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+ servings

Weeknight tikka masala

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main meal
Servings: 2 -3
Author: Becca Heyes


  • 1 tbsp oil
  • 1 small onion sliced or diced
  • 3 cloves garlic minced
  • 200 g Quorn ‘chicken’ pieces or an alternative protein
  • 1 tsp smoked paprika
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 400 g carton of chopped tomatoes
  • 100 ml single cream
  • Salt
  • Black pepper
  • Boiled rice and fresh coriander to serve


  • Heat the oil in a large, deep frying pan or wok, and add the onion, garlic and Quorn pieces (or whatever protein you’ve chosen to use). Cook over a medium heat, stirring regularly, for around 5 minutes, until the onions are soft.
  • Add the spices, and cook for a further 1-2 minutes, stirring constantly.
  • Next, add the chopped tomatoes, and bring to a gentle simmer. Cook for 5-10 more minutes, until your chosen protein is fully cooked, and the sauce has thickened nicely.
  • Remove from the heat. Add the cream and seasonings, and mix well. Serve with boiled rice and plenty of fresh coriander.