Vegan Chicken Tikka Masala
This is the best vegan chicken tikka masala recipe you can make, and it really resembles the original, meat-based version. It's ready in about 25 minutes and is delicious served over basmati rice.
Ingredients
- 100 g texturized soy protein
- 250 g coconut milk full-fat, coconut cream
- 1 Tbsp lemon or lime 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 soy protein chunks in a pot for 10 minutes. Drain well and set aside.
- Heat the oil in a large pan. Add the garlic and coconut milk.
- Add the boiled soy protein chunks and the spices.
- Simmer on medium-low heat for 10 minutes, then stir in the lemon or lime juice. Depending on how thin you want the sauce, add a little more water.
- Serve over basmati rice with chopped green onions on top.
Notes
For the richest, creamiest sauce, use full-fat coconut cream scooped from the top of the can. Boil the soy protein chunks for 10 minutes and drain them well before adding to the pan so they soak up the sauce. Store leftovers in an airtight container in the fridge for up to 3 days.