Chickun Tikka Masala

Chickun Tikka Masala

Servings: 4

Ingredients

  • 1 (12oz) package Rerooted Chickun Chunks or Shreds

Ginger Garlic Paste

  • 8 cloves garlic
  • 3 inches fresh ginger sliced
  • 1 tbsp olive oil

Marinade

  • cup or one 5.3 oz container plain, unsweetened vegan yogurt
  • 2 tsp ginger garlic paste from above
  • 2 tsp garam masala
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chili or 1/2 teaspoon cayenne
  • 1 tsp salt

Spice Mix

  • 1 ½ tbsp garam masala
  • 2 tsp Kashmiri chili or 1 teaspoon cayenne
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp dried fenugreek leaves

Curry

  • 3 serrano peppers or sub your favorite hot pepper, seeds removed
  • the rest of the ginger garlic paste
  • 3 tbsp vegan butter
  • 2 small or 1 large onion, chopped
  • 30 oz 2 15-ounce cans tomato sauce
  • 2 cups vegan heavy cream I used Silk brand heavy whipping cream. If not available you can use a 15oz can of full-fat, unsweetened coconut milk.
  • 1 tsp salt or to taste
  • 4 tbsp fresh cilantro to garnish

Instructions

Marinade

  • In a medium-sized bowl, combine the vegan yogurt, 2t of the ginger garlic paste, and the rest of the marinade ingredients. Toss in the chunks of prepared seitan and stir to coat. Allow to marinate for at least one hour.
  • Heat grill to medium-high and oil the grates. If you have a grill pan, that works perfectly for the chunks of seitan. Otherwise you can skewer them so they don't slip through the grill grates. Alternatively, you can use your broiler and place the chunks in a shallow cooking pan.
  • Cook the setain for a few minutes on each side, rotating until they are heated through and have achieved some crispy, browned, and even some slightly-blackened bits around the edges. Set aside.

Spice Mix

  • In a small bowl, stir together all of the ingredients for the spice mix.

Curry

  • Add the serrano peppers to the remaining ginger garlic paste in your food processor and blitz again until they are incorporated. If not using a processor, simply mince them fine and mix them into your reserved paste.
  • Heat 3T of vegan butter in a large sauce/sauté pan over medium heat. Add the chopped onion and sauté until it begins get tender, about 3-5 minutes. Add the rest of the ginger garlic paste that has been mixed with the hot peppers, and continue to cook for another 2-3 minutes until the onions are translucent.
  • Dump the spices from the bowl into the mix, and stir everything until the the dish becomes very aromatic, about another minute or two. Then add the tomato sauce and bring the dish down to a simmer, stirring occasionally for about 20-30 minutes.
  • Stir your chunks of seitan into the sauce and let them begin to heat through. Finally, add in the vegan heavy cream or coconut milk and mix until the dish is nice and creamy and hot. Garnish with cilantro and serve.