Max’s favorite takeout dish has always been chicken tikka masala. So, I finally developed a killer plant-based version of this recipe to please his insatiable appetite for Indian takeout. The result is this tofu tikka masala, and I’m not joking when I say it’s almost too good to be true. Gourmet restaurant-kasoori methi: If you’ve ever cooked Indian food at home and felt disappointed that it didn’t taste as good as the restaurant stuff, this recipe will deliver that experience.
Perfectly balanced: This tofu tikka masala is a party in your mouth but there’s no single flavor that stands out. Instead, it’s a pure harmony of flavors: tangy, spicy, slightly smoky, citrusy, and buttery. Indian dish, the cooking techniques and flavor layering here give this dish authentic Indian flavors, the kind you’d expect from a really good Indian restaurant or an Indian auntie’s house. For starters, it’s an invented hybrid recipe that’s a plant-based spin on Chicken Tikka Masala. While you might not find chicken tikka masala in India, it’s extremely popular in the West. There’s some debate about where chicken tikka masala was invented and if it’s really an Indian dish. Since the flavors and cooking techniques are markedly Indian, I consider it Indian.
Traditionally, chicken tikka masala has two main components. I tried to stick to this formula as best as I could with, of course, using plant-based ingredients and a home kitchen that sadly does not include a tandoor oven. The result is extraordinary and truly one of the most delicious meals I’ve made at home. I do want to mention that my recipe is not a weeknight, Westernized version of an Indian recipe. That’s because traditional Indian recipes are not quick. They layer so many different spices and flavors, and cooking them together takes time to meld into a harmonious dish that will delight your tastebuds.