Undisputedly Britain’s favourite – the humble chicken tikka masala, now made Meatless with our delicious plant-based chicken breasts; perfect for curry night with all the sides.
Ingredients
For the meatless marinade
- 4 Meatless Farm Plant-Based Chicken Breasts, cut into large chunks
- 1 1/2 tsp Kashmiri chilli powder
- 1 tsp tumeric
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 1/2 tsp sweet paprika
- 6 garlic cloves
- 20g ginger paste
- Juice of 1 lemon
- Handful fresh coriander
- 100g vegan Greek-style yogurt
For the sauce
- 50ml vegetable oil (plus a little extra for griddle pan)
- 1 large onion finely sliced
- 5 garlic cloves minced
- 1 green chilli finely chopped
- 20g ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp brown sugar
- 400g tinned chopped tomatoes
- 200ml coconut cream
- 1 tsp salt
- Juice of 1 lemon
To serve (optional)
- Chopped cashews
- Crispy onions
- Fresh corriander roughly chopped
- Vegan naans/rice
- Mango chutney
Method
- Place all marinade ingredients (bar Meatless Farm Plant-Based Chicken) in a food processor and blitz until smooth.
- Pop your Meatless Farm Plant-Based Chicken chunks into a bowl, pour over your marinade, mix and set aside.
- Meanwhile, heat the oil in a large, deep, non-stick pan over a high heat and then add the onion and garlic and cook until golden and translucent ensuring to stir so that nothing catches.
- Reduce to a medium-high heat, add the chillis, ginger paste, cumin, coriander and brown sugar and cook for a few more mins until fragrent and caramelized. Add the tinned tomatoes, coconut cream and salt and simmer for 15 mins.
- Whilst your sauce is simmering away, remove your Meatless Farm chicken chunks from the marinade and pierce onto soaked wooden skewers. Pop your remaining marinade to one side ready for later.
- Oil your griddle pan and place over a high heat. Once smoking add your Meatless skewers and cook for a few mins until slightly blackened before flipping and cooking for a further 3 mins.
- Remove your skewers from the griddle pan and once slightly cooled remove ”chicken” chunks from skewers before adding to the simmering sauce along with the remaining marinade mixture and lemon juice. Simmer for a further 5-10 mins
- Serve the curry into bowls, sprinkle with chopped cashews, crispy onions and coriander and enjoy alongside all of your favourite Indian sides
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
