Kashmiri Chicken Meatball Sub

Kashmiri Chicken Meatball Sub

I wanted to make an Indian meatball sub so I went through all the different curries I knew about to try and decide which would work best for the meatballs. Tikka masala was an obvious choice but I wanted something more unique. Saag paneer would be good too, but I wanted it to be reminiscent of an Italian meatball sandwich, so a green sauce like that would be reaching too far. I recently had Chicken Kashmiri at an Indian restaurant in Boston, and the tomato sauce was very flavorful with hints of cardamom and cinnamon, so I thought that would be a great way to go.

First smash up the rice a little bit in a food processor or mortar and pestle.
Then toast up the rice pieces until nice and brown
Pour in some water and stir it up.  Cook it until it is like a sticky mushy tender mass of rice.  Keep adding water as needed.
Next make the curry paste.  You can use store bought if you want.  I like to break up the cardamom pods with the handle of the knife to easily get the seeds out
Clove, cardamom, cumin, and coriander.
The mushy rice goes in the meatballs with an egg, cilantro, garlic, ginger, and of course the chicken.
Form the balls and broil them to brown.
Meanwhile, make the sauce.  Brown some onion in butter before adding ginger, garlic, chiles, and the curry powder.
Tomatoes go into the sauce and then finally the meatballs.
Finally come cauliflower finishes it off.
A little yogurt on top and your sandwich is ready!
This sandwich is amazing.
Such a fun twist on a meatball sub with interesting textures and flavors, and a nice bit of spice!
I served it with a little more of the sauce but I didn’t need it.
Don’t you wanna just grab it?
 Click the link for more info on making raita 

Kashmiri Chicken Meatball Sub

Rice and cilantro make these meatballs unique and the spicy Kashmiri sauce makes them delicious. A cooling yogurt raita completes this awesome sandwich.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 3 subs



  • 1/4 cup raw rice
  • 1 pound ground chicken
  • 1 egg
  • 1/4 cup chopped cilantro
  • 1 clove garlic
  • salt and pepper


  • 2 tablespoons butter
  • 1 large onion diced
  • 3 cloves garlic grated
  • 2 inches ginger grated
  • 3 fresh thai chiles diced
  • 2 teaspoons cardamom
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 14 ounces canned diced tomato
  • 1/2 head cauliflower broken up into bite sized pieces


  • yogurt
  • cilantro
  • cucumber
  • garlic
  • lime
  • salt and pepper


  • bread for the sandwiches


  • break the rice up a little in a food processor or mortar and pestle. Toast it in a dry frying pan until nice and browned. Pour in a half cup of water and stir. Add salt. Stir and cook until fully tender and it becomes a big sticky mess. Let it cool for 10 minutes.
  • Mix the chicken and the rest of the meatball ingredients in a large bowl and stir in the rice mixture. Form the meatballs and put them on a baking sheet. Broil until browned, flipping once to brown evenly.
  • Cook the onion in the butter until starting to brown. You want to cook it pretty hot so it is browned on the edges but not throughout. Add in the ginger, garlic, chiles, and spices. Stir well. Add the tomato and mix. Bring to a simmer.
  • Add the meatballs and simmer 10 minutes. Add the cauliflower and simmer 10 more minutes.
  • Make the raita from the instructions linked. Toast the bread. Put the meatballs into the bread and top with the sauce. Serve.

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