Plant-Based "Chicken" Tikka Masala
Chef Tal marinates plant-based chicken with ginger, garlic, lemon, and tikka spices before roasting and simmering it in a coconut-enriched tikka masala sauce. Long grain rice and steamed green beans round out this comforting dish.
Nutritional facts
Protein
29g
Carbs
57g
Calories
640kcal
Fat
31g
Ingredients
Green Beans, Long Grain White Rice, Whole Canned Tomatoes, Red Bell Pepper, Coconut Milk, Red Onion, Sugar, Garlic, Ginger, Tomato Paste, Kosher Salt, Coriander, Cumin, Lemon Juice, Espelette Pepper , Cinnamon, Nigella Seeds, Fenugreek, Cardamom, Clove, Extra Virgin Olive Oil
Contains coconut, almonds, wheat, soybeans.
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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