Chicken Meatball Tikka Marsala Recipe

Buy or make Chicken meatballs by finding a good meatball recipe and using ground chicken instead of beef. I like to use this one http://www.dinnerwithkirsten.com/2009/02/10/mario%E2%80%99s-meatballs/ which is from Mario Batali’s book ‘Molto Italiano’ (http://www.amazon.com/Molto-Italiano-Simple-Italian-Recipes/dp/0060734922/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1234245606&sr=8-1) obviously replacing the beef with ground chicken and replacing the pine nuts with more bread or smashed crackers. If you want to go gluten-free with this recipe then I’d go for http://cookeatshare.com/recipes/gluten-free-egg-free-chicken-meatballs-177408?ref=p_title recipe instead or you can use the first one and use instant mash-potato flakes instead.


Next have a decent Chicken Tikka Masala sauce - personally I am fond of the South African burger chain brand Steer’s ‘Chicken Tikka Sauce’ but I’ve had success with Pataks, Trader Joes and other similar brands. If you can make your own then more power to you as obviously this would be the most authentic! There is one that Costco sells which is pretty good as well though I can’t remember the name.


Heat pan to medium heat and put in 3 tablespoons olive oil and butter to taste. When it is hot and butter is melted put in a ¼ cup onion, chopped garlic to taste and caramelize. Then turn up to medium-high and put in beef stock to taste and a ½ cup marsala wine - when simmering properly put in mushrooms to taste and wait until mushrooms are cooked or rehydrated. Next when this is done mix in 2 cups of the Chicken Tikka Masala sauce, mix together and lower heat to ‘low.’ Next when heat is about room temperature or slightly lower, mix in and thoroughly blend some sour cream or yoghurt to taste but at least until you get a light orange colour. Use a teaspoon at this point and add any of the following until you get a taste which is pleasant to you - salt, pepper, chilis, garlic powder and paprika. When you got something you like take off heat and put aside. Some like this dish HOT and others more mild so I tend to mix it according to the ‘audience’ of who is attending the party.


Simultaneous to this you should have your raw meatballs baking until they reach an internal temperature of 165 F or 73.8 C and let cool down and add to the sauce. If you use store bought then follow those cooking directions and then add to sauce immediately as pre-cooked won’t be as hot as raw one’s coming out the oven.


Pour the whole thing into a casserole dish or any implement which can bake in the oven at 400 F or higher. Then grate cheese as you wish on top of all of the mixture and put in the oven at 350-375 F until the cheese is melted on top (usually 5 to 15 minutes) and take out and serve.


























































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