Chickpea or Chicken

TIKKA MASALA

If you’ve been following along for a minute, you know I’m obsessed with helping people eat more plants. The fun part is finding and creating vegan versions of all my favorite dishes. The key is having options.
​
That’s exactly what today’s recipe is all about. This NEW Chicken or Chickpea Tikka Masala gives you two options: a plant-based dish or a traditional protein dish. You pick what works for you, and what you’re in the mood for.
​
It fits the whole idea behind how I eat: just add more plants. Not all at once. Not perfectly. Just one meal at a time. Plants, protein, and everything in between.
​
This dish makes it easy! It hits that rare sweet spot: fast to make, full of flavor, and deeply satisfying. So simple. So good. Who knew it could be so easy to make Indian food at home?
​
It’s become one of my go-to favs when I’m craving Indian food. Simpler than it looks, packed with warm spices, and perfect for a satisfying meal, with no waiting for takeout.
​
Best part, it only gets better as it sits. The flavors keep mingling in the fridge, so double the batch and you’ve got an even better dinner tomorrow, or an easy meal stashed in the freezer for the nights cooking feels like a chore…. Enjoy!

Chickpea Tikka Masala 

Ingredients:

2 tablespoons ghee or coconut oil
1 large onion, diced
1 yellow bell pepper deseeded and finely chopped
1 teaspoon cumin seeds
3 garlic cloves, minced
1 tablespoon ground coriander ( optional)
1 1/2 teaspoons turmeric
2 teaspoon garam masala
1 teaspoon cayenne
1 teaspoon red crushed pepper
1 carrots, diced ( or any other vegetable of your preference, like cauliflower florets, sweet potato, zucchini)
1 can diced tomatoes, with juices
1 can chickpeas, drained and rinsed
1 can coconut milk (full or low fat – cream is ok too)
Salt and Pepper to taste
Instructions:

Instructions:
In a large pot, heat ghee or coconut oil over medium heat, add spices (cumin, turmeric, garam masala, cayenne, red crushed pepper), and cook for one minute (or until nice and fragrant).
Add onions, cook for 5 minutes, or until onions are browned around the edges. Add the yellow pepper and garlic, cook 2-3 minutes more.
Add carrots and mix well with all ingredients.
Add chickpeas.
Add tomatoes and cook until they breakdown a bit (about 4 minutes). Add coconut milk, stir to combine, and bring to a gentle simmer, stirring occasionally.
Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Season with Salt and pepper to your preference.
Serving Suggestion:

Serve atop rice, cilantro lime cauliflower rice, quinoa, couscous, or vegan naan.
Add fresh toppings like sliced tomatoes and fresh chopped cilantro.

….or Chicken Tikka Masala

Ingredients:
2 tablespoons ghee or coconut oil
1 large onion, diced
1 yellow bell pepper, deseeded and finely chopped
1 teaspoon cumin seeds
3 garlic cloves, minced
1 tablespoon ground coriander (optional)
1 1/2 teaspoons turmeric
2 teaspoons garam masala
1 teaspoon cayenne
1 teaspoon red crushed pepper
1 carrot, diced (or another vegetable like cauliflower florets, sweet potato, or zucchini)
1 can diced tomatoes, with juices
2 lbs chicken breast
1 can coconut milk (full fat, low fat, or cream)
Salt and pepper to taste

Instructions:

To cook the chicken:
Season the chicken breast on both sides with a pinch of salt and pepper. Poach it in a separate pot of gently simmering water for 12 to 15 minutes, or bake at 375°F for 20 to 25 minutes, until it reaches 165°F internally. Let it rest for 5 minutes, then shred with two forks. You can do this while the sauce simmers or ahead of time.

To make the sauce:
In a large pot, heat the ghee or coconut oil over medium heat. Add the cumin seeds, coriander, turmeric, garam masala, cayenne, and red crushed pepper, and cook for one minute, or until fragrant.

Add the onion and cook for 5 minutes, or until browned around the edges. Add the yellow pepper and garlic, and cook 2 to 3 minutes more.

Add the carrot and mix well with the onion and spice mixture.

Add the diced tomatoes and cook until they break down a bit, about 4 minutes. Add the coconut milk, stir to combine, and bring to a gentle simmer, stirring occasionally.

Cover and simmer over low heat for 25 to 30 minutes, stirring occasionally. Season with salt and pepper to taste.

Stir the shredded chicken into the sauce for the last 5 minutes of cooking, until heated through.

Serving suggestion:
Serve over rice, cilantro lime cauliflower rice, quinoa, couscous, or naan. Top with sliced tomatoes and fresh cilantro.

Every Meal, Two Ways