Rich, creamy and full of spice – this plant-based tikka masala hits every craving.
Serves: 2-3 Time: 35 mins
Ingredients: • 1 pack THIS Isn’t Chicken (or any vegan chicken alternative) • 1 tbsp oil (veg or coconut oil works well) • 1 onion, finely chopped • 2 garlic cloves, minced • 1 inch ginger, grated • 1 tsp cumin seeds • 1 tsp ground coriander • 1 tsp garam masala • 1 tsp turmeric • 1 tsp smoked paprika • 1 tsp chilli powder (adjust to taste) • 2 tbsp tomato purée • 1 tin chopped tomatoes • 100ml coconut milk or plant cream • Salt to taste • Fresh coriander for garnish
Method: 1. Sear the chick’n: Heat oil in a pan and fry the plant-based chicken until golden. Remove and set aside. 2. Build the base: In the same pan, add cumin seeds until they sizzle. Add onion and cook until golden. Stir in garlic and ginger. 3. Spice it up: Add all spices and cook for 1–2 mins to release their aroma. Stir in tomato purée and cook for another minute. 4. Simmer the sauce: Pour in chopped tomatoes, season with salt, and simmer for 10 mins. Add coconut milk and stir well. 5. Bring it together: Add back the chick’n and simmer for 5–10 mins until fully coated and heated through. 6. Garnish & serve: Top with chopped fresh coriander. Serve with fluffy rice, naan, or both!
