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.
Servings: 3 subs
Ingredients
meatballs
- 1/4 cup raw rice
- 1 pound ground chicken
- 1 egg
- 1/4 cup chopped cilantro
- 1 clove garlic
- salt and pepper
sauce
- 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
Raita
- yogurt
- cilantro
- cucumber
- garlic
- lime
- salt and pepper
finish
- bread for the sandwiches
Instructions
- 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.