QUORN TIKKA MASALA
This is a vegetarian version of the traditional Indian dish Chicken tikka masala. Seitan, cubed tofu, or paneer can be substituted for quorn.
Provided by WhitneysWonders
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Defrost quorn tenders in the microwave for about a minute.
- Mix quorn with yogurt and tikka paste and marinate in the refrigerator for 1-6 hours.
- Take tenders out of marinade,(keep the remaining marinade, as you will need it later), and bake on cookie sheet until some of the yogurt bakes away (do not over cook tenders, or they will be dry).
- At medium temperature, heat baking spray in sauté pan.
- When the pan is hot, add the onion and pepper.
- Sauté for 1-3 minutes, then add the spice (with garlic powder, curry, graham masala, ginger powder, vinegar, grated ginger, soy sauce, diced garlic, turmeric, cumin, chili powder, and salt) mixture.
- Stir for 2 minutes.
- Combine 1 tbsp lukewarm water with the yogurt marinade that was kept aside earlier.
- Slowly add this mixture to the pan, letting about half of the liquid evaporate.
- Add the tomato puree and stir briefly.
- Add the silk and quorn tenders (or other chicken substitute pieces) and cover and simmer on low heat, for approximately 10-15 minutes.
- Remove from heat and let cool slightly.
- Salt and pepper to taste.
Nutrition Facts : Calories 52.9, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 877.9, Carbohydrate 9.4, Fiber 1.3, Sugar 5.7, Protein 3.8
NEXT LEVEL TIKKA MASALA
Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h20m
Number Of Ingredients 27
Steps:
- Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and ½ tsp salt. Set aside while you make the marinade.
- In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).
- To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.
- Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
- Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.
Nutrition Facts : Calories 646 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.31 milligram of sodium
CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 22
Steps:
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g
More about "quorn tikka masala recipes"
QUICK, EASY, MEAT-FREE TIKKA MASALA RECIPE | QUORN
From quorn.co.uk
5/5 (341)Total Time 15 minsServings 4Calories 265 per serving
- Bring the tomato passata to a boil with the stock and cook for 8-10 minutes. Add a pinch of sugar if necessary to remove any unwanted acidity
- Meanwhile, heat the oil in a pan and fry the red pepper for 2-3minutes. Stir in the onion, Quorn Pieces, garlic and Tikka paste and continue to fry for a further 5-6 minutes
- Add to the tomato passata and vegetable stock and bring to the boil. Cook for a further 2 minutes. Stir in the coriander and yoghurt
VEGETARIAN TIKKA MASALA | MEAT-FREE RECIPES | QUORN
From quorn.co.uk
5/5 (540)Total Time 1 hrServings 4Calories 242 per serving
QUORN TIKKA MASALA (PRESSURE KING PRO 6L) | DREW & COLE
From drewandcole.com
CHICKEN TIKKA MASALA WITH RICE READY MEAL FROM QUORN
From quorn.ie
LFC RED RECIPE - TIKKA MASALA WITH QUORN PIECES - YOUTUBE
From youtube.com
INDIAN FOOD RECIPES | VEGETARIAN & VEGAN DISHES | QUORN
From quorn.ie
TANTALISING TIKKA MASALA READY MEAL | NEW RECIPE | QUORN
From quorn.co.uk
MEXICAN PIZZA WITH QUORN MEAT FREE PIECES RECIPE | QUORN SG
From quorn.sg
9 TOP-RATED TIKKA MASALA RECIPES
From allrecipes.com
QUORN TIKKA MASALA (PRESSURE KING PRO 3L) | DREW & COLE
From drewandcole.com
QUORN TIKKA MASALA (PKP 4.8L & 5.7L) | DREW & COLE
From drewandcole.com
VEGETARIAN TIKKA MASALA WITH QUORN PIECES RECIPE
From netmums.com
HEALTHY TIKKA MASALA RECIPE WITH CHICKEN OR QUORN …
From justaveragejen.com
VEGETARIAN TIKKA MASALA | LFC RED RECIPES | QUORN
From quorn.co.uk
QUORN TIKKA MASALA (PRESSURE KING PRO 5L) | DREW & COLE
From drewandcole.com
15 QUORN CHICKEN TIKKA MASALA - SELECTED RECIPES
From selectedrecipe.com
VEGETARIAN INDIAN TIKKA SKEWERS WITH SALAD | QUORN
From quorn.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love