easy tikka masala

Vegan Tikka Masala is so easy to make at home and tastes 1000 times better than take-out. With &quot;chicken-style&quot; tofu and a perfectly spiced, creamy sauce, this popular dish just got the best vegan makeover!

Vegan Tikka Masala

(16-ounce) blocks extra-firm tofu

olive oil

cornstarch

salt

onion,

garlic,

ginger

garam masala

cumin

turmeric

coriander

cayenne pepper

tomato sauce

(13.5 ounce) can full fat coconut milk

water, as needed to thin the sauce

chopped cilantro

Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great &quot;chicken-style&quot; texture for this dish.

Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.

While the tofu bakes, prepare the sauce: Add 2 tablespoons of olive oil in a large pan over medium-high heat. Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato sauce and coconut milk. Stir until smooth and combined, then simmer for about 10 minutes, stirring frequently.

If the sauce is too thick, add the 1/4 cup of water to thin. When the tofu is done baking, add it to the sauce and stir to coat the pieces.

Serve hot with rice and chopped fresh cilantro, if desired.

Delish.com brings you this easy recipe for the best homemade Chicken Tikka Masala.

Chicken Tikka Masala

lb. boneless skinless chicken breasts,

onion, chopped

tbsp. ginger

paprika

tsp. garam masala

tomatoes

heavy cream

Kosher salt

cilantro,

Rice

When you're eating Indian, do you prefer rice or naan?

Zero flavor and very watery, made this in the instapot per this sites directions.

I enjoyed this recipe quite a bit. So easy and simple. Super tasty. I will definitely be cooking this again.

I did however add like triple the amount of spices. :)

We loved it. We are west indian and eating our food all the time is getting tiring. Making this was a great add to our menu especially because the kids loved it!

This is a keeper. 2 changes I made: Instead of heavy cream I used 1 cup plain Greek yogurt and 1 can of coconut milk. Since my garam masala spice is spicy, I reduced cayenne from 1 tsp to a half tsp.  Came out perfectly for our spicy palate.

Good and spicy! Especially with very hot types of cayenne. Pretty easy and straight forward instructions.  I will make this one again, but I’ll try it with lighter cream.

I love it. It’s simple, quick and delicious.

So glad I used only 1/2 a teaspoon of cayenne in this! Great flavor, I followed it exactly (except the cayenne- you can always add more!). As we are doing low-carb, I served this over "riced" cauliflower. We loved it, thank you!

I love this recipe! I make with chicken thighs though and pre-cook in the oven.

Sucked.  Bland and not flavorful in the least.  Adding salt doesn’t help — it just makes it salty.

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Vegan Tikka Masala

Chicken Tikka Masala

Top 2 easy tikka masala recipes from across the web

The most viewed easy tikka masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tikka Masala

Chicken Tikka Masala

The most viewed easy tikka masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine