First, prepare tikka masala sauce. Place all ingredients for the sauce in a large pyrex or bowl and mix until combined. Set aside for later.

Next, prepare meatballs. Place all ingredients for the chicken meatballs in a large bowl.

Then, use a wooden spoon to mix.

Next, heat 2 tablespoons olive oil over medium/high heat in a large stock-pot (nonstick, if you have it!).

When the olive oil is fragrant, add meatballs!

Use a 1-tablespoon cookie scoop, to scoop meat into your hands. Roll into a ball and place into hot oil. Repeat until all meat is gone. You should get around 20 meatballs.

Cook meatballs for around 3-5 minutes and then use a pair of tongs to carefully flip when golden brown. At this point, the meatballs are still pretty tender, so be gentle.

Cook the meatballs for another 3-5 minutes before removing from heat. At this point, the meatballs should be partially cooked.

Add diced onion to the remaining oil and saute on medium/high for 3 minutes.

Then, add meatballs back in and add the tikka masala sauce.

Bring sauce to a boil over medium/high heat and then cover and turn down to low. Let simmer for 15 minutes, or until meatballs are fully cooked.

Add frozen peas and let cook, uncovered for 2-3 minutes. Then, taste sauce and adjust salt, to taste.

Serve over your favorite grain with freshly chopped parsley.