• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Punks
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About us
    • Work with us
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Curry

    Quick and Easy Vegan Chicken Tikka Masala

    Published: Sep 29, 2023 by Jess & Dan · Modified: Sep 29, 2023 · This post may contain affiliate links

    30 shares
    • 8
    Jump to Recipe Print Recipe

    Vegan Chicken Tikka masala is an absolutely delicious take on a classic found in Indian restaurants all over the world. It's easy to make and is ready in under an hour. Featuring succulent vegan chicken pieces and a handful of staple cupboard ingredients, it might just be the easiest tikka masala ever! Great with a side of air fryer onion bhaji.

    Jump to:
    • 🌟 Why this recipe works
    • 🤔 What is vegan tikka masala made from?
    • 📋 Ingredient notes
    • 🔪 Vegan chicken tikka masala step-by-step instructions
    • 👩‍🍳 Expert tips
    • 💭 FAQs
    • 🍛 Serving suggestions & substitutions
    • 🇮🇳 More vegan Indian recipes to try
    • 📖 Recipe
    • 💬 Comments

    🌟 Why this recipe works

    All the flavor of the curry house favorite - enjoying the exquisite flavors of this amazing curry house dish doesn't have to be a distant memory! In this recipe, we've recreated the essence of chicken tikka masala, ensuring that every mouthful is as flavorful and satisfying as the traditional version. In fact, it's absolutely delicious. You won't miss a beat when it comes to taste or texture. Plus this version is much lower in oil than ordering takeout.

    Simple ingredient switches - to make a perfect vegan chicken tikka masala, all we've done is switched out the non-vegan ingredients for the vegan counterparts! For example, instead of chicken, we're using vegan chicken pieces, instead of yoghurt we're using dairy-free plain yoghurt and instead of cream we're using soy cream. There are more substitute options for this recipe below.

    Delicious blend of spices - the secret to any remarkable tikka masala lies in the harmonious blend of spices, and our recipe is no exception. We've curated a selection of spices that you're likely to have in the cupboard, that's strikes the perfect balance of flavor without relying on anything too exotic. From the warm embrace of cumin and coriander to the gentle heat of paprika and garam masala, each ingredient plays a pivotal role in crafting that unmistakable taste. It elevates this dish to a whole new level of deliciousness, all while keeping it accessible.

    🤔 What is vegan tikka masala made from?

    If you know what a chicken tikka masala is made from, then this is basically a curry using like-for-like ingredients, just with completely plant based options!

    The basis of any good tikka masala is chicken, yoghurt, cream, tomato, onion, garlic, ginger and a great mix of spices. That's lots of non-vegan ingredients, but thankfully the stores are now filled with amazing plant based alternatives.

    We'll be using store-bought vegan chicken, soy or coconut based yoghurt and a dairy-free cream.

    The result is the perfect creamy tomato sauce with all the flavor of your old curry house favorite, but completely vegan! So, if we've sold you on our vegan tikka masala with chicken, let's get to work...

    📋 Ingredient notes

    All the spices - a simple mix for both the marinade and the tikka masala sauce is all that you need. Featuring paprika, garam masala, cayenne pepper, back pepper and cumin and coriander powder, it's an easy list of cupboard staples that anyone can throw together! Optionally, if you don't want any heat in your vegan chicken tikka masala, try replacing the cayenne with kashmiri chili powder. This will add color without adding heat.

    Vegan chicken - the clue is in the name! We used the vegan chicken pieces by Richmond in for this vegan tikka masala, but any vegan chicken pieces will do. Seitan (like in this seitan curry), tofu (to make it more of a tofu tikka masala) or tempeh all make for a fantastic vegan tikka masala recipe. If using tofu, we recommend extra firm tofu, so that it doesn't need pressing.

    Vegan yogurt - we use plain soy yoghurt but plain oat or soy yoghurt would also work just as well. It's used to coat the vegan chicken pieces with the spices, which in turn helps the creamy tomato sauce to be full of so much flavor.

    Vegan cream - we used an alpro single soy cream to really bring out the creamy sauce. Alternatively coconut cream, coconut milk or cashew cream could be used. However, we found the lightness of the single soy cream as well as the convenience of buying it at the store to be the best option.

