No-Chicken Tikka Massala

by Adrian Boelle

  • Difficulty: Medium
  • Duration: 40 Minutes
  • Portions: 2


for 2 Portions

  • For the tikka skewers:
  • 2 packs Luya Chunks Exotic Curry (2x 175g)
  • 250g soy yogurt
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp paprika powder
  • 1 tsp turmeric powder
  • 1 tsp black pepper
  • ½ tsp garam massala
  • ½ tsp sea salt
  • 1 tsp fresh garlic, finely chopped
  • ½ tsp fresh ginger, chopped
  • 2 tbsp oil
  • 1 tbsp lemon juice

For the massala curry:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 whole cardamom pods
  • 1 tsp green chili, diced (optional)
  • 1 tsp fresh garlic, finely chopped
  • 1 tsp fresh ginger, chopped
  • 3 red onions, finely diced
  • 100g tomato puree
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • ½ tsp paprika powder
  • ¼ tsp black pepper
  • 1 tsp sea salt
  • 300g soy yogurt
  • ½ tsp cinnamon
  • 1 tbsp cashew powder
  • 1 tbsp maple syrup


1. Marinated tikka skewers
Preheat the oven to 200°C (top/bottom heat) and line a baking tray with baking paper. Mix all the ingredients for the marinade and carefully add the Luya Chunks and carefully cover it with the marinade on all sides using your hands. Now take each piece of Luya covered in the marinade and carefully press it onto a skewer. Place the skewers on the baking tray and bake for 10-15 minutes. Turn in between.

2. Massala curry
Heat the oil in a pan, add the cumin seeds and bring them to a sizzling point in the hot oil. Add the bay leaves and cardamom pods and fry for 2 minutes. Reduce the heat slightly. Now add the chili, garlic and ginger to the pan with the onions and fry for 5 minutes until the onions turn golden brown. Add the tomato paste, coriander powder, turmeric powder, paprika powder, black pepper and salt and mix well. Fry everything for 3-4 minutes until an oily paste forms. Stir in the yogurt together with the cinnamon and cashew powder. Now take the baked tikkas off the skewers and add them directly to the pan. Fold them in carefully. Drizzle some maple syrup over the curry and cook for a further 5 minutes. Season with salt to taste.

3. Serve
Serve the curry with basmati rice and garnish with cashew nuts and freshly chopped coriander. Enjoy!

Meet the chef!
Adrian Boelle

If there’s one iconic Indian dish that is celebrated and loved the world over, it’s chicken tikka massala. Succulently marinated, roasted to perfection and served in a delicious curry sauce. If you’ve been missing this dish, we’ve got good news for you. The @eat.click.travel team has created a delicious vegan version with the ingenious Luya Chunks that will blow you away. Invite your friends over, get out the spices, put on some Bollywood beats – it’s massala time à la Luya! @eat.click.travel

More recipes

Vegan “Züri Geschnetzeltes”

by Team Luya

  • Duration: 30 min | Difficulty: Easy
  • Portions: 4 Portions

Luya au Vin

by Kitchen Survivors

  • Duration: 60 min | Difficulty: Easy
  • Portions: 4 Portions

No-Chicken Tikka Massala

by Adrian Boelle

  • Duration: 40 min | Difficulty: Medium
  • Portions: 2 Portions

Your order has been added to your cart