Seitan Tikki Masala

Chicken Tikki Masala is apparently a much beloved menu item in Indian restaurants, especially in Great Britain where it is believed to have been invented sometime in the second half of the 20th century. For this dish, Chicken is marinated with spices and yogurt, baked in a tandoor oven, and then served in a creamy tomato sauce. I think garlic naan is common go-with.

Allrecipes and recipezaar have a recipe from the Chicago Tribune that is massively popular. Vivacious Vegan has a seitan spin on this that I used along with a recipe from Cook’s Illustrated.

This was a huge hit. I served this over rice and the Big Guy had three servings. Between the two of us we really did lick our plates clean. There was not a bit left. The Little Guy just had the rice.

I better record what I did before I forget.

Seitan Tikki Masala

Saute 1 chopped onion in enough olive oil to generously cover pan.
When onion is translucent, add 1 seeded and minced Serrano pepper.
Add 2 minced cloves garlic (actually I had no garlic, but it would be nice to add next time).
Add 1-2 tsp. minced ginger (I used a take-out container of pickled ginger leftover from sushi).
When the onion starts to turn golden, add a bit of salt, pepper,
1/2 tsp. cumin, 1/4 tsp. coriander, 1 tsp. smoked paprika, and 1 1/2 tsp. garam masala.
Add 8 ounces well drained seitan, cut in 1″ pieces, and saute until starting to brown.
Mix in 2 tbl. to 1/4 cup ketchup or tomato paste and cook for another couple of minutes.
Add 14.5 ounce can diced tomatoes, and cook down juices.
Add 1/2 cup soy milk or cream (or coconut milk?)and cook down more.
I also added string beans, about 2 cups, and cooked them until tender.

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2 Responses to “Seitan Tikki Masala”

  1. Bubbe Says:

    where did you find garam marsala??? Could you leave out the pepper??

  2. Laura Says:

    McCormick makes Garam Masala. I got it in Stop & Shop or Shop Rite. I guess you could leave out the pepper . . . .

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