Although chicken tikka masala is almost certainly the best known dish on any Indian restaurant menu in Britain, ironically it is not authentically Indian.
Chicken tikka itself, made with pieces of marinated boneless chicken that are usually cooked dry, originates from the Indian subcontinent, and is popular in India, Bangladesh, and Pakistan.
Chicken tikka masala combines the tikka chicken pieces in a creamy, tomato-based curry sauce. Though there are various claims to its origins, it was most likely created for the British palate, more used to having meat served in a gravy sauce, and it has since become a British institution.
Therefore a favourite, much missed by many vegetarians and vegans alike, including my English partner who admits to this being one of his favourite dishes before he became vegan.
So I took it upon myself to recreate my vegan version, being as true to the authentic spices of the original tikka marinade. I hope you enjoy it.
INGREDIENTS FOR THE MARINADE PASTE
1 tsp paprika powder
1 tsp coriander powder
1/8 tsp tamarind
1 tsp sea salt
1 tsp cumin powder
½ tsp garlic powder
4 cups frozen vegan chicken pieces
1 cup vegan yoghurt (I used mine from my Yasou book)
4-5 Tbsp olive oil
METHOD FOR THE MARINADE
Mix the ingredients together in a small bowl, and stir into your vegan chicken pieces, massage with clean hands, cover with cling film, place in the fridge for 2-3 hours to marinate.
FIRST INGREDIENTS FOR THE SAUCE
1 large white onion
4-5 cloves garlic
3 Tbsp minced ginger
1 red chilli pepper, roughly chopped
Place the above in a food blender and process until chopped very small – decant into a bowl and set aside
MORE INGREDIENTS FOR THE SAUCE
¼ cup olive oil, or other oil of your choice
1 tsp garam masala
1 tsp ground cardamom
¼ tsp coriander powder
1 tsp tandoori masala
1 Tbsp tomato puree
3 Tbsp ketchup
1 Tbsp agave nectar (more if you desire, so taste before serving)
2 cups cashew milk (see recipe below)
1 cup tomato pulp
1 tsp cayenne pepper
CASHEW MILK
¾ cup cashew nuts
3 cups water
Blend in a hi speed blender for 2 minutes on high until totally smooth, then set aside (you can make your milk whist the sauce is simmering)
METHOD FOR THE CHICKEN TIKKA MASALA SAUCE
Heat your oil up in a large casserole.
Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon.
Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chicken pieces.
Toss your ‘chicken’ pieces around gently for 5 minutes, cover and although there will not be much liquid other than from the yoghurt marinade, simmer gently for a further 2-3 minutes.
Now add the remaining ingredients, a little at a time. Adjust heat, salt and sweetness to meet your preference.
Garnish with freshly chopped coriander, and serve with basmati rice and chapatis (see my recipe).
Bon Appétit !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.
suitable for vegans, vegetarians and meat-eaters alike


Vegan ‘Chicken’ Tikka Masala
Course: MainCuisine: Indian, Bangaldeshi, Pakistani, British4
servings45
minutes45
minutesVegan ‘Chicken’ Tikka Masala
INGREDIENTS
- MARINADE PASTE
1 tsp paprika powder
1 tsp coriander powder
1/8 tsp tamarind
1 tsp sea salt
1 tsp cumin powder
½ tsp garlic powder
4 cups frozen vegan chicken pieces
1 cup vegan yoghurt (I used mine from my Yasou book)
4-5 Tbsp olive oil
- METHOD FOR THE MARINADE
Mix the ingredients together in a small bowl, and stir into your vegan chicken pieces, massage with clean hands, cover with cling film, place in the fridge for 2-3 hours to marinate.
- FIRST INGREDIENTS FOR THE SAUCE
1 large white onion
4-5 cloves garlic
3 Tbsp minced ginger
1 red chilli pepper, roughly chopped
Place the above in a food blender and process until chopped very small – decant into a bowl and set aside
- MORE INGREDIENTS FOR THE SAUCE
¼ cup olive oil, or other oil of your choice
1 tsp garam masala
1 tsp ground cardamom
¼ tsp coriander powder
1 tsp tandoori masala
1 Tbsp tomato puree
3 Tbsp ketchup
1 Tbsp agave nectar (more if you desire, so taste before serving)
2 cups cashew milk (see recipe below)
1 cup tomato pulp
1 tsp cayenne pepper
- CASHEW MILK
¾ cup cashew nuts
¾ cup cashew nuts
Blend in a hi speed blender for 2 minutes on high until totally smooth, then set aside (you can make your milk whist the sauce is simmering)
METHOD
- CHICKEN TIKKA MASALA SAUCE
- Heat your oil up in a large casserole.
- Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon.
- Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chicken pieces.
- Toss your ‘chicken’ pieces around gently for 5 minutes, cover and although there will not be much liquid other than from the yoghurt marinade, simmer gently for a further 2-3 minutes.
- Now add the remaining ingredients, a little at a time. Adjust heat, salt and sweetness to meet your preference.
- Garnish with freshly chopped coriander, and serve with basmati rice and chapatis (see my recipe)
- Bon Appétit !
Miriam, just made this. Its totally and utterly fabulous!!
My partner Mike misses his Tikka Masala too since going Vegan and he loved this!
Well done x
Fiona (Ban Foie Gras)
Fiona Hi there, delighted to hear this. Hope you enjoy it for many more years to come. Was about to share a curry on our page, and will select this one ! Cheers.
I love this recipe and my meat eating family do too! Could you please clarify in millimetres (ml) how much yoghurt you use in the marinade? I only know metric and the internet gives too many answers for my question. Thanks
Hi there Alex, 1 cup of yogurt should do the job. So glad you’re all enjoying this recipe !