Vegan ‘Chicken’ Tikka Masala

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

Recipe by Miriam SorrellCourse: MainCuisine: Indian, Bangaldeshi, Pakistani, British
Servings

4

servings
Prep time

45

minutes
Cooking time

45

minutes

Vegan ‘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 !

 
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