
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
30g
Carbs
63g
Calories
670kcal
Fat
32g
Ingredients
Red Bell Pepper, Ginger, Lemon Juice, Coconut Milk, Espelette Pepper , Green Beans, Clove, Kosher Salt, Sugar, Whole Canned Tomatoes, Cinnamon, Garlic, Tomato Paste, Cardamom, Cumin, Coriander, Red Onion, Fenugreek, Extra Virgin Olive Oil, Nigella Seeds, Long Grain White Rice
Contains tree nuts (ALMONDS), wheat, soybeans.
Reviews
3.9
Based on 36 reviews
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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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