“Chicken” Tikka

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“Chicken” Tikka

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Adjust Servings:
1 pack extra-firm Tofu Alternatively, you can use vegan chicken fillets
1 juiced Lime
1 handful Parsley
For the marinade:
4 tablespoons Plant-based yogurt
1 tablespoon Olive oil
1/2 teaspoon Paprika
1/2 teaspoon ground Coriander Alternatively, you can use asafetida
For the masala:
1 tablespoon Dried onion
1 red Sweet bell peppers
1 tablespoon Red chili paste
4 Cardamom seeds
2 Clove
1 Bay leaves
1/4 teaspoon Garlic powder
1 tablespoon grated Ginger
1/2 teaspoon Cinnamon
1 tablespoon Garam Masala
1 jar Tomato sauce
To taste Sea salt
3 tablespoons Olive oil

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

One of the most popular dishes in the UK, chicken tikka is a masala that you can easily prepare at home with tofu or vegan chicken fillets.

  • 45 minutes
  • Serves 4
  • Easy


  • For the marinade:

  • For the masala:



One of the most contended dishes between India and the UK, chicken tikka is a masala dish of marinated chicken in an orange-colored creamy curry sauce. The dish one of the most popular in the UK. Here, we have prepared it with extra-firm tofu as a chicken substitute. You can also prepare it with vegan chicken fillets: it will be a success either ways!

To prepare chicken tikka, dice the tofu, then marinate it in a yogurt-and-spice mix. Transfer to a baking dish and bake for 20 minutes.

In the meanwhile, prepare the masala by cooking the red pepper in oil, spices, and tomato sauce. When the tofu is baked, transfer to the masala pot and finish the cooking.

Serve with a drizzle of lime juice and some fresh parsley.

Enjoy with rice or naan bread.

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5 minutes

Slice and dice

Squeeze the tofu and pat it dry with a clean towel. Then, dice it. Rinse well the bell pepper, quarter it, and de seed it. Then, slice it into thin strips. Put the cardamom, clove, and bay leaf in a mortar, and grind them. Finally, grate the fresh ginger.

3 minutes

Prepare the marinade

Preheat the oven to 350 degrees. In a bowl, mix together the yogurt, paprika, olive oil, and coriander.

22 minutes

Bake the tofu

Toss the tofu pieces into the marinade and mix well to evenly coat all the pieces. Transfer to a baking tray lined with parchment paper and put in the oven for 20 minutes. Then, take out of the oven and set aside.

10 minutes

Prepare the masala

Heat the oil in a large casserole, then add the ground spices, red chili paste, and red pepper. Cook for 5 minutes, stirring, then add the grated ginger, garlic powder, cinnamon, and garam masala. Add 15 cl of water, and cook until it’s evaporated. Then, add the tomato sauce and continue to cook for 3-4 more minutes.

5 minutes

Finish the cooking

Add the tofu to the masala, mix well, and finish the cooking for 5 more minutes. If you want a thicker masala, put in the oven at 350 degrees for 5 minutes.


Garnish and serve

Transfer the “chicken” tikka to the serving plates, then drizzle with lime juice and sprinkle with fresh parsley. Enjoy hot accompanied by rice or naan bread.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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