CHICK’N TIKKA MASALA 🔥

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!