Chickpea Tikka Masala Recipe - Vegan, Dairy Free & Oil-Free Option (2024)

FAQs

Can I use yogurt instead of heavy cream in tikka masala? ›

So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.

Chicken tikka masala is usually made with heavy cream, but I like to use coconut milk instead; its subtle sweetness works beautifully with the spices in the dish. Serve with steamed rice.

The key to making an incredible vegan tikka masala is to focus on the core flavors in the original version. So, in this recipe, chickpeas replace chicken. Of course, no one is trying to make chickpeas taste like chicken, but they yield an absolutely phenomenal-tasting dish, nonetheless.

Chana masala is typically simmered on the stove until the chickpeas are tender. In contrast, tikka masala involves marinating and grilling the meat before adding it to the sauce. In terms of flavor, chana masala has a mild, earthy flavor. It is not typically as spicy as tikka masala, which can be hot and spicy.

Ingredients and substitues for the homemade tikka masala

Greek yogurt: If you don't like Greek yogurt, use plain whole milk. For a dairy-free option, you may use almond or coconut milk. Fresh lemon juice: Do not use botteled lemon juice unless you have no other choice. Garlic and ginger: use fresh, not powder.

Yogurt is ideal for Indian curries and can be used as a cream substitute (which also thickens sauces). This is another common thickening agent used in Indian cuisine. Greek yogurt is recommended to regular yogurt due to its superior consistency and its inability to curdle in the pan.

The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

Normally heavy cream is used in tikka masala, but coconut milk is the perfect substitute and I actually like it here better than cream. Yum. For you do-aheaders, you can make the masala sauce the night before and then cook the chicken right before dinner, heat up the sauce and you're done!

Originating from the Indian subcontinent, this dish is known for its rich flavor and comforting appeal. Bite-sized chicken pieces are marinated in a mixture of yogurt, cumin, paprika, and garam masala to tenderize and flavor the meat.

What is a substitute for garam masala in tikka masala? ›

Cumin mixed with allspice: This two-part blend makes sense if you think about it. Allspice's flavor is reminiscent of cinnamon, cloves, nutmeg, and pepper—mixed with cumin, that's a pretty darn good garam masala substitute. Just mix 1 part cumin with ¼ part allspice.

Taste. Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce.

Chickpea tikka masala includes easy canned chickpeas in a warming curry sauce made from ginger, coconut milk, spices, and tomatoes. Traditional tikka masala is made with meat or vegetables and a cream-based sauce. Both vegan and non-vegan recipes are creamy, a little smokey, and full of Indian spices.

Butter chicken is a healthier option than tikka masala. Tikka masala has a shocking 400–500 calories per serving on average, but a serving of butter chicken may have 438 calories. If you're concerned with the amount of fat it has, you can always switch to low-fat substitutes for butter and heavy cream.

Tikka masala is pieces of meat or chicken marinated with spices, whereas garam masala is the term used for 'hot spices' that are not spicy but can keep the body warm. Garam masala powders may contain chilli and peppers, although they can be aromatic but are not spicy.

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

You can add extra protein to a recipe by using Greek yogurt as a stand-in for heavy cream. It's often a bit too thick on its own, so for best results, try mixing equal parts whole milk and plain Greek yogurt to add to sauces and soups.

Blend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream. Note that this substitute can add thickness to dishes like soups or sauces, but it shouldn't be used in recipes that require whipping.

A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.