Vegan Tikka Masala

I suppose in addition with fish and chips, tikka masala is a quintessential  national dish. While I don’t claim that this is totally authentic, this is my version which I quite like, if I do say so myself. This will make enough to serve six, it freezes well and it’s handy to have some in the freezer when you need a quick meal and don’t want to bother cooking.

For the sauce;

  1. One brown onion, sliced
  2. Four cloves of garlic, minced
  3. Two peppers, diced
  4. Two tablespoons of tomato puree
  5. Two 400g/14oz tins of chopped tomatoes
  6. 100ml/3fl.oz soy single cream
  7. Two tablespoons of cornflour mixed with four tablespoons of water
  8. Salt and black pepper to taste

For the “chicken”;

  1. 380g/13.5oz Fry’s chicken style strips (or substitute with tofu)
  2. 200g/7oz nondairy plain yoghurt
  3. Three tablespoons tikka powder, (or use curry paste or curry sauce)
  4. Salt and pepper to taste

Add the tikka powder to yoghurt and mix well, season with salt and pepper. Stir in the chicken strips and mix until all the strips are coated evenly. Refrigerate for three hours or overnight. Oven bake at 220ºC/430ºF for about twenty minutes until they become a rich brown colour. You can just set them aside once they’re cooked. If you’re substituting with tofu, drain and press it before marinating it. This way it will more readily take on other flavours.

For the sauce, start by heating a tablespoon of oil in a pan over a medium low heat. Add the onion and garlic and cook for about 25 minutes. Increase the heat to medium before adding the peppers. After about ten minutes the peppers should have softened, then add the tomato puree and cook for about five minutes.

Next, add the chopped tomatoes and cover the pan with a lid. Leave to simmer gently for about fifteen minutes. Add the cooked chicken style strips to the sauce and mix well. Continue cooking for another ten minutes before serving.

Bye for now 🙂

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