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Vegan butter chicken

Watch the video to see detailed instructions

Butter chicken recipe (Plant-based)

Ingredients:
"CHICKEN":
  • 150 g hydrated soy curls marinated in:
  1. 2 tbsp garlic paste
  2. 2 tbsp ginger paste
  3. ½ tsp chili powder
  4. 1 tsp paprika powder
  5. salt to taste 
 PUREE:
  • 2 tbsp oil
  • 1 large onion
  • 6 medium tomatoes
  • 100 g cashew nuts
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp garam masala powder
  • 1/4 tsp chili powder
  • 1 tsp paprika powder
  • ½ tsp turmeric
  • 40 g vegan butter
  • 1 tsp red wine vinegar
  • 2 tsp sugar - salt to taste
  • 1½ cups water
  • 3 to 4 tbsp vegan cooking cream
  • ½ tsp kasoori methi powder (fenugreek leaves)
 GARNISH:
  • cooking cream
  • kasoori methi
  • coriander or parsley leaves
Cooking instructions:
  1. Hydrate soy curls in boiling water for 10 minutes, drain the water.
  2. Marinate soy curls in garlic and ginger paste, salt, chili, and paprika powder for at least 20 minutes.
  3. Fry the marinated soy curls in some oil until it starts getting some color.
  4. Take the soy curls off the heat and set them aside.
  5. In the same pot, fry finely chopped onions until translucent.
  6. Add in chopped tomatoes and cashew nuts, let it cook for a couple of minutes.
  7. Add in vegan butter, garlic paste, ginger paste, turmeric, Garam masala powder, chilli powder, paprika powdersugar, red wine vinegar, and salt. Mix well.
  8. Add in water and let it simmer for 20 to 30 minutes until all the ingredients are very soft and can be easily pureed.
  9. Transfer the sauce to a high-speed mixer and puree it until smooth.
  10. Strain the puree back into the same pot.Add more salt or water if needed, then add in the ready soy curls, cooking cream, and vegan butter.
  11. Add kasoori methi powder (fenugreek leaves) for distinct flavor.
  12. Let the mixture bubble for a couple of minutes then take it off the heat.
  13. Serve with rice on the side, cream, and kasoori methi on top. Garnish with parsley or coriander leaves if desired.
  • Additional Notes:
  1. The perfect rice to go with butter chicken is cooked by washing basmati rice couple of times to get rid of the starch, then covering it with water, adding salt, 1 bay leaf, and a tiny bit of star anise.
  2. Cook on high heat until it boils, then lower the heat to minimum and cover it for around 15 to 20 minutes until fully cooked.
  3. Fluff the rice with a fork once it's ready and keep it covered until it's time to serve.
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