    🔪 Vegan chicken tikka masala step-by-step instructions

    This is a step-by-step overview with photos for making vegan tikka masala. The full recipe, along with measurements and detailed instructions can be found in the recipe card at the bottom of the page.

    For the chicken:

    1. Mix the marinade ingredients together in a large mixing bowl.

    2. Pop the vegan chicken pieces in, stir until coated and leave to marinade for 30 minutes.

    3. Add a splash of oil to a frying pan over medium-high heat and brown off the chicken. 

    Oil should start to separate, and the vegan chicken pieces should turn golden. Set aside while you make the creamy tomato sauce for your vegan tikka masala.

    For the curry:

    4. In a large pan over medium heat fry the cumin seeds and onion for 10 minutes until the onion is soft.

    5. Add the minced garlic and grated ginger for 30 seconds, then add the spices and stir well.

    6. Chuck in the tomato puree (tomato paste), stir well.

    7. Immediately add the vegan cream and 250ml of water. Bring to a simmer for 10 minutes, it will turn into a silky tomato sauce.

    8. Stir in the vegan chicken, stir well and season to taste. 

    9. Serve with basmati rice (or brown rice), naan bread and fresh cilantro.

    👩‍🍳 Expert tips

    Frozen vegan chicken is fine - frozen vegan chicken pieces works well for this vegan tikka masala, however, for easier marinating and cooking, it's best to defrost the pieces first. Alternatively, you can buy vegan chicken pieces from the fridge section of the grocery store.

    Batch cook it - you can make huge batches of this vegan tikka masala for meal prep, or if you're hosting a curry night or going to a potluck, you can easily double the recipe and it will still work well.

    Storage - vegan tikka masala will keep in the fridge for three days or in the freezer for three months. Defrost before reheating thoroughly in the microwave or on the hob. The sauce can thicken up in the fridge, so make sure to add a splash of water when reheating from the fridge.

    Tomatoes - a lot of recipe call for crushed tomatoes to make the creamy sauce found in a vegan tikka masala. However, tomato puree (or tomato paste) is better in this instance as it makes for more of an overall silky smooth sauce.

    Garam masala - garam masala is often used as a seasoning at the end of the cooking process, much like adding salt or pepper. If you want to use garam masala in this way, don't add it to the marinade and instead add it at the end into the creamy tomato sauce.

    Gluten free - as long as the vegan chicken pieces are gluten free and you don't make any ingredient substitutions this vegan chicken tikka masala is a great gluten free meal!

    💭 FAQs

    How to make vegan tikka masala?

    In a nutshell, this is how to make vegan tikka masala. Start by marinating tofu or a plant-based chicken substitute in a blend of plant-based yogurt and aromatic spices. Then, grill, fry or bake the marinated protein until it's golden and slightly charred. In a separate pan, sauté onions, garlic, and ginger, then add crushed tomatoes, tomato paste, and a medley of spices. Simmer the sauce until it thickens, and finally, fold in the cooked protein. Serve your vegan tikka masala over fragrant basmati rice or with warm naan bread for a satisfying and flavorful meal.

    Is vegetable tikka masala vegan?

    Vegetable Tikka Masala is not necessarily vegan by default. Traditional recipes often include yogurt and cream, which are dairy products so are not considered vegan. However, it's entirely possible to create a vegan version of Vegetable Tikka Masala by substituting dairy-based yogurt and cream with plant-based alternatives. It's best served with basmati rice and chopped fresh cilantro for a more traditional meal.

    Can you make tikka masala without coconut milk?

    Yes, you can make Tikka Masala without coconut milk. While many recipes call for coconut milk, it's not a mandatory ingredient. If you're not a fan of the coconut flavor, want a dish lower in saturated fat, or simply don't have coconut milk on hand, you can use other dairy-free options like almond milk, soy milk (or cream), or cashew cream as a substitute. These alternatives will provide creaminess to the sauce without the coconut flavor, allowing you to tailor the dish to your preferences.

