A simple and delicious meal that is ready to eat by the time you get home from work. This Crockpot Chicken Tikka Masala Meatballs is beyond tasty and quick to prep. It’s also gluten-free, grain-free, and paleo-friendly.
I loooove Indian food. Growing up in the Bay Area, I was anything short of tasty Indian restaurants. One of my favorite dishes was always chicken tikka masala. This recipe takes it to another level by turning the chicken into meatballs. Plus, it’s hormone-friendly supporting you in your Follicular Phase for optimal balance.
Let’s chat prep work!
To make this more of an easy process for those busy days, here’s some prep options you can do before hand.
Pick a date where you can allow 20 minutes to do the prep work. I always like Sundays to do any meal prep I want or need to get ahead of.
Start by making the tikka masala sauce in the skillet. Allow for it to cool and store in a glass container in the fridge.
For the meatballs, make the meatballs and cook them for just a few minutes per side. Allow for it to cool and store in an airtight container.
The morning of the day you plan to make these, set your crockpot on low, add the sauce and the meatballs, and cook on low for about 6 hours.
Easy peasy right?!
Here’s what you’ll need
- Ground chicken
- Garlic powder
- Onion powder
- Almond flour
- Tomato sauce
- Coconut milk
- Lemon juice
- Tomato paste
- Onions
- Garlic
- Ginger
- Turmeric
- Garam masala
- Cumin
- Coriander
- Paprika
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Other Recipes You May Enjoy
- Lemon Caper Chicken Piccata Meatballs
- Greek Meatballs
- Sheet Pan Tomato Lemon Chicken
- Grandma’s Moroccan Chicken Cous Cous
Crockpot Chicken Tikka Masala Meatballs
Crockpot Chicken Tikka Masala Meatballs
Ingredients
- MEATBALLS
- 1 ½ lbs Ground chicken
- 1 tsp Garlic powder
- 2 tsp Onion powder
- 3/4 tsp cumin
- 1/2 cup Almond flour
- 3 tbsp avocado oil
- Salt and pepper to taste
- MASALA SAUCE
- 1 15 ounce can of Tomato sauce
- 1 15 ounce can Coconut milk
- 2 tbsp ghee
- 1/2 Lemon juice
- 1 tbsp Tomato paste
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 tsp grated ginger
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp ground cumin
- 3 tsp coriander
- 3 tsp paprika
- Salt and pepper to taste
Instructions
- To make the meatballs, add all the ingredients EXCEPT avocado oil, into a bowl and mix well with your hands. Roll them into small round balls and set aside.
- In a large skillet set to medium heat, add the avocado oil. Then add the meatballs and cook for 3 minutes per side. Remove and set aside.
- In the same skillet set to low, add the ghee, onions, ginger, and garlic. Scrape the bottom of the pan with a wooden spoon. Do this for about 5-6 minutes.
- Add the remaining masala sauce ingredients to the pan and cook for a few minutes just to heat through.
- Poor the sauce and meatballs into the crockpot and cook on low for up to 5-7 hours.
- Serve with rice and fresh cilantro for garnish!
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