What The Cluck Mild Vegan Tikka Masala Recipe

What The Cluck Mild Vegan Tikka Masala Recipe

A mild mannered vegan tikka masala recipe that's certainly something to cluck about!




10 min




  • 1 pack The Vegetarian Butcher Chicken Chunks
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 clove garlic, diced
  • 3 cm fresh ginger, grated
  • 1 red chilli, diced
  • 1 tsp garam masala
  • 1 tin canned chopped tomatoes
  • 200 ml low fat coconut milk
  • 1 tsp chilli powder
  • 250 gram cooked white basmati rice to serve
  • 2 naan breads to serve
  • 2 tbsp coconut yogurt to serve
  • 2 tbsp toasted flaked almonds
  • 2 tbsp chopped coriander leaf
  • Serving size 2

    Quantity per portion

    • Energy kcal 664
    • Protein 18.6g
    • Carbohydrates incl. Fibers 85.9g
    • Carbohydrates excl. Fibers 77.3g
    • Sugars 13.2g
    • Fiber 8.5g
    • Fats 29.5g
    • Saturated fats 4.7g
    • Unsaturated fats 18.2g
    • Monounsaturated fats 8.1g
    • Polyunsaturated fat 10.1g
    • Trans fat 0.1g
    • Cholesterol 0mg
    • Sodium 919mg
    • Salt 2.29g
    • Calcium 13%
    • Iron 21%
    • Potassium 20%
    • Vitamin C 71%
    • Vitamin A 18%

Preparation method

  1. Heat 1 tbsp vegetable oil in a large, deep frying pan over a medium heat and fry the onion, garlic, ginger, red chilli, and garam masala, stirring until soft.

  2. Pour over the tin of chopped tomatoes and the coconut cream, stir to combine, then blitz until smooth with a hand-held stick blender. Then lower the heat and allow the sauce to simmer for 10-15 minutes.

  3. Meanwhile, skewer The Vegetarian Butcher What the Cluck No Chicken Chunks and season with a little garam masala, chilli powder and salt then fry in a pan with 1 tbsp vegetable oil, over a medium heat, until crisp and lightly golden on both sides.

  4. Serve your rice up in mounds on two plates, then lay your skewers on the rice and spoon over the tikka masala sauce. Serve with toasty naan bread and top with a spoonful of dairy-free coconut yoghurt, toasted, flaked almonds, chopped coriander.

  5. Enjoy!