Best 5 Tandoori Meatballs With Cilantro Raita Recipes

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When you're in the mood for some flavorful and aromatic meatballs, look no further than tandoori meatballs with cilantro raita. This dish is a delightful fusion of Indian and Mediterranean flavors, where succulent meatballs are marinated in a blend of yogurt, spices, and herbs, then grilled to perfection. Served with a refreshing and tangy cilantro raita, these meatballs make an unforgettable meal that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BAKED TANDOORI WINGS WITH CILANTRO RAITA



Spicy Baked Tandoori Wings with Cilantro Raita image

Provided by Valerie Bertinelli

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons vegetable oil, plus more for the baking sheets
1 1/2 tablespoons garam masala
2 teaspoons cayenne
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 tablespoon tomato paste
1 teaspoon finely grated ginger
2 cloves garlic, finely grated
3/4 cup whole-milk Greek yogurt
Kosher salt
3 pounds chicken wingettes and drumettes
1 cup whole-milk Greek yogurt
1/2 cup finely chopped fresh cilantro
2 tablespoons lime juice
1/2 seedless cucumber, peeled and coarsely grated on a box grater
Kosher salt

Steps:

  • For the wings: Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours.
  • Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper.
  • Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more.
  • For the raita: Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving.

LAMB MEATBALLS OVER TANDOORI NAAN



Lamb Meatballs Over Tandoori Naan image

I love making lamb meatballs; the combination of mint and lamb make for a very exciting flavor profile. These meatballs are combined with a hearty prepared tomato sauce and then served over tandoori naan with melted cheese to create a delicious dish.

Provided by jdwuscg

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 19

¼ cup Italian-seasoned bread crumbs
¼ teaspoon garlic powder
¼ teaspoon ground paprika
¼ teaspoon dried mint
¼ teaspoon dried basil
¼ teaspoon dried parsley
1 pound ground lamb
1 egg
2 tablespoons finely chopped onion
2 cloves garlic, minced
½ teaspoon olive oil
salt and ground black pepper to taste
1 (26 ounce) jar tomato sauce
1 tablespoon capers
4 leaves fresh basil leaves, torn
¼ teaspoon dried mint
salt and ground black pepper to taste
4 pieces tandoori naan bread
8 slices Muenster cheese, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  • Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
  • Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
  • Bake in the oven until cheese is melted, 5 to 10 minutes.

Nutrition Facts : Calories 771.2 calories, Carbohydrate 61 g, Cholesterol 186.8 mg, Fat 38 g, Fiber 11.1 g, Protein 47.9 g, SaturatedFat 17.7 g, Sodium 1884.7 mg, Sugar 10.6 g

TANDOORI MEATBALLS WITH CILANTRO RAITA



Tandoori Meatballs with Cilantro Raita image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 8 servings (about 32 meatballs)

Number Of Ingredients 16

2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt
1 1/2 teaspoons curry powder
3 cloves garlic, finely chopped
Vegetable oil, for greasing baking sheet
1 pound ground beef
1 cup Greek yogurt
2 tablespoons panko breadcrumbs
2 tablespoons tamarind chutney, plus more for serving
1 teaspoon paprika
1/8 teaspoon cayenne, optional
2 large eggs, lightly beaten
2 tablespoons finely chopped cilantro
Bibb or green leaf lettuce, torn into 4-inch pieces, for serving
1/4 cup finely grated cucumber, for garnish

Steps:

  • Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
  • 1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.
  • 2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
  • 3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
  • 4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.

TANDOORI CHICKEN TENDERS WITH SPINACH RAITA



Tandoori Chicken Tenders With Spinach Raita image

Bring the tastes of India home for dinner with this chicken dish. As an accompaniment, naan bread can be bought in the speciality aisle of your supermarket.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 cup plain yogurt
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 -1 1/2 lb chicken tenders (about 8 pieces)
3 tablespoons vegetable oil
1 -1 1/2 cup panko breadcrumbs
1 1/2 cups plain yogurt
1/4 teaspoon salt
1 teaspoon ground cumin
1 tablespoon vegetable oil
black pepper (to season)
6 ounces baby spinach leaves
1/4 cup lightly packed cilantro
1/4 cup lightly packed mint leaf

Steps:

  • In a small bowl, mix yogurt, salt, cumin, coriander, turmeric, garam masala, cayenne, garlic and ginger.
  • Put tenders in a resealable ziplock plastic bag and add the yogurt mixture to the bag. Toss to coat the chicken.
  • Seal bag, squeezing out excess air and marinate, refrigerated, at least 20 minutes and up to overnight.
  • When ready to cook chicken, remove tenders from marinade. Pour panko on to a plate and press tenders into panko, turning, until well coated.
  • Heat oil in large skillet until shimmering. Cook tenders, in batches if needed to avoid crowding, 3 to 4 minutes per side (or to 165 degrees). Add additional oil to pan as needed. Transfer tenders to a serving plate. Serve with Spinach Raita and naan bread.
  • To Make the Spinach Raita: Heat oil in a large non stick skillet until shimmering. Add spinach and sprinkle with black pepper. Stir-fry until spinach is wilted, about 3 to 5 minutes. Remove spinach from pan. Cool and drain, then squeeze out excess moisture. Chop and set aside.
  • In food processor or blender, combine yogurt, cilantro, mint, salt and cumin. Process until mixed. Transfer to a serving bowl. Stir in chopped spinach and refrigerate covered until ready to serve.

Nutrition Facts : Calories 451.3, Fat 22.5, SaturatedFat 5.4, Cholesterol 88.6, Sodium 1004, Carbohydrate 28.5, Fiber 2.8, Sugar 7.7, Protein 33.6

TANDOORI CHICKEN LEGS WITH RAITA



Tandoori Chicken Legs with Raita image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Serves 4 to 6

Number Of Ingredients 18

1 cup plain nonfat yogurt
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
6 chicken legs (drumstick and thigh) skin and excess fat removed (about 3 1/2 pounds)
4 small red onions cut into 1/4-inch rounds
Cilantro sprigs for garnish
1 lemon cut into wedges
Raita Raita

Steps:

  • Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
  • Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.

Nutrition Facts : Calories 309 g

Tips:

  • To make the meatballs more flavorful, use a combination of ground lamb and beef.
  • Don't overmix the meatball mixture, or the meatballs will be tough.
  • Bake the meatballs at a high temperature so that they get a nice crust.
  • Make the cilantro raita ahead of time so that the flavors have time to meld.
  • Serve the meatballs with the cilantro raita, naan bread, and your favorite chutney.

Conclusion:

These tandoori meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a casual weeknight dinner. The cilantro raita is a refreshing and flavorful sauce that complements the meatballs perfectly. If you are looking for a new and exciting way to enjoy meatballs, give this recipe a try. You won't be disappointed.

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