Vegan Chicken Tikka Masala

🌱 Ingredients & Notes

For this great recipe you only need a few simple ingredients:

• Tofu - for best results, use extra firm tofu. I like to use a plain block of tofu, but you can also opt for store-bought marinated tofu. It's perfect for soaking up all those rich flavors. Drain and press it in a tofu press to remove any excess water if you desire a denser texture, and cut it into bite-size tofu cubes. You can also replace the tofu with vegan chicken pieces or use chicken-style soy curls.
• Cornflour - the secret weapon for achieving that golden, crispy exterior on the tofu. Coat it generously!
• Coconut oil - adds a subtle coconut note to the dish. Swap for vegan butter or canola oil if needed.
• Aromatics - onion, garlic and fresh ginger. For ease, I store my peeled ginger in the freezer and grate it with a microplane before adding it to the recipe. How to tell if ginger is bad
• Spices - garam masala, ground turmeric, ground cumin, ground coriander, ground cinnamon
• Tomato paste - to add richness to the tikka masala sauce
• Chopped tomatoes - either fresh tomatoesor canned, they form the base of the curry sauce.
• Cashew Nuts - raw and unsalted, to add a creamy touch to the sauce and give it a thicker texture.
• Coconut Milk - make sure to use full-fat coconut milk for this dish to enhance the creamy richness of the tikka masala sauce
• Seasonings - salt and black pepper to taste

For some extra heat, you can also stir red chili powder into the curry sauce before simmering, and for an extra layer of flavor, mix fresh lemon juice into the curry sauce before serving.

To serve:

• Basmati rice or jasmine rice - but you can also serve it alongside cauliflower rice for a low carb alternative!
• Homemade vegan garlic naan bread
• Coconut yogurt
• Fresh cilantro, to sprinkle
• Toasted cashew nuts, for garnish

For the full recipe and detailed measurements head to the recipe card at the bottom of the post.

🧑‍🍳 Step-by-Step Instructions

Step 1: Fry the Tofu

Heat coconut oil in a pan, coat tofu in cornflour, and pan-fry until golden. Set aside on paper towels to absorb excess oil.

Step 2: Cook the Aromatics

In the same pan, sauté onions, garlic, and cashews until fragrant. Let the kitchen embrace the aromatic symphony.

Step 3: Add Spices

Stir in garam masala, turmeric, cumin, coriander, and cinnamon. Toast the spices for a minute, releasing their enchanting aromas.

Step 4: Add Tomatoes & Blend

Add tomato paste and chopped tomatoes, simmer for 5 minutes, then blend until smooth. Combine with coconut milk, reintroduce tofu, and season to perfection.

🍽️ How To Serve

To create a culinary masterpiece, serve this fragrant vegan tikka masala over fluffy basmati rice, jasmine rice or opt for a low-carb alternative like cauliflower rice. The rice acts as a perfect side for this tikka masala, soaking up the rich, creamy curry sauce.

Place a dollop of coconut yogurt on the side for a refreshing contrast and sprinkle with a handful of fresh cilantro to take each bite to the next level.

If you're feeling a bit extra, serve homemade vegan garlic naan bread on the side for a some soft, garlicky goodness - perfect for mopping up every last bit of that irresistible sauce.

Extra Tip: I like to add a few toasted cashews on top for extra texture and a delicious crunch!

❄️ How To Store Leftovers

Store any leftovers of this vegan tofu tikka masala in an airtight container in the refrigerator for up to 3-4 days.

🔜  Related Recipes