Soya Tikka Masala

…a quintessential British favourite, Tikka Masala is undeniably delicious, we’ve created the perfect vegetarian alternative.

Serves 4


250g Tandoori Soya Tikka, (please see previous recipe)
3 tbsp vegetable oil
1/2 tsp cumin seeds (jeera)
1 1/2 tsp ginger paste
2 tsp garlic paste
2 medium onions, finely chopped
1 green chilli, finely chopped
15g cashew nuts
1 tsp dried fenugreek leaf (kasoori methi)
1 tbsp almond powder
4 tbsp natural yoghurt
100ml double cream
200ml water
200g canned chopped tomatoes
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp chilli powder
1 tsp salt, or to taste
handful of chopped coriander
Basmati rice, to serve


Remove the cutlets from the sticks, wash and then pat dry the Soya Cutlets with a paper towel. Carefully cut each cutlet into 5/6 pieces.

Heat 2 tablespoons of oil in a large casserole pan on a medium- high heat and scatter in the cumin seeds, lightly toast for about a minute. Add the onions, garlic, ginger, cashews, fenugreek, chillies, and cook for a further 10 minutes, or until softened and lightly golden.

Add the canned chopped tomatoes and reduce heat and allow to simmer, stirring often, until sauce thickens for 7-8 minutes. Then add the turmeric, almond powder, yoghurt and double cream, mix well and cook for a further 5 minutes. Add the garam masala, chilli powder and salt. Sauté well until all ingredients are well combined and allow to simmer on a low heat for 5 minutes.

Transfer the mixture to a blender, add 200ml of water and grind to a paste and set a aside.

Heat 1 tablespoon of oil in a large casserole pan on a medium-high heat, add the blended mixture and cook well for 10-15 minutes, stirring often. Add the Tandoori Soya Tikka to the mixture and cook for a further 5 minutes, bring gently to a boil.

Serve in a bowl and garnish with chopped coriander, accompany with Basmati rice.

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