Entree: India – विगन चिकन टिक्का मसाला ➤ Vigan Chikan Tikka Masala (Vegan chicken-style strips in spiced tomato-cream curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 40 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) vegan chicken strips
- For marinade:
- 1 cup (240 ml) plain unsweetened vegan yogurt
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 g) garam masala
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tbsp (15 g) grated fresh ginger
- 3 cloves garlic, minced
- For sauce:
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (~1 1/2 cups / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 14-oz can (400 g) crushed tomatoes
- 1 cup (240 ml) canned light coconut milk or cashew cream
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) salt (adjust)
- 1/2 tsp (2.5 g) chili powder (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- For rice:
- 2 cups (380 g) basmati rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) water
- 1 tsp (5 g) salt

Instructions

1. In a bowl combine vegan yogurt, lemon juice, garam masala, turmeric, cumin, paprika, ginger, and garlic. Add vegan chicken strips, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours).
2. Rinse basmati rice until water runs clear. Combine rice, 3 1/2 cups (830 ml) water, and 1 tsp (5 g) salt in a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes; remove from heat and let steam 10 minutes before fluffing.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add marinated vegan chicken strips (shake off excess marinade) and cook until lightly browned, about 3–4 minutes per side; remove and set aside.
4. In the same skillet add chopped onion and sauté until soft and golden, ~6–8 minutes. Add garlic and ginger and cook 1 minute.
5. Stir in crushed tomatoes, coconut milk (or cashew cream), ground cumin, paprika, garam masala, salt, and chili powder if using. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly.
6. Return vegan chicken strips to the sauce and simmer 5–7 minutes until heated through and flavors meld. Stir in chopped cilantro before serving.
7. Serve the tikka masala over fluffy basmati rice with extra cilantro as garnish.