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Chitra Agrawal loves Tikka Masala so much that she figured out how to make a healthier version that was just as delicious and vegan so that she could enjoy it more often. Her tikka masala simmer sauce is layered with luscious coconut cream, tangy tomatoes, caramelized onions, fresh garlic and ginger, and an aromatic blend of warming Indian spices and sweet paprika.
Directions: Add 1 jar of our Tikka Masala to 1 lb sautéed chicken, tofu, paneer, jackfruit or veggies. Add ½ cup water to the pan. For a richer sauce, add up to ¼ cup cream or 1 cup coconut milk. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar (optional) over rice or with naan.
Who can resist a creamy, saucy serving of Tikka Masala? It's a quintessential dish on Indian restaurant menus, traditionally made with yogurt (from factory-raised cows) and industrially-farmed chickens.
Brooklyn Delhi recipe highlights the natural flavor of the vegetables and fruits with aromatic spices (that are also very healthy!). They use locally-grown ingredients where possible, and all recipes are made by chef and cookbook author Chitra Agrawal, who travels back to India each year to visit family and gain inspiration.
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega.
Chef & Cookbook author