Mrs Balbir Singh's | Vegan "Butter Chicken"

Mrs Balbir Singh's | Vegan "Butter Chicken"

Vegan "Butter Chicken"

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 cubed 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:

*Measurements refer to level measuring spoons

Method for the "chicken"

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. 

Method for the sauce

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. 

Step 2: 

Add tomatoes, sugar, salt, plant-based milk and water, then stir until mixed well together. Cover and cook on a medium heat for 10 mins. Remove pan from heat and blend mixture with a hand blender in the pan, or in a mixer so that it is smooth. Place back on heat. 

Step 3: 

Add the "chicken" pieces, stir and cook for a further 3-4 mins on medium heat until the chicken is heated through. Add the vegan cream, remaining 20g of vegan butter, and Mrs Balbir Singh Original Garam Masala. Stir and cook for a further 2 mins.

 

To Serve:

To serve, sprinkle with chopped coriander. Perfect with steamed Basmati rice or your favourite Indian bread (Note: please check that your naan bread or similar doesn't contain any dairy ingredients such as milk, if you are strictly following a plant-based or vegan diet)
 

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)