Butter chicken

Butter chicken

Tags

Curry
Indian

Cook

Ingredients

  • 1 pack vegan chicken
  • 2 tbsp yoghurt
  • 1 tbsp ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp oil
  • ½ tsp salt
  • 5 tsp Butter Chicken spice blend
  • 2 tbsp vegan butter
  • 1 onion, chopped
  • 3 tsp garlic, chopped
  • 3 tsp ginger, chopped
  • 5 tsp Butter Chicken spice blend
  • 1 tin chopped tomatoes
  • 2 tsp brown sugar
  • 1 tsp salt
  • 50ml plant milk
  • 50ml water
  • 100ml vegan cream
  • ½ tsp garam masala
  • 1 tbsp coriander, chopped
  • Rice
  • Naan

Steps

  1. Mix coriander, turmeric, cumin, fennel, cinnamon, cardamom, chilli powder, fenugreek, and curry powder.
  2. In a bowl mix ingredients from yogurt to spice blend. Add the chicken and stir to coat well.
  3. Leave covered in the fridge for 30 minutes so the chicken soaks up the marinade.
  4. Heat oil in the wok, fry the chicken for 5 minutes until they start to brown. Set aside.
  5. Melt 1 tbsp butter in the wok, add the onion, ginger and garlic.
  6. Cook until onions are translucent. Add the spice blend and stir for a few seconds.
  7. Add the tinned tomatoes, sugar, salt, milk and water, then stir until mixed thoroughly.
  8. Cover and cook on a medium heat for 10 mins.
  9. Remove from heat and place the mixture in a blender. Blend until it forms a smooth sauce.
  10. Add back to the wok along with the chicken and cook for a few more minutes.
  11. Add the cream, butter, and garam masala. Stir and cook for a further 2 mins.