Chicken Tikka Meatball with Peanut Sauce
By UMass Dining
Ingredients
- 16 2/3 lb Chicken thigh, boneless halal – roughly chopped
- 2 tablespoons + 2⅓ teaspoons Paprika
- 1 tablespoon + 1⅙ teaspoon Mild chili powder
- 1 tablespoon + 1⅙ teaspoons Ground cumin seed
- 1 tablespoon + 1⅙ teaspoons Ground coriander
- 2 cups + 1⅓ tablespoons Fresh ginger root, minced
- ¾ cup + 1½ teaspoons Garlic, peeled whole cloves, minced
- 4 1/6 oz Serrano fresh chili pepper, minced
- 1 tablespoon + 1⅙ teaspoons Kosher salt, coarse
- 3 lb 2 oz Thai peanut sauce
- 2 tablespoons + 2⅓ teaspoons Cilantro, coarsely chopped
- 1 lb 2/3 oz Breadcrumbs (Japanese panko)
Directions
- Place the chicken in a meat grinder and grind using a medium die.
- Place in a mixing bowl along with the spices, ginger, garlic, peppers, and salt and mix well.
- Portion into 2 oz meatballs and griddle until cooked through or 165°F.
- Serve with peanut sauce and fresh cilantro.
