Vegan Butter Chicken

Name: Vegan Butter Chicken
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 300-400 g meat free chicken pieces; 2 tbsp dairy-free butter; 2 tbsp dairy-free butter; 1 large onion; 5 garlic cloves; 1 cm fresh ginger; 1 tin chopped tomatoes; 1 tsp sugar; 1 tsp cumin; 2.5 tsp garam massala; 1/2 tsp turmeric; 1/2 tsp mild chilli powder; Pinch salt and pepper; 270 ml dairy-free double cream; White rice; Fresh coriander

Inês Teixeira-Dias @nourishwithnish

Anything with 'butter' in the title is bound to be delicious, right? I was inspired to make a vegan version of this delicious Indian dish after hearing about it from friends. I took to researching the spices most commonly used, sourced a meat alternative and it's come together brilliantly, a real crowd-pleaser.

Inês Teixeira-Dias @nourishwithnish

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Ingredients

45 minutes

2 servings

300-400 gmeat free chicken pieces
2 tbspdairy-free butter
Sauce
2 tbspdairy-free butter
1large onion
5garlic cloves
1 cmfresh ginger
1 tinchopped tomatoes
1 tspsugar
1 tspcumin
2.5 tspgaram massala
1/2 tspturmeric
1/2 tspmild chilli powder
Pinchsalt and pepper
270 mldairy-free double cream
White rice
Fresh coriander

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Steps

45 minutes

1

Cook the "chicken" pieces in at least 1 tbsp butter. If you notice it's drying, add another. Cook until golden brown on the outside. Set aside once done.
2

Finely dice the onion, peel and slice the garlic and peel and mince the ginger.
3

In 2 tbsp butter, soften the onion, garlic and ginger. Add the spices and seasonings and sauté for another 4/5 minutes.
4

Add the chopped tomatoes and sugar. Reduce almost completely on a medium-low heat. Turn off the heat once done.
5

Start your rice here (takes 20 minutes - 12 minute boil, 8 minute steam).
6

Add the spiced sauce to a food processor with the cream and blend until smooth.
7

Return to the pan and heat gently with the “chicken pieces”.
8

Serve with naans, rice and freshly chopped coriander.