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‘CHICKEN’ TIKKA MASALA actually can’t believe I’ve never made this before! Due …


‘CHICKEN’ TIKKA MASALA 🇮🇳 actually can’t believe I’ve never made this before! Due to my Indian roots (shocker I know) I grew up on curries so this was a reaaal throwback 😎 used @vegetarianbutcher what the cluck chicken pieces for the ‘chicken’ and they SLAPPPPED 🙌🏼 my parents (who are not vegan) literally were shaken at how it wasn’t meat 🤪 also if you wanted a quicker version, sub the spices for a tikka masala paste (although would highly recommend doing spices as so fresh!)

🇮🇳 ‘chicken’ tikka masala recipe 🇮🇳 serves 4

• 400g vegan chicken pieces, or sub firm tofu** or chickpeas • 1 onion, chopped • 7 cloves garlic, finely chopped • 1 inch of ginger, chopped • 1 chilli, sliced • 1tbsp maple syrup • 100g red bell pepper, diced • 2 cans chopped tomatoes • 150g plain dairy free yoghurt • 200ml soy cream (or other dairy free cream) • 150ml veg stock • juice of half a lemon • handful of coriander, chopped •

Spices: 1tsp turmeric • 2tsp smoked paprika • 1tsp ground coriander • 1/3tsp cayenne pepper • 1/2tsp fenugreek seeds • 1tbsp garam masala • 3/4tsp salt

– sauté the onion, garlic, chilli and ginger in some oil
– now add in your spices and diced pepper, cook for 1 min before adding in the ‘chicken’
– cook for 5 minutes then pour in the tomatoes, yoghurt, maple syrup, veg stock, salt and soy cream and mix well
– leave to simmer for 15-20 mins, stir through the lemon juice and coriander
– serve over a bed of rice along with some flaked almonds and more chopped coriander 🌿

** if using firm tofu, I recommend just frying it till golden before adding to the curry

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