Chicken-free Tandoori

Chicken-free Tandoori

Talk about a favorite dish!!! Chicken Tandoori was one of the first dishes I ever veganized because I am crazy about the flavors! You could use any mock meats, tofu, tempeh or something like jackfruit works really well too.

2-4 servings


  • 300g / 0.66 pounds mock meats, tofu, tempeh or jack fruit.

1 marinade:


  • ½ tsp salt
  • 1 tsp red chili powder (Kashmiri is the best, but if you can’t get it use a chili powder you like)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp lemon juice

2 marinade:


  • 1 cup vegan yogurt
  • 1 tsp chili powder
  • 1 ½ tsp ginger paste
  • 1 ½ tsp garlic paste
  • ½ tsp garam masala
  • ¼ tsp salt + to taste
  • ½ tsp black salt
  • 1 tsp mustard


  1. I a bowl add the mock meat or whatever you have chosen and the ingredients for the 1. Marinade, and mix it well. Cover the bowl and let it rest for a minimum of 30 minutes.
  2. In another bowl add the ingredients for the second marinade and mix everything well.
  3. Mix in the second marinade with the first and let it rest for a minimum of 1 hour.
  4. Turn on your oven at 200 degrees C / 392 degrees F.
  5. Add the mix to a casserole and bake it for around 25-35 minutes or until the top gets a little crispy.

Eat it with rice, naan bread and Sarson Ka Saag



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