Y’all know how much I love me some chicken tikka masala, but sometimes a girl just needs to switch it up and try something vegetarian. That’s why I’ve been obsessing over this Vegetarian Tikka Masala recipe I found online. The flavors are on point and it’s perfect for my fellow herbivores out there.
Ingredients:
– 1 cup plain Greek yogurt
– 1 tbsp lemon juice
– 2 tsp ground cumin
– 1 tsp ground cinnamon
– 1 tsp cayenne pepper
– 1 tsp freshly ground black pepper
– 1 tbsp grated fresh ginger
– 1 tsp salt
– 3 tbsp unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 jalapeno pepper, seeded and minced
– 2 tsp ground coriander
– 1 tsp ground cumin
– 1 tsp paprika
– 1 tsp garam masala
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can chickpeas, rinsed and drained
– 1 cup heavy cream
– 1/4 cup chopped fresh cilantro
Instructions:
1. In a small bowl, whisk together the yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger, and salt. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the onion, garlic, and jalapeno and cook until the onion is translucent, about 10 minutes.
3. Add the 2 tsp coriander, 1 tsp cumin, paprika, and garam masala and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes and their juice and bring to a simmer.
5. Add the chickpeas and simmer for 10 minutes.
6. Stir in the yogurt mixture and cream and cook until heated through, about 5 minutes.
7. Remove from heat and stir in the cilantro.
8. Serve with rice and naan and enjoy!
Now, if you’re someone who loves their meat, I’ve got you covered too. Check out this Instant Pot Chicken Tikka Masala recipe that is whole30 approved and will have you drooling.
Ingredients:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp ghee or coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 red bell pepper, chopped
– 1 tbsp garam masala
– 2 tsp smoked paprika
– 2 tsp ground cumin
– 1 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 1/2 cup coconut cream
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
Instructions:
1. Set your Instant Pot to sauté mode. Heat the ghee or coconut oil until melted.
2. Add the onion, garlic, ginger, and red bell pepper and cook until softened, about 5 minutes.
3. Add the garam masala, smoked paprika, cumin, turmeric, and cayenne pepper and cook for 30 seconds, stirring constantly.
4. Add the chicken and stir until coated with the spice mixture.
5. Add the diced tomatoes and chicken broth and stir to combine.
6. Cover the Instant Pot and set to pressure cook for 15 minutes.
7. Release the pressure manually and stir in the coconut cream.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro and serve with rice.
So whether you’re in the mood for vegetables or protein, you now have two amazing tikka masala recipes to choose from. As always, let me know how they turn out for you in the comments.
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