Quorn Tikka Masala Recipes

QUORN TIKKA MASALA

Steps:

• Defrost quorn tenders in the microwave for about a minute.
• Mix quorn with yogurt and tikka paste and marinate in the refrigerator for 1-6 hours.
• Take tenders out of marinade,(keep the remaining marinade, as you will need it later), and bake on cookie sheet until some of the yogurt bakes away (do not over cook tenders, or they will be dry).
• At medium temperature, heat baking spray in sauté pan.
• When the pan is hot, add the onion and pepper.
• Sauté for 1-3 minutes, then add the spice (with garlic powder, curry, graham masala, ginger powder, vinegar, grated ginger, soy sauce, diced garlic, turmeric, cumin, chili powder, and salt) mixture.
• Stir for 2 minutes.
• Combine 1 tbsp lukewarm water with the yogurt marinade that was kept aside earlier.
• Slowly add this mixture to the pan, letting about half of the liquid evaporate.
• Add the tomato puree and stir briefly.
• Add the silk and quorn tenders (or other chicken substitute pieces) and cover and simmer on low heat, for approximately 10-15 minutes.
• Remove from heat and let cool slightly.
• Salt and pepper to taste.

GORDON RAMSAY'S TIKKA MASALA

Steps:

• Heat 2 tbsp oil in a large pan. Slice the onion and add to the pan. De-seed and chop the chilie, chop ginger and add to the pan. Crush the garlic and add to the pan; cook for 2-3 minutes.
• Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes.
• Add tomato puree and tinned tomatoes; stir and cook for a few minutes.
• Transfer sauce to a food processor and blitz until smooth.
• Add 1 tbsp fresh oil into the pan in which you cooked the sauce and fry the chicken until lightly coloured. Pour the sauce back into the pan and add the curry leaves. Simmer for 10 minutes, or until chicken is cooked.
• Stir in the yogurt (I swirl mine through it, rather than mix it in completely)with half of the chopped coriander and serve, garnishing with the remaining coriander.