Quorn Tikka Masala Recipes

Steps:

• Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
• Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
• Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
• Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
• Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

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.

Steps:

• Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
• Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
• Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
• Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
• Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.