Are you looking for a mouthwatering vegan spin of the beloved chicken tikka masala? Then, you've come to the right place! In our recipe below, we'll show you how to make a no-chicken version using jackfruit and how to serve it with a creamy dairy-free curry sauce.
But first, what is chicken tikka masala exactly? This dish consists of roasted marinated chicken simmered with a spicy tomato sauce. Although chicken tikka itself is an Indian dish, the idea of serving it with a tomato-based sauce actually originated in the United Kingdom, in line with the British culinary tradition of serving meat with gravy.
In our vegan spin, we swapped chicken with canned green jackfruit. Many vegan tikka masala recipes use store-bought mock meats or simply use legumes instead of chicken. But we wanted a cheap and unprocessed alternative, yet as similar to chicken as possible in terms of texture. And young jackfruit is absolutely perfect for this!
Jackfruit is a staple ingredient in various cuisines in South East Asia, like in Southern India and Thailand. Nowadays, you should be able to find green jackfruit chunks canned in water or brine at your local supermarket or Asian food stores. The young fruit has a fairly neutral taste, a fleshy texture and can be easily "pulled" into shreds when cooked, similarly to chicken.
Simply drain and rinse the jackfruit and then coat it with our tikka marinade. We made it with vegan soy yogurt, lemon juice, and a homemade tikka masala paste. Then, roast the jackfruit in the oven while you get the curry sauce ready and finally bring all together into a comforting and satisfying dish.
Each serving has less than 250 calories, yet it covers a fourth of daily proteins and almost half of your fibre needs, all with just a few carbs and fats. Awesome! All is left to do is to enjoy this jackfruit tikka masala on a bed of steamed basmati rice and garnish it with plenty of coriander. Yum!