Vegetarian Chicken Tikka Masala
Dive into the rich, aromatic flavors of Vegetarian Chicken Tikka Masala, a plant-based twist on the classic Indian favorite. This dish swaps traditional chicken for tender, plant-based chicken pieces, marinated in a luscious blend of creamy yogurt, zesty lemon juice, and warming spices like garam masala and turmeric. Sautéed to golden perfection and simmered in a velvety sauce made from coconut cream, tomato puree, and caramelized onions, this recipe delivers all the bold, comforting flavors you love—completely meat-free. Ready in just under an hour, this hearty, dairy-optional curry is perfect with fluffy basmati rice or warm naan bread, making it a delicious and satisfying meal for vegans, vegetarians, or anyone looking to explore plant-based cuisine.
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Recipe Information
Ingredients
- 500 grams plant-based chicken pieces
- 200 grams plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 large, finely chopped onion
- 400 grams tomato puree
- 200 milliliters coconut cream
- 2 tablespoons, chopped coriander leaves
- 1 optional, finely chopped green chili
Instructions
In a large bowl, combine the plain yogurt, ginger paste, garlic paste, garam masala, turmeric powder, cumin powder, paprika, lemon juice, and 1 teaspoon of salt. Mix well to form a marinade.
Add the plant-based chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the marinated plant-based chicken pieces and sauté until they are browned on all sides. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil and the chopped onion. Sauté until the onion becomes translucent and begins to caramelize.
Add the tomato puree and green chili (if using) to the onions. Cook for about 5 minutes, allowing the mixture to thicken slightly.
Reduce the heat to low and stir in the coconut cream, mixing well until fully combined.
Return the browned plant-based chicken pieces to the pan, along with 1 teaspoon of salt. Simmer for 10-15 minutes, or until the sauce has thickened to your liking.
Garnish with chopped coriander leaves and serve hot with rice or naan bread.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 6201 mg | 270% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 140.1 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 852 mg | 66% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
