Chikn Tikka Masala

Recipes
Tikka Masala

Tikka Masala Love

Indian Tikka Masala coats your mouth with complex flavors and tickles your nose with earthy aromas. A mere hint of Kashmiri chile will tingle your lips and raise the hairs on your skin. A meaty, delicate chew from the braised plant-based chikn slides down your throat with satisfaction. Served with a zesty lemon rice, this seductive dish leaves you satiated yet always wanting more.

Music accompaniment

“Is it a crime?” by Sade

Sade

Ingredients

  • Vegan chicken strips (16 oz), unseasoned, not breaded
  • 1 cup of vegan yogurt (plain, not vanilla)
  • 1/2 cup of cashew cream (or coconut cream)
  • 2 Tablespoon of garam masala*
  • 1/2 teaspoon of Kashmiri red chile
  • 1 teaspoon tumeric, grated
  • 4-6 teaspoons of vegan butter
  • 1 teaspoon or mustard seeds, crushed
  • 2 teaspoons salt
  • 1 Tablespoon of methi (fenugreek)
  • 1 Tablespoon of garlic (grated)
  • 1 Tablespoon of ginger (grated)
  • 1 large onion (white or Spanish)
  • 2 medium tomatoes, finely diced (or 10oz can)
  • cilantro leaves (garnish)
  • 1 green chile (optional)

Garam Masala

  • 1/3 cup coriander seeds
  • 1/3 cup cumin seeds
  • 2 Tablespoons green cardamom pods
  • 1 teaspoon black cardamom pods
  • 2 Tablespoons cloves
  • 2 teaspoons black peppercorns
  • 4-6 cinnamon sticks (2 teaspoons)
  • 1 Tablespoon fennel seeds
  • 1/2 small nutmeg (1 teaspoon)
  • 1 star anise

Lemon Rice

  • 2 cups of Basmati rice
  • 1 Tablespoon lemon zest
  • 2 Tablespoon lemon juice
  • 5 green cardamom pods
  • 1 teaspoon salt
  • 1-2 teaspoons olive oil

Make Lemon Rice

  • Add cardamom pods and half of the lemon zest and half of the lemon juice to your rice pot (or rice cooker)
  • When finished, fold in the remaining lemon juice and zest, salt, and olive oil to taste.

Make Garam Masala

  • Wherever possible, use raw spices to make the best masala. Visit a South Asian grocer for fresh spices (raw and powdered). 
  • Remember to remove the cardamom pods and other shells.
  • Grind everything into a fine powder using either a mortar & pestle or an electric coffee/spice grinder.
  • I don’t add mustard seed, turmeric, Kashmiri chile, or fenugreek to masala since they can overpower, may not be right for every recipe, and are not dry and stable to mix with the other grounds.

Make Tikka Masala

  • In a large sauce pan, sauté the butter and mustard seeds on low heat for a few minutes
  • Add in onion and salt; raise heat to medium and sauté until onions are softened but not yet translucent
  • Add garam masala and other spices, sauté for a few minutes
  • Add in tomatoes, lemon, yogurt, and cream
  • Sauté for a few minutes until well blended
  • Reduce heat to a low simmer and cover, while you prepare the chikn

Make Chikn

  • Use any kind of plant-based chikn you have made or bought (tofu, mushroom, legume, and seitan work best). If frozen, first de-thaw.
  • In a skillet on medium high heat, add oil and chikn and dash of salt. You want to brown the strips, not fully cook (a few minutes on each side)

Combine

  • Add the chikn strips to the simmering tikka masala and braise uncovered for 10-15 minutes and sauce thickens
  • Add hot water or more cream as needed
  • Sauce should be have the consistency of a thin gravy but not stick to your pan.

Serve

  • Plate chikn tikka masala aside the lemon rice.
  • Garnish both with cilantro, lemon wedges, and chopped green chiles.
  • Garlic or onion naan bread is fine companion.
  • Slices of mango will delight the eyes.
  • Serve with ginger beer, chilled chai, sparkling mango juice, a good Darjeeling tea, or a Mumbai mule cocktail.