Friday, May 12, 2006

Quorn Tikka Massala

In an Indian mood right now, so we are gonna cook up our vegetarian version of chicken Tikka Massala, it's much better than those you get from the take out (probably because of its liberal use of cream :-)

The quorn should really be marinated the day before and left over night- you can replace quorn for chicken if you prefer.

Tikka Marinade: 6 oz natural yoghurt
1 tbsp ginger (grated)
4 garlic cloves (crushed)
1 tsp chili powder
1 tbsp ground coriander
½ tsp salt
4 tbsp lemon juice
2 tbsp vegetable oil
2 packets Quorn pieces (defrosted)
Massala Sauce: 4 tbsp vegetable oil
2 onions (thinly sliced)
1 inch ginger (finely chopped)
2 cloves garlic (finely chopped)
6 cardamoms (bruised)
2 tsp garam massala
2 tsp ground coriander
1 tsp chili powder
½ pint double cream
2 tsp tomato puree
½ tsp salt
½ tsp sugar

1, Combine the marinade ingredients. Marinate the quorn overnight.

2, Heat the vegetable oil in a large saucepan. Add the onions, ginger and garlic, fry until soft.

3,Add the spices and fry for 1-2 minutes. Add the cream, tomato puree, 4 tbsp hot water, the salt and the sugar. Simmer for 10-15 mins.

4, Fry the quorn in a wok, until browned all over. Tip the quorn into the massala sauce and serve straight away with rice.

1 comment:

Anonymous said...

Ooooo! this is an exciting post! I've never made tikka masala before but it's a favorite of mine. I'm definately going to give this recipe a try soon.