Chick’n Tikka Masala

Hello all! Sorry I’ve been posting so infrequently lately. Those of you familiar with the blog know I’m a doctor, and dang, we work hard sometimes. I’ve been putting in 80 hours per week for the last month or so, making me a Very Bad Blogger. When life gets this busy, you have to live by the doctor’s motto: Eat when you can, sleep when you can, and don’t mess with the pancreas. (It’s true, it’s a damned tricky organ.) Anyway, I’m back to more regular hours these days, and plan to be a little better. And what better place to start than with Indian food??
Tomato Sauce
I loooooove me some Indian Food. Most Indian food is vegan, anyway, making Indian restaurants a great place to dine with omnivore friends. But I decided to take a decidedly NON-vegan Indian dish and veganize it. Chicken tikka masala is usually chock full of meat and dairy, but using a chicken substitute, soy or almond yogurt, and cashew cream, it is the bomb.
I always have a good supply of cashew cream lying around; it usually keeps for a few days. You’ll need to prep for at least 4 hours before making this recipe to make the cashew cream if you don’t have some handy.
This recipe is spicy and delicious. Your neighbors may knock on your door to come n’ get some, thanks to the amazing aromas while you’re cooking this dish. Which is nice, unless you have the worst neighbor ever.
Tomato Sauce
Adding the cashew cream
All mixed together



Chick'n Tikka Masala