Slow-Cooker Chicken Tikka Masala Meatballs Recipe
This Slow-Cooker Chicken Tikka Masala Meatballs recipe delivers tender, flavorful chicken meatballs cooked to perfection in a rich and aromatic tikka masala sauce. Perfect for a cozy meal, this dish is easy to prepare with minimal hands-on time using your slow cooker. Serve it with rice, noodles, or naan for a satisfying and authentic Indian-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
For the Chicken Meatballs:
- 1 slice of bread (white or wheat)
- 5 tbsp milk (any kind)
- 1 lb ground chicken
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ¾ tsp garlic powder
- Extra virgin olive oil (for cooking)
For the Sauce:
- 1 small or medium onion, finely diced
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 tsp minced fresh ginger
- 1 tbsp garam masala
- ½ tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 ½ cups low-sodium chicken broth
- 1 can (14 oz) crushed tomatoes
Serving Suggestions:
- Hot cooked rice
- Noodles
- Riced cauliflower
- Naan
- Garlic naan
Instructions
- Soak the Bread: Tear the slice of bread into small pieces and soak it in the 5 tablespoons of milk for a few minutes until soft. This will keep the meatballs moist and tender.
- Prepare the Meatball Mixture: In a large bowl, combine the soaked bread with ground chicken, kosher salt, freshly ground black pepper, and garlic powder. Mix gently until all ingredients are evenly incorporated but avoid overmixing to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, about 1 inch in diameter, and set them aside on a plate.
- Brown the Meatballs (Optional): Heat a bit of extra virgin olive oil in a skillet over medium heat and brown the meatballs on all sides for 3-4 minutes. This step adds extra flavor but can be skipped if pressed for time.
- Prepare the Sauce: In the same skillet, add more olive oil if needed and sauté the finely diced onion until translucent, about 5 minutes. Add minced garlic and ginger and cook for 1-2 minutes until fragrant.
- Add Spices and Tomato Paste: Stir in garam masala, sweet paprika, ground cumin, turmeric, red pepper flakes, and tomato paste. Cook for another 2 minutes to toast the spices and deepen the flavors.
- Add Liquids: Pour in the low-sodium chicken broth and crushed tomatoes, stirring well to combine. Bring the sauce to a gentle simmer.
- Slow Cook the Meatballs: Transfer the browned meatballs to the slow cooker, then pour the simmered sauce over them. Cook on low for 4-6 hours, or on high for 2-3 hours, until the meatballs are cooked through and tender.
- Serve: Spoon the chicken tikka masala meatballs and sauce over hot cooked rice, noodles, riced cauliflower, or alongside naan or garlic naan for a delicious and hearty meal.
Notes
- Browning the meatballs before slow cooking enhances the flavor but is optional if you are short on time.
- Adjust the red pepper flakes quantity if you prefer a spicier or milder dish.
- For a low-carb option, serve with riced cauliflower instead of rice.
- Leftover meatballs freeze well and can be reheated gently on the stovetop or microwave.
- This recipe can be made with ground turkey as a lighter alternative.
