Chicken Tikka Meatballs

A meal prep friendly twist on chicken tikka masala.

Recipe By: Madeline
Prep: 10Cook: 25Total: 35 minutes
Servings: 3 Servings 1x



  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup almond flour
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric


  • 2 tbsp avocado oil
  • 1 yellow onion
  • 4 cloves garlic
  • 1 tbsp fresh grated ginger
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 3 tbsp tomato paste
  • 1 15oz can tomatoe sauce
  • 1 can full fat coconut milk


  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. Combine all meatball ingredients in a large mixing bowl
  3. Using a 1.5 tbsp measuring scoop, scoop out meatballs onto the baking sheet and roll into tighter balls (about 15 meatballs)
  4. Bake meatballs for 15 minutes and then remove from the oven
  5. While the meatballs bake, dice the onion, and mince the garlic and ginger
  6. Heat avocoado oil in a large nonstick frying pan or an enameled cast iron casserole dish over medium-low heat
  7. Add the diced onion to the pan and saute until soft and fragrant about 4 minutes
  8. Add ginger, garlic and spices to the pan and saute for another minute
  9. Add tomato paste to the pan and saute for another minute
  10. Pour tomato sauce and coconut milk to the pan, mix thoroughly and increase the heat to medium-high until the sauce bubbles
  11. Reduce the heat to medium-low and allow the sauce to simmer for about 15 minutes
  12. Turn off heat and add baked meatballs to the pan. Toss the meatballs so that they are fully covered in the sauce


  • This recipe makes a lot of sauce! We like extra for dipping, but if you are doubling the recipe I recommend just doubling the meatballs and not the sauce.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.