Directions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a large bowl, combine the
Ground Chicken (1 lb)
,
Large Egg (1)
,
Tomato Paste (2 Tbsp)
,
Extra-Virgin Olive Oil (1 Tbsp)
,
Fresh Mint (1/4 cup)
,
Garlic (2 cloves)
,
Shallot (1)
,
Ground Cumin (1/2 tsp)
, and
Sea Salt (1 tsp)
.
Step 3
In a small food processor, pulse the
Gluten-Free Oats (1/2 cup)
until coarsely ground. Add to the bowl. With clean hands, mix the chicken with the other ingredients until loosely combined. You don't want to overly break up the meat.
Step 4
Form the chicken into 2-inch balls and roll in your hands until round and smooth.
Step 5
Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
Step 6
Meanwhile, make the sauce: heat the
Coconut Oil (1 Tbsp)
or olive oil in a large skillet or saucepan. Saute the
Shallot (1)
,
Serrano Chili (1)
,
Garlic (2 cloves)
and
Fresh Ginger (1 Tbsp)
over medium heat until soft, 3 minutes.
Step 7
Stir in the
Garam Masala (1/2 Tbsp)
and
Ground Cumin (1 tsp)
. Cook 2 minutes more until very fragrant and paste-like.
Step 8
Carefully pour in
Tomato Sauce (2 cups)
. Simmer until thickened and the flavors have melded, 5 minutes. Off the heat, fold in the
Greek Yogurt (1/4 cup)
. Taste for seasoning and add more salt or a pinch of cayenne if you like it spicier.
Step 9
Toss the chicken meatballs with the tikka masala sauce until coated.
Step 10
Serve immediately over
Brown Rice (to taste)
. Garnish with
Greek Yogurt (to taste)
and
Fresh Mint (to taste)
.
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