This is one of my favorite recipes for a quick and easy Indian meal. I adapted it from this recipe for Chicken Tikka Masala (http://www.food.com/recipe/chicken-tikka-masala-25587). I prefer to use Quorn™ meatless Chik'n Tenders™, but you could use extra-firm tofu or even paneer (Indian cheese) if you have access to it.

Marinade
• 1 cup plain yogurt (sour cream would work, too)
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt
• 1 bag frozen Quorn™ meatless Chik'n Tenders (or tofu or paneer)

Sauce
• 1 tablespoon butter
• 1 clove fresh garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt (or to taste)
• 1 8-ounce can tomato sauce
• 4 ounces cream cheese (1/2 package)
• 1/4 cup chopped fresh cilantro

Cooked rice or naan bread

DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in Quorn™, cover, and refrigerate. You can allow this to marinate up to 24 hours, but you can also use it as soon as you're ready for it.

2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute (don't let the garlic get too brown). Season with cumin, paprika, and salt. Whisk in tomato sauce and cream cheese until it melts. Simmer on low heat until sauce thickens, about 15 minutes. Stir in Quorn with yogurt marinade and simmer for 10 additional minutes (or maybe a bit longer depending on how frozen the Quorn is).

3. Serve on a bed of rice or with naan. Garnish with fresh cilantro. Voila!