Ingredients with Measurements:
- 1 package of vegan chicken (such as Beyond Meat or Gardein)
- 1 cup of plain vegan yogurt
- 1 tablespoon of lemon juice
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 can of tomato sauce
- 1 cup of vegetable broth
- 1/2 cup of coconut cream
- 1 tablespoon of garam masala
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large mixing bowl
- Skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the vegan chicken, yogurt, lemon juice, cumin, coriander, paprika, turmeric, cayenne pepper, and salt. Mix well and let marinate for at least 30 minutes.
2. Heat the vegetable oil in a skillet or wok over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the marinated vegan chicken and cook until browned on all sides, about 5 minutes.
5. Add the tomato sauce, vegetable broth, coconut cream, and garam masala. Stir well and bring to a simmer.
6. Reduce the heat to low and let simmer for 15-20 minutes, stirring occasionally.
7. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking the vegan chicken and onion, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 20g
Protein: 20g
Sodium: 800mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Vegan chicken can be substituted with tofu or seitan.
- Coconut cream can be substituted with cashew cream or soy creamer.
- Vegetable broth can be substituted with water or vegan chicken broth.
Variations:
- Add diced bell peppers and/or mushrooms to the sauce for extra flavor and texture.
- Use different spices such as cinnamon, cardamom, or nutmeg for a unique twist.
- Add a tablespoon of vegan butter at the end for a creamier texture.
Tips and tricks:
- Make sure to marinate the vegan chicken for at least 30 minutes to allow the flavors to develop.
- Use a non-stick skillet or wok to prevent the vegan chicken from sticking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftover vegan chicken tikka masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegan chicken tikka masala in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the vegan chicken tikka masala in a bowl or on a plate with a side of rice or naan bread.
Garnishes:
Garnish with chopped fresh cilantro, sliced green onions, or a dollop of vegan yogurt.
Pairings:
Pair with a side of basmati rice, naan bread, or roasted vegetables.
Suggested side dishes:
- Cucumber raita
- Roasted cauliflower
- Saag paneer (made with tofu or vegan cheese)
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegan chicken thoroughly to prevent any foodborne illnesses.
Food history:
Chicken tikka masala is a popular Indian dish that originated in the United Kingdom in the 1960s. It is a creamy tomato-based curry that is typically made with chicken, but can also be made with tofu or vegetables for a vegan version.
Flavor profiles:
The vegan chicken tikka masala is a creamy and spicy dish with flavors of cumin, coriander, paprika, and garam masala.
Serving suggestions:
Serve the vegan chicken tikka masala with a side of rice or naan bread for a complete meal.
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Region: Indian