Chick'n Tikka Massala (Vegan)

Warm yourself up this winter with Future Farm’s take on the classic Tikka Masala!

Chick’n Tikka Masala (Vegan)

Cooking time




  • 2 tablespoons neutral oil (sunflower, vegetable)
  • 1 large onion, finely diced
  • 4 garlic cloves, grated
  • A thumb sized piece of ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon chilli powder (optional)
  • 1 teaspoon cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon dried fenugreek leaves (optional)
  • 1 teaspoon turmeric
  • 1 tablespoon tomato puree
  • 1 x 400 g tin of finely chopped tomatoes or passata
  • 1 x 400 g tin of coconut milk
  • 400g of Future Farm Chick’n (order code 5680)
  • Juice of 1/2 lemon
  • A small handful of coriander, very finely chopped
  • Salt


  1. Heat the oil in a large heavy based saucepan. Add the onion and a pinch of salt and sauté on a low heat for around 10 minutes until soft, translucent and beginning to gain some colour.
  2. Add the garlic and ginger and cook for 1 minute until fragrant. Add the spices, along with a splash of water (to prevent the spices from scorching).
  3. Add the tomato puree and cook for 1 minute before adding the tinned tomatoes, coconut milk and chick’n.
  4. Cook on a medium low heat for 20 minutes until thickened and creamy. Season well with salt and lemon juice.
  5. Serve with a sprinkling of coriander and sides of your choice like rice, naan and mango chutney.