Vegan Masala Recipe
Vegan Chicken Tikka Masala
Plant-based chick’n simmers in a creamy tomato-coconut masala fragrant with cardamom, fenugreek, cumin and garam masala.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
This Vegan Chicken Tikka Masala brings a classic dish home, allowing you to enjoy its warm spices and comforting creaminess with plant-based goodness.
Serving idea
Best served simply
Pair with basmati rice or warm naan alongside a side of mango chutney for a balanced meal.
Cook the recipe
Method
- 1
Heat 2 tablespoons of oil in a large, heavy-based saucepan. Add 1 finely diced large onion and a pinch of salt, sautéing on low heat for about 10 minutes until the onion is soft, translucent, and starting to brown slightly.
- 2
Stir in 4 grated garlic cloves and a grated thumb-sized piece of ginger, cooking for 1 minute until fragrant.
- 3
Add 2 teaspoons of garam masala, 1 teaspoon of chili powder (if using), 1 teaspoon of cumin, 1 teaspoon of ground cardamom, 1 teaspoon of dried fenugreek leaves (if using), and 1 teaspoon of turmeric. Incorporate a splash of water to prevent the spices from scorching, cooking for another minute to bloom the spices.
- 4
Mix in 1 tablespoon of tomato puree and cook for an additional minute before adding 1 tin of finely chopped tomatoes, 1 tin of coconut milk, and 320 g of plant-based chick’n.
- 5
Simmer on medium-low heat for 20 minutes, or until the sauce thickens and becomes creamy. Season to taste with salt and the juice of 1/2 lemon.
- 6
Serve garnished with a small handful of finely chopped coriander.
A few useful notes
Notes
- This masala sauce thickens over time, making it ideal for leftovers; simply reheat gently on the stove, adding a splash of water if too thick. Adjust seasoning as needed before serving.
- The texture of the chick’n will remain tender, and the spices will deepen in flavor if allowed to sit for a while.
- For a creamier sauce, you can add a bit more coconut milk.
Gather everything first
Ingredients
- 2 tablespoons neutral oil (sunflower, vegetable)
- 1 large onion, finely diced
- 4 garlic cloves, grated
- 1 inch ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon chili powder (optional)
- 1 teaspoon cumin
- 1 teaspoon ground cardamom
- 1 teaspoon dried fenugreek leaves (methi, optional)
- 1 teaspoon turmeric
- 1 tablespoon tomato puree
- 1 x 400 g tin of finely chopped tomatoes or passata
- 1 x 400 g tin of coconut milk
- 320 g plant-based chick’n (any brand)
- Juice of 1/2 lemon
- 2 tbsp fresh coriander, chopped
- 1 tsp salt
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