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!

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 297kcal

Author Jess & Dan

Ingredients

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

Metric - US Customary

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