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  • Writer's pictureKayla Berman

Chicken/Tofu/Veggie Tikka Masala

I’m terrible at recipes but let’s try the Israelidelicious way!

For best results I suggest marinating your chicken or tofu in a yogurt mixture with lemon juice, two spoons of on the rack Tikka Masala Seasoning and a bit of salt. This step can also work with dairy free yogurt or coconut milk!

Let sit for as long as possible, 24 hrs would be best and then sear in a hot pan on all sides. Take out of pan and save for later, (doesn't need to be fully cooked through, will cook more with sauce later)

Chop up an onion, a big one, if it’s small add two - Honestly however much or little onion you want is the perfect amount.

Sautee for a couple of minutes with a neutral oil (Not olive oil) (Ghee preferable)

Next comes the ginger and garlic. Again, add as much as you want, if you get tired after three cloves of garlic. That’s the amount you need. For a trick and also for the right consistency I always grate my ginger and my garlic.

DON'T FORGET TO SALT! Now is the perfect time!

Add in half a small container of tomato paste (a whole one is fine too but I usually use my second half for another dish I’m making alongside this)

Sauteed in the oils, add On the Rack by Israelidelicious Tikka Masala Seasoning. Again, as much or as little as you want. I think I added 4 Tablespoons but then ended up adding more later. It’s best to add now to bring out flavor.

Stir in half a can of crushed tomatoes (whole can is fine)

Add back the chicken or tofu. You can also add any other vegetables at this point.

Simmer all together with the lid on for 20 minutes or enough time for the liquid to reduce. (If there’s still a lot of liquid leave the lid off.)

Check for seasoning, add more of the tikka masala spice mix if necessary and salt of course! (If it tastes like something is missing, most of the time you’re just missing salt, such an important step!)

To finish add a splash of cream or coconut milk

Serve alongside basmati rice!

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