Prep 30 mins
Cook 45 mins
My all time favorite Indian dish - Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I'd never have again. Thanks to the folks at Gardein, their 'chicken scallopini' makes this carnivorous dish, 100% vegan friendly!
- 4 vegan chicken, scallopini breasts by Gardein (available at most Whole Foods stores)
- 1 cup soy yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground red pepper
- 2 teaspoons fresh ground black pepper
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons minced fresh ginger
- 6 bamboo skewers
- 1 tablespoon Earth Balance margarine
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1⁄2 teaspoon salt
- 1 (8 ounce) can tomato sauce
- 1 cup coconut milk (can substitute lite)
- 1⁄4 cup frozen peas
- 1⁄4 cup fresh cilantro, chopped
- Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
- Soak bamboo skewers in warm water while preparing sauce.
- For sauce, melt 'butter' on medium heat until melted.
- Add garlic and cook for 1 minute.
- Stir in coriander, cumin, paprika, garam masala and salt.
- Stir in tomato sauce and simmer for 15 minutes.
- Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
- Thread Gardein chicken onto skewers and discard marinade.
- Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
- Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
- Garnish with fresh cilantro and serve with Basmati or Jasmine rice.
This was really tasty. I used the grilled faux chicken from the brand "Beyond Meat" as I like it better than Gardein. We did not use the skewers. The sauce was really flavorful. DH, who eats meat, does not like the texture of the faux meat (I like it just fine) and therefore would prefer to try the dish again with mushrooms or tofu. I'm not vegan, so I used Greek yogurt. I decreased the amount of cinnamon per personal preference. Thanks for a nice dinner!
Fantastic sauce! I actually don't think you need to marinate the mock chicken (I used pre-diced seitan) at all, but grilling or broiling will help give it a firmer texture. Since it's thrown into the red sauce anyway I really didn't taste any of the yogurt marinade at all. All I changed was omitting the salt in the red sauce (since the marinade tasted quite salty to me) and then broiling the seitan on a baking sheet until it brown and more firm. Will definitely make again. So simple, took only about 45 minutes total after work (and I'm a slow cook!)
This was AWESOME!!! I followed the recipe to the letter, except I did omit the cilantro. I used light coconut milk, to save on calories. I also used Wildwood brand unsweetened, plain, probiotic, Soyogurt. I did not cut the "chicken" into cubes. I just left them as "breasts" and marinated them. After about an hour, I wiped off the excess marinade and then threw them on the grill on low/med. They came out fantastic! After they were grilled, I cut them into bite sized pieces and added them to the Sauce. Oh, the beautiful sauce. I think I'm in love. It was so good. I could just eat the sauce by the gallon. Next time I make this, I will double the sauce so that I have plenty. I am not a vegetarian, but I have been vegetarian curious recently. My neighbor is a vegetarian and I made this and shared it with her. We both just fell in love with this dish. She has asked for the recipe. If being vegetarian can be this delicious, I think I just might become one full-time! I couldn't be happier with this recipe and this dish. The next time I make this, I will also add about 1/2 teaspoon cayenne pepper to give it a little heat. Thank you, Vegan hogg, for posting this recipe!