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'chicken' Tikka Masala - Vegan Style

My all time favorite Indian dish - Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I'd never have again. Thanks to the folks at Gardein, their 'chicken scallopini' makes this carnivorous dish, 100% vegan friendly!

5.0 · 7 reviewsRecipe card by veganhoggEditorial by recipesvibrant · Updated October 15, 2026
AsianIndianVeganWeeknightBroil/GrillOven
'chicken' Tikka Masala - Vegan Style

Total time

75 min

Servings

1

Calories

305.4

Category

Vegetable

This vegan Tikka Masala transforms plant-based chicken into a smoky, restaurant-quality masterpiece perfect for a solo weeknight feast. It features a bold, aromatic spice profile that delivers the classic, velvety richness you crave without any dairy.

Ingredients

Makes 1 serving

  • 4 vegan chicken
  • 1 fresh lemon juice
  • 2 ground cumin
  • 2 fresh ground black pepper
  • 1 cinnamon
  • 2 salt
  • 1 fresh ginger
  • 1 garlic cloves
  • 2 ground coriander
  • 6 ground cumin
  • 1 paprika
  • 2 garam masala
  • 2 salt
  • 1 tomato sauce
  • 1 coconut milk
  • 1 fresh cilantro

Method

  1. Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.

  2. Soak bamboo skewers in warm water while preparing sauce.

  3. For sauce, melt 'butter' on medium heat until melted.

  4. Add garlic and cook for 1 minute.

  5. Stir in coriander, cumin, paprika, garam masala and salt.

  6. Stir in tomato sauce and simmer for 15 minutes.

  7. Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.

  8. Thread Gardein chicken onto skewers and discard marinade.

  9. Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.

  10. Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.

  11. Garnish with fresh cilantro and serve with Basmati or Jasmine rice.

Cook's notes

  • Ensure your vegan chicken cubes are thoroughly dried before marinating to help the citrus and spices adhere better to the surface.
  • When melting the vegan butter, keep the heat at a steady medium to toast the ginger and garlic until fragrant without burning the delicate spices.
  • Soak bamboo skewers for at least 30 minutes to prevent them from splintering or burning during the brief broil phase.
  • If you prefer a deeper char, place the skewered pieces on the top oven rack under the broiler for 3-5 minutes, flipping halfway through.

Easy swaps

  • Instead of Gardein chicken, use Extra-firm pressed tofuPress the tofu for 20 minutes to remove excess moisture for a chewier texture.
  • Instead of Vegan butter, use Coconut oilProvides a slightly nutty undertone that pairs beautifully with the warm spices.
  • Instead of Tomato sauce, use Crushed fire-roasted tomatoesAdds a depth of smoky flavor that elevates the sauce base.
  • Instead of Lemon juice, use Rice vinegarOffers the necessary acidity if you find yourself out of fresh citrus.

Frequently asked

Can I make this without bamboo skewers?

Yes, you can sear the marinated 'chicken' in a hot non-stick skillet instead of broiling if you prefer a one-pan method.

Is this recipe very spicy?

This recipe focuses on aromatics like garam masala and ginger rather than intense heat, but you can add a pinch of cayenne if you prefer more fire.

Why do I need to soak the skewers?

Soaking prevents the wood from drying out and catching fire under the high heat of the oven broiler.

How do I make the sauce thicker?

Simply simmer the sauce for an additional 5-10 minutes uncovered to allow the moisture to evaporate and the flavors to concentrate.

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