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Easy 30-minute Vegan chicken Tikka Masala recipe

Deeply flavored and ultra creamy vegan chicken tikka masala - this creamy chicken Tikka Masala is luscious and rich and full of meaty thick tofu slices. We’re talking incredible flavors, silky rich sauce, meaty textures, amazing spices, and veggies ladled into a bowl of fragrant coziness. And all of this is made in only 30 minutes! 
Deeply flavored and ultra creamy vegan chicken tikka masala - this creamy chicken Tikka Masala is luscious and rich and full of meaty thick tofu slices. We’re talking incredible flavors, silky rich sauce, meaty textures, amazing spices, and veggies ladled into a bowl of fragrant coziness. And all of this is made in only 30 minutes! 
Simone - Munchyesta.com
Prep Time 8 minutes
Cook Time 22 minutes
Serving Size 4 people

Ingredients

  • 1 pack (250g) Extra Firm Tofu sliced
  • 1-2 tbsp Garam Masala or curry paste
  • 1 large Yellow Onion chopped finely
  • 2-3 cloves Garlic finely chopped or minced
  • 1 tbsp Fresh Ginger grated
  • 1 can Coconut Milk or your plant milk of choice
  • 1 tbsp Tomato Paste
  • 1 tsp Ground Turmeric
  • 1 tsp Paprika
  • 1 tsp Salt more to taste if needed
  • ½ tsp Ground Black Pepper
  • 1 handful Fresh Cilantro or Fresh Basil chopped

Instructions

  • Drain the tofu, then pat it dry with a paper towel. Cut the tofu into slices and fry them on a non-stick pan with a tablespoon of garam masala paste or curry paste. Fry until golden and crispy and set aside.
  • In a large pan, sauté the onion, garlic, and ginger over medium heat for about 10 minutes, or until the onion is translucent.
  • Add the tomato paste and the spices (garam masala, turmeric, and paprika) to the pan. Stir well and cook for another 2-3 minutes.
    Pour in the coconut milk to the pan and stir.
  • Add the fried tofu slices to the pan and let the mixture simmer for 10-15 minutes, or until the sauce thickens and the flavors have melded together.
    Adjust the salt and pepper to taste.
  • Once done, serve the tikka masala over rice and garnish with cilantro.
    And there you have it, a delicious and creamy vegan chicken tikka masala!

Instant Pot vegan Chicken Tikka Masala instructions:

  • Turn your instant pot to sauté and add the chopped onions, spices, and vegetables. Cook until the onions have softened, stirring often to cook evenly.
  • Place all the remaining ingredients in an instant pot. Cook on high pressure for 8 minutes.
  • Release the pressure and stir to mix everything well. Taste to see if more salt or other seasoning is needed.
  • Leave to rest for 2 minutes to let the sauce thicken slightly.Serve with a side of steaming fluffy rice or couscous and enjoy.

Slow Cooker Vegan Chicken Tikka Masala cooking instructions:

  • Add all the ingredients to the crockpot.
  • Place the lid on, and set the timer to cook on high for 5-6 hours or on low for 7-8 hours. Let the steam release naturally. 
    Serve with a side of fluffy rice or couscous and enjoy.

Notes

Homemade garam masala paste Key Ingredients:
  • 2-3 garlic cloves
  • 1 shallot, chopped
  • 1-2 red chili peppers, seeds removed
  • 2-inch piece of fresh ginger, peeled and chopped
  • 1 tablespoon of ground coriander
  • 1 tablespoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground turmeric
  • Salt and pepper to taste
  • 2 tablespoons of vegetable oil
How to make homemade garam masala paste
  1. Put the garlic, shallot, red chili peppers, and ginger in a food processor and pulse until finely chopped.
  2. Add the spices (coriander, cumin, cinnamon, cloves, and turmeric) to the food processor and pulse until everything is combined.
  3. While the food processor is running, slowly drizzle in the vegetable oil until the mixture forms a smooth paste.
  4. Adjust the seasoning with salt and pepper to your taste.
  5. You can store the paste in an airtight container in the fridge for up to a week.