This creamy masala curry, is a perfect addition to a cozy dinner, served hot with Indian Naan Bread or Basmati Rice. Depending on your spice preference, reduce the heat (cayenne, hot green chile) and serve it with Naan bread or Rice or over cooked Quinoa.

There is no standard recipe for the Tikka Masala. Many restaurants have their own versions. This is the way I usually make it. This one is adapted from my Mom’s version, my own taste preferences and a few elements incorporated from other chef’s versions seen over the years. Kale or your choice of greens add some more nutritional punch to this curry. This is one of the longer recipes, but that flavor play with each bite is worth the effort! You can change it up for several variations.

Add whole roasted cashews an raisins with veggies to make Korma.

Add some mango puree to the curry for a sweet and spicy mango curry.

Variations: Make this tikka masala sauce and add whatever veggies or beans or chickpeas when you add non dairy yogurt, and simmer until the veggies are tender. You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of.