This recipe wouldn’t get four stars on its own merits. It might not even get three. However, it’s structural helpfulness was a great guide to making a fantastic (meatless) tikka masala. I made a lot of substitutions and additions, most importantly subbing Quorn cutlets in for chicken. I followed the marinade recipe as-is (except I scaled the salt content WAY back, because 4 teaspoons?? Seriously?), then added shallots, fresh ginger, more garlic, and a lot of spices (more cumin, tumeric, coriander, garam masala) to the cream sauce. I omitted the jalapeno because the flavor is incorrect for Indian cooking, but kept the heat with cayenne. Also, I used fire roasted crushed tomatoes instead of canned sauce and added finely shredded baby spinach at the very end (cooked until just wilted, then served over steaming basmati rice!) So remember to taste as you go, and if you love real Indian food, you’re going to need to add a lot more flavor to this.
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This recipe wouldn’t get four stars on its own merits. It might not even get three. However,...