Chicken Tikka


5 tablespoons oil
2 medium onions, chopped
1 tomato, chopped
1 teaspoon salt
1 tablespoon coriander powder
1 tablespoon red chili powder
1 tablespoon paprika
1 tablespoon fresh ginger and garlic, ground into a combined paste
1 tablespoon of egg shade or orange food coloring
3 boneless chicken breasts, cubed
3 tablespoons nondairy creamer
1 cup water

Heat oil in large skillet and brown onions. Add tomato and simmer for 5 minutes. Add salt, coriander powder, red chile powder, paprika and garlic/ginger paste. Simmer for 5 minutes. Add 1 cup of water and food coloring. Add chicken pieces and cook for 10 minutes. Add nondairy dreamer and cook for 2-3 minutes.

Serve with Basmati rice.
Serves 4.

7 thoughts on “Chicken Tikka

  1. Thanks for this! I usually use coconut milk instead of creamer for a non-dairy or vegan curry – it feels more like cooking with REAL ingredients. 🙂

    • Great idea; I like to use coconut milk also. I wonder why they don’t…maybe they don’t always want to impart the coconut flavor…

  2. Questions: what happens if you omit the non-dairy creamer? Can you use soy milk? Also, can you use saffron as the colorant?

    • It’s a fresh tomato. We suggest a vine ripe one or a roma because they seem to have more flavor.

  3. I’m thinking about using coconut milk as well. The light stuff doesn’t have that strong a taste, plus maybe all the spices will mask the coconut taste.