Vegan "Butter Chicken"

Yes, we kid you not, VEGAN. "BUTTER CHICKEN"! Read on...

Whether it's for Veganuary or you're more permanently choosing to follow a vegan or plant-based diet... or if you're simply wanting to eat more plant-based foods year round. There'll be nothing quite like indulging in this plant-based version of Butter Chicken or Murgh Makhani. For the protein we're using THIS™ ISN'T CHICKEN in the recipe below, but you can just as easily substitute with any vegan or plant-based chicken alternative... or even make it a Tofu Tikka Masala using some firm tofu. 

Category: Curries 

Recipe: 056 (V)

INGREDIENTS 

FOR THE "CHICKEN" TIKKA:

• 2 tbsp Dairy-Free/Vegan/Plant-Based Yoghurt
• 1 tbsp Ginger Paste (or peeled ginger, finely chopped)
• 1 tbsp Garlic Paste (cloves of garlic, finely chopped)
• 1 tbsp Lemon Juice
• 1 tsp Oil
• 1 tsp Salt
• 10g (5 tsp) Mrs Balbir Singh’s Butter Chicken Blend†
• 380-400g (or 2 packs) THIS™ ISN'T CHICKEN 

*Measurements refer to level measuring spoons

FOR THE SAUCE:

• 60g Vegan Butter
• 1 Medium Onion, chopped
• 3 tsp (10g) Fresh Garlic, chopped
• 3 tsp (10g) Fresh Ginger, chopped
• 10g (5 tsp) Mrs Balbir Singh’s Butter Chicken Blend†
• 400g Tinned Chopped Tomatoes
• 4 tsp Sugar
• 1 ½ tsp Salt
• 50ml Plant-based Milk
• 50ml Water
• 100ml Vegan Cream
• ¼ tsp Mrs Balbir Singh’s Original Garam Masala Blend†
• 1 tbsp Fresh Coriander Leaves, chopped for garnishing

*Measurements refer to level measuring spoons

Step 1:  

Mix all the chicken tikka marinade ingredients together in a bowl. Add the "chicken" and stir to coat well. Leave covered in the fridge for a minimum of 1-2 hours, or overnight. 

Step 2:  

In a small amount of oil, fry the "chicken" pieces for 5 mins until they start to brown. Alternatively Place them on a baking tray in a preheated oven at 180º C or 350º F for 15-20 minutes or until slightly charred. Remove and leave to cool. 

Step 1: 

Melt 40g of the vegan butter on a medium heat, add the chopped onions, ginger and garlic. Cook for approximately 8-9 minutes until onions are soft and translucent. Add Mrs Balbir Singh’s Butter Chicken Blend and stir for a few seconds.