You’ll love this whole food, plant-based No-Chicken Tikka Masala, it’s simple to make and full of flavor!!
INGREDIENTS
3 cans jackfruit
1 tbsp tandoori masala
1 cup cashew cream (blend 3/4 cup soaked cashews with 1 1/2 cups of water)
2 tbsp minced fresh ginger
3 tbsp lemon juice
4 cloves garlic, minced
Optional:
1 tsp salt or to taste
Tikka Masala Sauce:
⅓ cup water
1/4 cup dried fenugreek leaves (kasoori methi)
2 tbsp tandoori masala
3 cups tomato puree
1 cup cashew cream
1/4 cup date paste
1/8 tsp cayenne pepper or to taste
Optional:
Salt to taste
INSTRUCTIONS
Drain the jackfruit and simmer on a pot of water for 10 minutes. Drain and rinse again.
In a bowl combine the cashew cream, tandoori masala, grated ginger, minced garlic, lemon juice, and minced garlic.
Place the jackfruit into the cashew cream marinade and mix to coat all the jackfruit. Cover the bowl and place in the fridge to marinate for at least 3 hours.
Add marinated jackfruit to a baking sheet and bake at 350F for 15 minutes, then broil for 3-5 minutes.
Prepare the sauce by heating some water in a large skillet, add the fenugreek and tandoori masala. Simmer for 1-2 minutes. Add the tomato puree, cashew cream, date paste or sugar, and cayenne. Allow to simmer for 5-10 minutes. Add extra water if the sauce is too thick.
Add the baked jackfruit to the sauce, mix and simmer for an additional 5 minutes. Garnish with fresh cilantro.
