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Curried Chicken and Cashew Meatballs

Curried Chicken and Cashew Meatballs

By Felisia TanMarch 26, 2025

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Rating

Dried out, flavorless ground chicken? Just add cashews! In these super tender meatballs, the fatty nuts fix both problems. Meanwhile, torn-up bread mashed with yogurt further helps with tenderization while also binding the mixture. Either dark- or white-meat ground chicken works, though we prefer dark because it yields juicier meatballs. Refrigerating the chicken-cashew mixture firms it so it is easier to shape. Make sure to oil your hands before forming the meatballs. This prevents sticking and eliminates the need to brush the meatballs with oil.

Ingredients
  • ½

    ounce naan, torn into ¼-inch pieces (¼ cup), plus warm naan to serve

  • ¾

    cup plain whole-milk yogurt, divided

  • ½

    cup roasted cashews, plus chopped roasted cashews, to serve

  • 1

    cup lightly packed fresh cilantro, plus 2 tablespoons finely chopped fresh cilantro

  • 1

    pound ground chicken (see headnote)

  • 1

    tablespoon neutral oil, plus more for brushing and oiling your hands

  • 1½

    teaspoons curry powder

  • 1

    tablespoon grated lime zest, plus 2 teaspoons lime juice

  • Kosher salt and ground black pepper

Step 1

In a large bowl, mash the torn naan and ¼ cup yogurt to a paste. In a food processor, process the cashews and packed cilantro to a coarse paste, then add it to the naan mixture, along with the chicken, oil, curry powder, lime zest, 1 teaspoon salt and ½ teaspoon pepper. Mix well. Cover and refrigerate at least 30 minutes or up to 12 hours.

Step 2

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and brush lightly with oil. In a small bowl, stir the remaining ½ cup yogurt, the chopped cilantro, lime juice and ¼ teaspoon each salt and pepper.

Step 3

Using oiled hands, form the chicken mixture into 16 balls and place on the prepared baking sheet. Bake until the centers reach 160°F, 10 to 14 minutes, flipping the meatballs halfway through. Serve sprinkled with chopped cashews and the sauce and warm naan on the side.