro, and lemon juice (if using) in a small bowl.
- Season with a pinch of salt and pepper.
- This cooling sauce balances the warm spices of the meatballs.
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Ready when: Sauce is smooth and well-combined
Tip: Add the lemon juice just before serving to prevent the yogurt from thinning too much if made ahead
6
Rest and serve
- Remove the meatballs from the oven and let them rest on the baking sheet for 2–3 minutes before serving.
- Transfer to a serving platter and serve warm with the cilantro-yogurt sauce for dipping.
- Squeeze fresh lemon juice over the top if desired.
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Ready when: Meatballs are warm and ready to serve
Tip: Resting prevents the meatballs from breaking apart when you move them

Good to know

Tips

Use ground chicken that's not extra-lean (about 15–20% fat) so the meatballs stay moist and tender during baking
If you can't find ginger-garlic paste, mince 1 tbsp fresh ginger and 3 cloves garlic together to make your own
Serve the meatballs immediately after baking while they're still warm and juicy; they'll firm up as they cool
These meatballs are excellent over steamed basmati rice, in warm naan wraps, or as an appetizer with toothpicks

Make ahead

Prepare the spice mixture and combine all meatball ingredients up to 12 hours ahead. Shape and refrigerate the meatballs for up to 8 hours before baking, or freeze on the baking sheet for up to 3 months. Frozen meatballs can be baked directly from the freezer, adding 5–7 minutes to the baking time.

Storage & reheating

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through, or briefly in the microwave. Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Substitutions

ground chicken (not extra-lean) → ground turkey or ground lamb. Turkey will be slightly leaner; lamb adds richer flavor and requires no adjustment to spices
panko breadcrumbs → fresh breadcrumbs or crushed crackers. Fresh breadcrumbs absorb more moisture, so reduce yogurt to 6 tablespoons (90 ml); crushed crackers work 1:1
garam masala → 1 tsp cumin + ½ tsp cinnamon + ¼ tsp clove + ¼ tsp black cardamom. Homemade blend provides similar warming spice profile if store-bought is unavailable
fresh cilantro → fresh mint or parsley. Mint adds brightness; parsley is milder. Both work equally well in the meatballs and sauce