Tikka Masala
tikka masala
creamy, savory, delicious!
serves 2-3.
INGREDIENTS
TIKKA
- PLANT-BASED CHICKEN: 1 package, strips or ground
- Spero Sunflower Cream Cheese: ¼ cup, The Original :D
- WATER: 2 tbsp
- OIL: 1 tbsp, we love avocado or EVOO
- KASHMIRI CHILI POWDER: 1 tsp
- TURMERIC POWDER: ½ tsp
- SPICES: salt & pepp, to taste
- FENUGREEK LEAVES: ½ tsp, dried
- GARAM MASALA: ½ tsp
GRAVY
- Spero Sunflower Cream Cheese: 1 tbsp, The Original :D
- ONION: 1, chopped
- GINGER: 1 tbsp, minced
- GARLIC: 1 tbsp, minced
- TOMATOES: 1 can (or 3 big ripe ones), diced
- TOMATO PASTE: 1 tbsp
- CORIANDER POWDER: 2 tsp
- TURMERIC POWDER: ½ tsp
- KASHMINI CHILI POWDER: 1 tsp
- DRIED FENUGREEK LEAVES/KASURI METHI: 2 tsp
- GARAM MASALA: ½ tsp
- CUMIN SEEDS: ½ tsp
- WATER: 2 tbsp (or as needed)
- MAPLE SYRUP: 1½ tsp
- SALT: to taste
- GARNISH: fresh cilantro & lemon juice
DO ITTT
TIKKA
- STIR Spero Sunflower Cream Cheese, spices, water, salt, & pepp into a smooth & thick batter.
- ADD plant-based chicken & mix until coated w/ mixture. *If using ground plant-based chicken, form into balls/chunks first
- MARINATE plant-based chicken for 30 min.
GRAVY
- HEAT a pan & add oil.
- ADD cumin seeds & let 'em sizzle.
- ADD onions, ginger, and garlic, & sauté until onions become golden.
- ADD turmeric, Kashmiri chili powder, coriander powder, & kasuri methi & sauté for 1 min.
- ADD tomatoes, tomato paste, & salt & let cook down until see some oil leaving the sides of the pan.
- ADD Spero Sunflower Cream Cheese & water and give it a stir.
- BLEND everything in a blender or food processor until smoooth.
ASSEMBLY
- BAKE marinated vegan chicken on a baking tray lined with parchment at 400ºF for 10 min.
- ADD baked chicken and garam masala to the gravy & let it simmer for 2 min.
- ADD maple syrup to balance the tartness.
- GARNISH w/ chopped cilantro & lemon juice.
- INDULGE in your new fave oh-so-satisfying & flavorful tikka masala!
Just placed my order and this will be the first thing I make with it!