Warm, richly spiced, and built for a satisfying meal, Vegan Dhaba Chicken-free Chickn - Beyond Meat Dhaba curry is a non-vegetarian Indian main made with pack of any of the Beyond chicken-free strips, 2 loaded cups chopped, hot green chili, and non dairy yogurt in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 12 oz pack of any of the Beyond chicken-free strips, 2 loaded cups chopped (or use 8 oz pack Tempeh, cubed)
  • 1 hot green chili
  • 2 tbsp non dairy yogurt (or thick coconut milk)
  • 1/2 tsp lime juice
  • 1/4 tsp black pepper

For the sauce

  • 2 tsp oil
  • 1 medium red onion (thinly sliced)
  • 1 hot green chili thinly sliced
  • 6 cloves of garlic thinly sliced
  • 1 inch ginger thinly sliced
  • 3 medium tomatoes (chopped or 2.5 cups)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 3/4 tsp garam masala (divided)
  • 1/4 tsp or more cayenne
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • 1/3 to 1/2 tsp salt
  • 1 cup water

Method

  1. Chop the strips into bite size pieces (3/4 inch). Blend the yogurt, chili, lime juice until smooth. Add a tbsp water if needed. Add to chopped beyond meat or tempeh and marinade for 15 minutes or longer.
  2. Make the sauce: Heat oil in a large skillet over medium high heat. Add onion and cook for 2 minutes. Add ginger, garlic, chili and a pinch of salt and cook until translucent. 4 to 5 minutes, Stir occasionally to avoid burning.
  3. Add tomatoes and cook until they are saucy. 3 to 4 minutes.
  4. Add the spices, 1/2 tsp garam masala kasoori methi and salt and mix well. Add the strips, water and mix well. Reduce heat to medium-low, cover and simmer for 15 minutes. Taste and adjust salt and spice. Mix and simmer for another 5 to 10 minutes. (10 minutes for tempeh).
  5. Garnish with garam masala and a load of cilantro. Serve hot with flatbread or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.