Ingredients Print

Check off ingredients as you go

Serves 6

• 6 boneless chicken thighs or chicken breast cutlets

For the marinade

• 250 ml (1 cup) plant-based cream (soy or rice)
• 1 small can (135 g / 4.75 oz) tomato paste
• 1 piece (1 cm / ½ inch) fresh ginger, minced
• 1 clove garlic, minced

For the sauce

• 1 onion, chopped
• 1 piece (1 cm / ½ inch) fresh ginger, minced
• 1 can (400 g / 14 oz) crushed tomatoes
• Juice of 1/2 lemon or lime
• 2 Tbsp neutral oil
• 1/2 bunch fresh cilantro (coriander)
• 2 tsp garam masala
• 1 level Tbsp ground coriander
• 2 tsp turmeric
• 1 tsp ground cumin

If you change the number of serving, consider adjusting cooking times!

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Marinating the chicken tikka masala

1. In a glass dish that’s not too big and has slightly high sides (or a mixing bowl), combine the plant-based cream, 1 cm of minced ginger, the minced garlic clove, 1 tsp garam masala, 1 tsp turmeric, 1 tsp cumin and 1 tsp ground coriander.
2. Cut the chicken into 4-5 cm (1½-2 inch) pieces and add them to the marinade. Refrigerate for at least 30 minutes, and if possible a few hours.

Cooking the chicken tikka masala

3. In a sauté pan, brown the chopped onion in the 2 Tbsp neutral oil for about ten minutes.

4. Add the ginger, then the chicken and its marinade. Cook for 15 minutes, stirring regularly.

5. Add the can of crushed tomatoes along with 1 small glass of water, 1 tsp garam masala, 1 tsp turmeric, 1 tsp cumin and 1 tsp ground coriander, then cover and simmer over low heat for about 20 minutes.

Serve with naan or fragrant basmati rice.

Tips

You can swap the soy or rice cream for homemade cashew cream.

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