Butter chicken is a well-known Indian curry around the world and is native to the Punjab region of India. It is important to know that the real flavour in this dish does not come from the chicken meat, but from the marinade. That's why we use vegan chicken pieces, and your taste buds will love this dish! We enjoy it with garlic naan, but it also goes well with warm basmati rice.
What do you need for 2 to 3 servings?
4 tbsp soy yogurt
5 tbsp vegan butter
1 large onion
3 cloves of garlic
3 cm ginger
3 tomatoes
175 grams vegan chicken pieces
One hand cashew nuts
200 ml water
1.5 tsp salt
2 tsp garam masala
1 tsp chili powder
1 tsp turmeric
4 cloves
4 cardamom (without skin)
Optional
Soy cream
Fresh coriander
What should you do?
1. Add 4 tbsp soy yogurt to a bowl along with 1 tsp turmeric, 1 tsp garam masala, 0.5 tsp chili powder and 0.5 tsp salt. Mix together, add the vegan chicken pieces and put in the fridge for at least 2 hours.
2. Fry the marinated vegan chicken pieces in 1 tbsp vegetable butter for about 5 minutes and set aside. Meanwhile, roughly chop the large onion, garlic cloves and ginger.
3. Add 2 tbsp vegan butter to pan along with sliced ​​onion, garlic and ginger. Cook for a couple of minutes and in the meantime, chop the tomatoes in large pieces. You can then add these directly together with a hand of cashew nuts. Stir until the tomato has softened.
4. When the tomato is soft, you can add 200 ml of water along with 1 tsp salt, 1 tsp garam masala, 0.5 tsp chili powder (or to taste), 4 cloves and 4 cardamom (seeds only). Stir well and cook for 15 minutes with a lid on the pan.
5. Place the contents of the pan in a blender, and blend until smooth. You can then pour the mixture back into the pan. Immediately add 2 tbsp plantbased butter together with the vegan chicken pieces. Cook together for another 5 minutes
6. Optionally, you can add soy cooking cream and a handful of fresh coriander.