What does deglaze mean?

“Deglaze with diced tomatoes and coconut cream” means that you add diced tomatoes and coconut cream to the pan in which you have cooked. By adding these ingredients and scraping the pan well to loosen all the browned bits, you can incorporate flavorful juices and caramelization from the food in the pan into the sauce. This adds extra flavor and makes the sauce richer and more concentrated.

Why is mango added to Tikka Masala sauce?

Mango provides a natural sweetness that pairs excellently with the spicy curry spices. It gives the sauce a fresh, fruity depth that feels less heavy than traditional, very creamy sauces. In combination with the Indian Curry Mango spices, it enhances the exotic flavour of the dish.

Which side dish best complements Tikka Masala Meatballs?

Although naan bread is the favorite for dipping up the sauce, you can also serve this dish excellently with Basmati rice. For a low-carb option, cauliflower rice is a good alternative.

How do I store leftover Tikka Masala Meatballs?

You can store the dish for up to 3 days in an airtight container in the refrigerator. In fact, the flavours often infuse even better into the meatballs if you reheat it the next day! Reheat it slowly in a pan over low heat to prevent the coconut cream from curdling.

Tikka masala meatballs with naan

Favorites

30min

•

Easy

These Tikka Masala Meatballs combine the comfort of juicy meatballs with the rich, aromatic flavours of Indian cuisine. In just 30 minutes, you can conjure up a colourful meal. The base of this dish is a creamy sauce made from coconut cream and tomatoes, enriched with the unique Indian Curry Mango spices. The addition of fresh mango provides a subtle sweetness that perfectly balances the savoury chicken and pork meatballs and the crunchy sugar snap peas. Serve with warm, fluffy naan bread to dip up every drop of that delicious sauce!

Ingredients

What do you need?

Quantity: 4P

Meatballs
Peanut oil for frying
600 g mixed minced chicken-pork meat
1 egg
4-5 tbsp panko
2 tbsp chopped coriander
Salt and pepper

Tikka Masala Sauce
Peanut oil for frying
2 cloves garlic, grated
1 tbsp ginger, grated
1 onion, sliced
3 tbsp Santa Maria Indian Curry Mango spices
1 fresh, ripe mango
400 ml coconut cream
500 ml canned diced tomatoes
200 g sugar snap peas
1 red bell pepper, sliced
Freshly ground black pepper
Salt
1 tbsp tomato paste

Toppings
Fresh coriander
Crispy fried onions
Greek yogurt

Naan bread to serve with

Peanut oil for frying
600 g mixed minced chicken-pork meat
1 egg
4-5 tbsp panko
2 tbsp chopped coriander
Salt and pepper

Peanut oil for frying
2 cloves garlic, grated
1 tbsp ginger, grated
1 onion, sliced
3 tbsp Santa Maria Indian Curry Mango spices
1 fresh, ripe mango
400 ml coconut cream
500 ml canned diced tomatoes
200 g sugar snap peas
1 red bell pepper, sliced
Freshly ground black pepper
Salt
1 tbsp tomato paste

Fresh coriander
Crispy fried onions
Greek yogurt

Naan bread to serve with