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DIY Lifestyle

Easy Chicken Tikki Masala

(Vegan, paleo, gluten-free, dairy-free, healthy)
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Servings: 5 servings
Course: Dinner
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenders or breast - if you buy the breast make sure to cut up into thin slices like tenders are - replace with your favorite vegan meat like tofu or beyond meat if making vegan ** Read note above for how to substitute with vegan options
  • 1/2 bag of veggie mix - make sure to buy one where all the veggies are small and thinly sliced. My store calls this the coleslaw mix. ** Read note above for how to substitute for only a veggie tikki masala with no need for meat
  • Sauce:
  • 2 tbsp olive oil
  • 2 tbsp of your favorite vegan butter- mine is earth balance. Use regular butter if not making dairy-free
  • 1 large onion - diced
  • 1 tbsp garlic - minced
  • 1 tbsp fresh ginger - finely cut up
  • 2 1/2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp brown sugar - replace with coconut sugar or a sugar replacement like brown sugar stevia if need be
  • 15 oz can tomato sauce/puree
  • 1 1/4 cups heavy coconut cream - it can me a mixture of coconut and almond milk cream if that's all your store sells. Use regular heavy cream if you're not making dairy-free
  • Water- may be needed if sauce is too thick add in 1 tbsp increments - optional

Method
 

  1. Turn on your grill and set at medium to high heat. Then take your chicken and put on the grill to cook until nice and crisp. Note: Don't use any marinades on chicken because it will take away from the flavor of the sauce. If making vegan then grill/pan fry the way that meat call for. If only making this recipe with veggies skip steps 1 & 2 and start on step 3. ** Read Note above for more info on this
  2. Once your meat is cooked cut up into 1 inch size pieces. Then put to the side and start working on the sauce.
  3. Melt butter in a frying pan and add onions until they become caramelized. About 4 minutes.
  4. Add ginger and garlic and saute until fragrant (about 1-2 minutes), then add garam marsala, cumin, turmeric, chili powder, salt and pepper, stirring to combine everything.
  5. Pour in tomato sauce and let simmer for 15 minutes until the sauce thickens and turns a deep red color.
  6. Stir in the cream and brown sugar, add your chopped up grilled chicken and half of the veggie packet and cook until sauce is thick and bubbling.
  7. Serve over a bed of brown, white or basmati rice. Enjoy :)

Notes

** The final vegan substitution is for the chicken. If you're making this recipe vegan then use your favorite meatless substitute like tofu or beyond meat to replace the chicken ingredient. Just be sure to use in the same amount - 1lb. Pan fry your tofu or grill your beyond meat the way you prefer then come back to this recipe and start on step 3
** Or if you prefer to just double the amount of veggies in this recipe you can avoid the need for meat all together. Just start on step 3 of this recipe if you're only using veggies