    🍛 Serving suggestions & substitutions

    How do you usually take your vegan tikka masala? Jess is more of a rice kind of gal and Dan is all about the bread. Here's what we'd serve it up with:

    Easy 15-minute pilau rice

    Simple Basmati Rice

    The fluffiest vegan naan bread

    Our favorite side dish, brinjal bhaji

    If you're missing any of the ingredients, you're allergic or you just don't fancy something, here are some ingredient substitution suggestions:

    Vegan chicken - in place of the vegan chicken, try making it into a chickpea tikka masala or even a vegan tofu tikka masala. To do that, simply substitute the vegan chicken pieces for chickpeas or tofu. In addition, you could use tempeh, seitan or even soy or TVP chunks.

    Vegan yogurt - we used plain soy yoghurt but plain oat or soy yoghurt would work just as well. It's used to coat the vegan chicken pieces with the spices, which in turn helps the creamy tomato sauce to be packed with so much flavor.

    Vegan cream - oat cream, soy cream, coconut milk, coconut cream or even cashew cream could be used. Bear in mind the coconut options will add a coconut taste which will not be as traditional.

    🇮🇳 More vegan Indian recipes to try

    If you love vegan Indian inspired recipes then you've come to the right place, we have a whole section of our website dedicated to vegan Indian recipes as we just love Indian food. Plus checkout these zucchini Indian recipes and these butternut squash Indian recipes. In addition, some of our favorites are:

    • square image of vegan butter chicken in a bowl with two other bowls above it
      Vegan Butter Chicken in 30 Minutes
    • Matar dal in a balti dish served with naan bread.
      Matar Dal (Yellow Split Pea Dal)
    • Butter bean curry topped with fresh coriander, vegan yoghurt and chillies.
      Butter Bean Curry (Vegan Jalfrezi)
    • Tofu korma topped with fresh coriander, almonds and fried onions.
      Easy Creamy Tofu Korma

    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

    If you love our content, please consider supporting it by buying us a coffee.

    📖 Recipe

    Vegan Chicken Tikka Masala

    Vegan Chicken Tikka masala is an absolutely delicious take on a curry house classic. It's easy to make and is ready in under an hour. Featuring succulent vegan chicken pieces and a handful of staple cupboard ingredients, it might just be the easiest tikka masala ever!
    5 from 2 votes
    Save Saved! Print Pin Rate
    Course: Dinner
    Cuisine: Indian
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 297kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary

    For the marinade

    • 120 g unsweetened vegan yoghurt
    • 2 teaspoon garam masala
    • 4 teaspoon paprika
    • 1 teaspoon black pepper
    • ½ teaspoon salt
    • ¼ teaspoon cayenne
    • 1 teaspoon ground coriander

    For the curry:

    • 330 g vegan chicken pieces - defrosted
    • 1 teaspoon cumin seeds
    • 1 onion
    • 4 cloves garlic
    • 1 tablespoon ginger
    • ½ teaspoon ground coriander
    • ½ teaspoon turmeric
    • ½ cup tomato puree
    • 250 ml vegan cream
    • 250 ml water
    • Salt

    Instructions

    For the marinade:

    • Mix the marinade ingredients together in a large mixing bowl.
      120 g unsweetened vegan yoghurt, 2 teaspoon garam masala, 4 teaspoon paprika, 1 teaspoon black pepper, ½ teaspoon salt, ¼ teaspoon cayenne, 1 teaspoon ground coriander
    • Pop the vegan chicken pieces in, stir until coated and leave to marinade for 30 minutes.
      330 g vegan chicken pieces
    • Add a splash of oil to a frying pan over medium-high heat and brown off the chicken. Oil should start to separate, and the vegan chicken pieces should turn golden.

    For the curry:

    • In a large pan over medium heat fry the cumin seeds and onion for 10 minutes until the onion is soft.
      1 teaspoon cumin seeds, 1 onion
    • Add the garlic and ginger for 30 seconds, then add the spices and stir well.
      4 cloves garlic, 1 tablespoon ginger, ½ teaspoon ground coriander, ½ teaspoon turmeric
    • Chuck in the tomato puree (tomato paste), stir then add the vegan cream and 250ml of water. Bring to a simmer for 10 minutes, it will turn into a silky tomato sauce.
      ½ cup tomato puree, 250 ml vegan cream, 250 ml water
    • Stir in the vegan chicken, stir well and season to taste. Serve with basmati rice (or brown rice), warm naan bread and fresh coriander.
      Salt

    Notes

    Coconut milk or coconut cream could be used in place of the vegan cream.
    Try making a tofu tikka masala or chickpea tikka masala by switching out the vegan chicken pieces like-for-like with either tofu or chickpeas.
    Optionally, remove the cayenne pepper and replace with kashmiri chili powder. This will add colour without adding heat.
    Store in an airtight container for three days in the refrigerator or for up to three months in the freezer.
    Double or triple this recipe and it's great for meal prep.

