This mouth-watering dish will get rave reviews from family and friends. Even better, it’s ready to serve in under an hour!
2 green chilies
1 piece gingerroot (1 inch), peeled
1/4 cup fresh mint
1/4 cup fresh coriander (cilantro)
1 lb. (450 g) lean ground chicken
1-1/2 tsp. garam masala, divided
1 tsp. ground cumin
1 cup water
1 Tbsp. cornstarch
1/4 cup Kraft Catalina Dressing
2 Tbsp. lite soy sauce
1/2 tsp. crushed red pepper
2 green onions, chopped
2 Tbsp. chopped fresh coriander (cilantro)
HEAT oven to 400oF.
PROCESS first 4 ingredients in food processor until well blended. Add chicken, egg, 1 tsp. garam masala and cumin; process just until blended. Shape into 24 (1-inch) balls. Place in 13x9-inch baking dish sprayed with cooking spray.
BAKE 15 min. Meanwhile, gradually stir water into cornstarch in small bowl. Add remaining garam masala, dressing, soy sauce and crushed red pepper; mix well.
POUR sauce over meatballs. Bake 10 min. or until sauce is thickened and meatballs are done (175oF). Stir in onions and 2 tbsp. chopped coriander.
Serve with hot cooked basmati rice.
Serving Size = 1/4 recipe (189 g)