Vegetarian Chicken Tikka Masala

Indulge in the bold, aromatic flavors of Vegetarian Chicken Tikka Masala, a plant-based twist on the classic Indian dish that's perfect for meat-free meals. This hearty recipe features tender, marinated plant-based chicken pieces infused with a fragrant blend of garam masala, turmeric, cumin, and paprika, all cooked to perfection in a creamy, spiced tomato and coconut sauce. With just 20 minutes of prep time and simple cooking steps, this dish is a delightful option for weeknight dinners or special occasions. Serve it over steamed basmati rice or with warm naan bread to soak up every last drop of the luscious sauce. Vegan-friendly and packed with rich, authentic flavors, this recipe showcases the perfect harmony of spice and creaminess while catering to plant-based lifestyles.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the tomato puree and green chili (if using) to the onions. Cook for about 5 minutes, allowing the mixture to thicken slightly.

Step 6

Reduce the heat to low and stir in the coconut cream, mixing well until fully combined.

Step 7

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.

Step 8

Garnish with chopped coriander leaves and serve hot with rice or naan bread.

Nutrition Facts

Serving size	(1621.4g)

Amount per serving	% Daily Value*
Calories	2195.7

Total Fat 90.1g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 17.2g
Cholesterol 12mg	0%
Sodium 7970.0mg	0%
Total Carbohydrate 229.2g	0%
Dietary Fiber 31.1g	0%
Total Sugars 149.0g
Protein 128.7g	0%

Vitamin D 96IU	0%
Calcium 821.8mg	0%
Iron 21.2mg	0%
Potassium 4408.5mg	0%

*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.

Source of Calories

Fat: 36.2%

Protein: 23.0%

Carbs: 40.9%