    Nutrition

    Calories: 297kcal | Carbohydrates: 27g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 334mg | Potassium: 681mg | Fiber: 9g | Sugar: 8g | Vitamin A: 383IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 10mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

    More Vegan Curry Recipes

    • Aubergine curry served with fresh coriander and roti.
      Easy Roasted Aubergine Curry
    • Palak chana in a bowl with handles served with yoghurt and roti.
      Palak Chana (Chickpea & Spinach Curry)
    • Curried jackfruit with potato in a bowl served with rice and peas.
      Jamaican Curried Jackfruit (Vegan Curried Goat)
    • Aubergine curry with cauliflower with spoons, friend Indian snacks and Indian bread.
      Roasted Aubergine and Cauliflower Curry (Easy)
    30 shares
    • 8

    Reader Interactions

    Comments

    1. Carly

      October 02, 2023 at 2:06 pm

      5 stars
      Omg this was perfect! I used the vegan chicken pieces you can get at Iceland and it was the most delicious tikka masala I've had since going vegan. Our friends loved it too.

      Reply
      • Jess & Dan

        October 02, 2023 at 2:30 pm

        So glad to hear that Carly!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jess and Dan wearing sunglasses, sat against a painted brick wall

    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

    More about us →


    An image showing all the publications we've been shared in, including: Veganuary, LiveKindly, Vegan Food & Living and Plant Based News, amongst others.

    Never miss a recipe again!

    Subscribe to our newsletter to get our latest recipes and news direct to your inbox.

    Thanks for signing up!

    Keep your eyes peeled for brand new recipes to your inbox very soon.

    In the meantime, why not connect with us on Instagram and Facebook?

    .

    Seasonal Recipes

    • Pumpkin spice syrup in a glass jar.
      The Best Simple Homemade Pumpkin Spice Syrup Recipe
    • Stuffed acorn squash with quinoa, kale and sage.
      Stuffed Air Fryer Acorn Squash with Quinoa
    • Vegan pumpkin soup in a bowl, with oat cream on top and chillies and coriander. Set on top of a blue towel with a lime in the background and spoon to the left.
      Vegan Pumpkin Soup with Thai Red Curry Paste
    • Butternut squash curry in a bowl with bread, lime and coriander.
      13 Best Indian Butternut Squash Recipes (curry + more)
    • A bowl with handles full with vegan stew and dumplings, a pot of vegan vegan in the background along with another smaller bowl of stew
      Hearty Vegan Stew and Dumplings
    • Satay sweet potato curry in a bowl on a tray with condiments around it
      Satay Sweet Potato Curry

    Popular Recipes

    • Battered enoki mushrooms with Gochujang mayo.
      Crispy Fried Enoki Mushrooms with Spicy Dipping Sauce
    • Thai vegetable stir fry on a white oval plate. Broccoli, carrots cabbage and mushrooms and cashews can be seen. Set on a pink background.
      Thai Vegetable Stir Fry in 15 minutes
    • Aubergine curry with cauliflower with spoons, friend Indian snacks and Indian bread.
      Roasted Aubergine and Cauliflower Curry (Easy)
    • Two jars of Biscoff overnight oats topped with yoghurt and a biscuit. With a spoon.
      Easy Biscoff Overnight Oats (4 Ingredients)
    • Vegan egg mayo sandwich cut in half
      Vegan Egg Mayo Sandwich
    • Best Vegan Carbonara

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Affiliate Disclaimer
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Us
    • Contact Us
    • Work With Us

    Vegan Punks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to Amazon.com.

    Copyright © 2024 Vegan Punks®

    30 shares
    • 8