Easy Chicken Tikka Masala Meatballs

Preheat the oven to 400 degrees F (200 degrees C).

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) .

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.

Form the chicken into 2-inch balls and roll in your hands until round and smooth.

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.

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.

Stir in the Garam Masala (1/2 Tbsp) and Ground Cumin (1 tsp) . Cook 2 minutes more until very fragrant and paste-like.

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.

Toss the chicken meatballs with the tikka masala sauce until coated.

Serve immediately over Brown Rice (to taste) . Garnish with Greek Yogurt (to taste) and Fresh Mint (to taste) .