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Tikka Masala

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Here is a vegetarian Tikka Masala that gets a wonderful richness from the yogurt marinade with tikka masala spice and lots of other goodies. This dish is made in three steps where you first make Tikka Masala strips as shown below. Then these are allowed to marinate for a while before you have this in the lovely tomato sauce.
Portion size and amount of proteins are on the strips
Kitchen Indian
Category Cauldron
Portions 100

Nutrition and climate performance

Portion size: 65g


Finished amount of shreds

  • 5,9 kg Shreds

Ingredients, shredded

  • 2900 gram Dry Simsubas
  • 13 grams Black pepper
  • 60 gram Salt
  • 3000 gram water
  • 530 grams Potato flour

Finished quantity of Tikka Masala

  • 20,0 kg Tikka Masala

Ingredients, marinating

  • 5900 grams Finished shreds
  • 2000 gram Greek yogurt
  • 1300 gram water
  • 230 grams Tikka Masala spice mix
  • 13 grams Black pepper
  • 20 gram Coriander
  • 33 gram Paprika powder
  • 80 gram Salt

Ingredients, Tikka Masala

  • 4700 gram Crushed tomatoes
  • 110 gram Tomato paste
  • 4000 grams Cooking cream or oat cream
  • 2000 gram Yellow onion shredded
  • 110 grams Garlic pressed
  • 230 grams Fresh Ginger
  • 50 grams cumin
  • 13 gram Yellow curry
  • 50 gram Salt



  • Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot.
    NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.

Instruction, shreds

  • Mix the dry spices and dry simsuba base.
  • Then mix in all the other ingredients
  • Start mixing at low speed and when all the liquid has entered the powder increase the speed.
  • Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
  • Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
  • Leave to cool overnight
  • Cut into desired size and run in the Hällden on the "Janssons" disk

Instruction, marinating

  • Mix the marinade (choose vegan yogurt if you want to make the dish vegan).
  • Add the shreds, mix and leave to marinate for just over 1 hour.

Instruction, Tikka Masala

  • Sauté the onion and garlic in the spices.
  • Add the tomato paste and simmer for the last minute.
  • Add fresh ginger, crushed tomatoes, oat cream and bring to the boil.
  • Add the marinated strips, bring to the boil and simmer for 10 minutes.


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