This vegetarian unChicken Tikka Masala is a healthy choice for late winter. Warming the belly on cold winter days, this meal is filled with healing spices for nourishment and warming. Protein is grounding for Vata, and Chicken can be substituted for unChicken in this recipe. Lowfat milk, almond milk, goat milk, hemp milk or coconut milk can be substituted for cream. As we approach the Spring equinox, be sure to start introducing Kapha balancing spices and veggies, which includes stalks and bitters. This dish is can be served over a bed of rice. For more Kapha balancing, reduce the sauce and serve the unChicken over a salad or steamed greens. You can get Tikka Masala powder from a local Indian grocer or online.
- 16 oz unChicken or chopped Quorn roast (about 2 cups) cut in cubes
- 4 T Tikka powder
- 4 T plain, organic yogurt
- 2 T vegetable oil or ghee
- 1 onion
- 3 cloves minced garlic
- 1 inch fresh grated ginger
- 1 T tomato paste
- 1 T ground, toasted almonds
- 1 cup water
- 3 T ghee or butter, melted; or vegetable oil
- 1/4 cup cream (or nut milk)
- 1 T lemon juice
- Fresh cilantro or cumin seeds to garnish
- Salt, Pepper, Cayenne (fresh chili peppers) to taste
1. MIx unChicken, 2 T tikka powder and yogurt in a bowl. Set aside.
2. Heat oil, fry the onion, garlic and ginger for 5 min. Add tomato paste, almonds, water and 2 T tikki powder and simmer for 10 minutes.
3. Skewer unChicken with kebab sticks, baste with butter and broil for 10 minutes under a medium broiler.
4. Puree the Tikka sauce in a food processor, add cream and lemon juice.
5. Removed broiled unChicken from oven, remove from skewers, toss with Tikka sauce and serve!
Preparation time: 25 minutes
For Individual Doshas:
Vata: Garnish with toasted Cumin seeds. Serve with rice.
Pitta: Garnish with fresh yogurt. Serve with naan.
Kapha: Garnish with fresh cilantro. Serve with a salad.