tracy’s tikka masala
- 1 pkg chick'n scallopini
- 1 cup plain soy yogurt
- 2 Tbsp fresh lemon juice
- 2 tsp ground cumin
- 1 tsp ground red pepper
- 2 tsp fresh ground black pepper
- 1 tspcinnamon
- 1 tspsalt
- 2 tspminced fresh ginger
- 6bamboo skewers
- 1 Tbsp Earth Balance buttery spread
- 2 garlic cloves, minced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tspsalt
- 1 (8oz)can tomato sauce
- 1 cupcoconut milk
- 1/4 cupfrozen peas
- 1/4 cup fresh cilantro, chopper
Chop chick’n into 1 inch cubes.
Mix all marinade ingredients together and add the cubed gardein chick’n. Marinate for about 1 hour.
Soak bamboo skewers in warm water while preparing sauce.
For sauce melt ‘butter’ on medium heat until melted. Add garlic and cook for 1 minute.
Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 minutes. Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the gardein chick’n.
Thread gardein chick’n onto skewers and discard marinade. Then broil, turning occasionally, to cook through for about 8-10 minutes.
Remove chick’n from skewers and add to sauce and simmer for 5 minutes.
Garnish with fresh cilantro and serve with basmati or jasmine rice.