Vegan Chicken Tikka Masala
This vegan chicken tikka masala is a meat-free take on the classic Indian curry, built with textured soy protein simmered in a creamy, spiced coconut-milk sauce. It comes together in about 20 minutes and tastes so close to the original that it fools most people at the table. Serve it over basmati rice for an easy weeknight dinner that feels like a treat.
I made this vegan chicken tikka masala as the grand finale of a whole month spent cooking some of the best Asian recipes and turning them vegan. I know I was a couple of days late posting it, since we were already into February by the time I got the recipe written and the photos edited, but I promise it was worth the wait. Next up I’m starting a Middle Eastern month, so stay tuned for Lebanese, Persian, Turkish and Iraqi dishes, both savory and sweet, all made vegan.
Why TSP chunks instead of chickpeas or tofu
For this one I skipped the usual suspects. No chickpeas or tofu to mimic chicken here; I used TSP chunks (textured soy protein), which have an amazing meaty texture once rehydrated. That texture is the whole point of tikka masala. TSP soaks up the sauce and holds its bite the way pieces of chicken would, so the dish reads as the real thing rather than a soft substitute. I promise you can fool even your Omni friends with this tikka masala. If you’d rather work with legumes, chickpeas are a lovely alternative and I have plenty of recipes with chickpeas to browse, but for that classic tikka texture, TSP wins.
The ingredients that make the sauce
The magic of tikka masala lives in two places: the creamy base and the spice blend. Here is what each part is doing.
- Full-fat coconut milk (the cream) replaces the dairy cream and yogurt of the original. Reach for the thick cream at the top of the can for a richer, more velvety sauce.
- Textured soy protein is the meat-free “chicken.” Boil the chunks first so they rehydrate and soften before they hit the sauce.
- Garlic, olive oil and a touch of sesame oil build the aromatic base. The sesame oil is subtle but adds depth.
- Lemon (or lime) juice goes in at the end to brighten the richness and balance the spices.
- The spice blend: ground coriander, cumin, paprika, turmeric, nutmeg, cardamom, cinnamon and black pepper. Turmeric and paprika carry the color, while the warm spices give tikka masala its cozy, fragrant character.
You can make your tikka masala spice blend from scratch, exactly like I did, or simply buy a ready-made spice mix if you’re short on time. If you love Indian food and cook it often, it’s worth mixing the blend in a larger batch so it’s ready whenever a craving hits.
Tips for getting it right
- Boil the TSP fully. Give the chunks a full 10 minutes in boiling water, then drain them well. Under-soaked TSP stays chewy in the center.
- Bloom the spices in the sauce. Adding the ground spices to the warm coconut milk and letting them simmer wakes up their aroma and cooks off any raw, dusty edge.
- Adjust the thickness. The sauce reduces as it simmers. If you like it looser, stir in a little water until it reaches the consistency you want.
- Add the acid last. Stir in the lemon or lime juice at the end so it stays bright rather than cooking away.
- Taste and season. Coconut milk can mute salt, so taste before serving and adjust.
What to serve with vegan tikka masala
Basmati rice is the classic partner and the one I reach for first; it soaks up all that spiced coconut sauce and keeps the meal light. For a proper Indian spread, warm some soft vegan naan to scoop up the sauce. If you want to round out the table with another comforting dish, a bowl of vegan red lentil soup brings a lentil-forward, warmly spiced counterpoint that fits the same flavor world. Scatter chopped green onions over the finished curry for a fresh, sharp finish.
Storing and making it ahead
Tikka masala is one of those dishes that tastes even better the next day, once the TSP has had time to drink up the sauce and the spices have settled. Keep leftovers in an airtight container in the fridge for up to 3 to 4 days, and reheat gently on the stovetop with a splash of water to loosen the sauce. It freezes well too, so it’s a smart batch-cook for busy weeks; thaw overnight in the fridge before warming through. If you’re making it ahead for guests, cook the curry a day early, store the rice separately, and you’ll have most of the meal ready to go.
If you make this vegan chicken tikka masala, I’d love to know how it turned out! Rate the recipe below and leave a comment telling me whether you mixed your own spice blend or bought one, and if it managed to fool any of your omni friends the way it fools mine.
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Vegan Chicken Tikka Masala
Ingredients
- 100 g texturized soy protein textured soy protein
- 250 g coconut milk full-fat – cream
- 1 Tbsp lemon juice
- 5 cloves garlic minced
- 1 Tbsp olive oil
- 1 tsp sesame oil
- green onions chopped
- salt to taste
Tikka Masala Spices:
- 1 tsp coriander seeds ground
- 1 tsp cumin seeds ground
- 1 Tbsp paprika powder
- 3 tsp turmeric powder
- ¼ tsp nutmeg ground
- ¼ tsp cardamom ground
- ¼ tsp cinnamon powder
- ¼ tsp pepper ground
Instructions
- Boil the TSP chunks in a pot for 10 minutes. Drain and set aside.
- Heat the oil in a large pan. Add the garlic and coconut milk.
- Add the boiled TSP chunks and the spices.
- Simmer on medium-low heat for 10 minutes. Add the lemon or lime juice. Depending on how thin you want the sauces to be, add a little bit more water.
- Serve with basmati rice and chopped scallions on top.
Frequently Asked Questions
Yes. It uses textured soy protein in place of chicken and full-fat coconut milk instead of dairy cream or yogurt, so every ingredient is plant-based. There is no meat, dairy, egg or honey anywhere in the recipe.
TSP chunks give the closest meaty texture, which is the whole point of tikka masala. If you’d rather use legumes, chickpeas are a good alternative and work well in the same coconut-and-spice sauce, though the texture will be softer than TSP.
Combine ground coriander, cumin, paprika, turmeric, nutmeg, cardamom, cinnamon and black pepper. That is exactly the blend used in this recipe. If you cook Indian food often, mix a larger batch so it’s ready whenever you want it, or simply buy a ready-made tikka masala mix.
About 20 minutes. You boil the TSP chunks for 10 minutes, then simmer them with the garlic, coconut milk and spices for another 10 minutes before finishing with lemon or lime juice.
Basmati rice is the classic pairing and soaks up the sauce beautifully. Warm vegan naan is perfect for scooping, and a bowl of vegan red lentil soup rounds out an Indian-style spread. Finish the curry with chopped green onions on top.
Keep leftovers in an airtight container in the fridge for 3 to 4 days; it often tastes even better the next day. Reheat gently on the stovetop with a splash of water to loosen the sauce. It also freezes well, so thaw overnight in the fridge before warming through.
Made this for my Indian bf and he loved it! Thank you for the awesome recipe!
You’re welcome!