Ingredients
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1 pack Vegan chickenAlternatively, you can use extra-firm tofu
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2 tablespoons toasted Cashews
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A handful fresh Parsley
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1 cup Basmati rice
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1 Lime
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To Taste Sea salt
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For the marinade:
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3/4 cup Plant-based yogurt
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2 tablespoons Flax seed oilYou can use any kind of vegetable oil you prefer
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3/4 cup Almond flour
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1/2 teaspoon ground Ginger
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1/2 teaspoon Garlic salt
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1/2 teaspoon Paprika
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1/2 teaspoon ground Cinnamon
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1 teaspoon Red chili paste
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For the sauce:
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1 tablespoon Dried onion
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1 green Sweet bell peppers
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2 tablespoons Vegetable butter
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1/2 teaspoon Garlic powder
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1/2 teaspoon ground Ginger
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4 Cardamom seeds
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2 Clove
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1 teaspoon Coriander seeds
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1 teaspoon Fenugreek
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1 jar Tomato sauce
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1/4 cup Soy cream
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2 tablespoons Maple syrup
Directions
Of all the Indian curries, butter chicken is perhaps the milder in taste. It consists of chicken marinated in an almond flour sauce, baked, and then cooked in a coconut milk and tomato curry.
For this vegan recipe I used vegan chicken fillets, but you can replace the chicken with tofu. The result will be stunning either ways.
To prepare butter “chicken”, prepare the marinade first. Cut the vegan protein into bit-size pieces, then add them to the marinade and transfer to a baking dish. Bake for 20 minutes, until the marinade forms a nice crust around the bits.
In the meanwhile, start cooking the curry: heat the oil with the spices, then add the green peppers, the tomato sauce, and the soy cream. Finally, add the “chicken” pieces and continue to cook for a few minutes, until the sauce thickens.
Accompany with steamed basmati rice, and garnish with fresh parsley leaves and some roasted cashews.
Enjoy!
Steps
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1
Done
15 minutes
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Cook the riceCook the rice in abundant water or steam it in a rice steamer. When soft and fluffy, keep it warm and set it aside for later. |
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2
Done
5 minutes
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Prepare the marinadePreheat the oven to 350 degrees. Cut the vegan chicken fillets )or the tofu) into bite-sized pieces. Put all the marinade ingredients in a bowl and whisk them together. When you obtain a smooth cream, add the vegan chicken pieces and fold them in. Transfer the pieces and their marinade to a baking tray lined with parchment paper. |
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3
Done
20 minutes
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BakePut the baking dish in the oven and bake for 20 minutes. A think crust should form to cover the "chicken" pieces. When that happens, take the tray out of the oven and set aside to cool down. |
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4
Done
15 minutes
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Prepare the curryWhile the vegan chicken is baking, start preparing the curry. Rinse well the green pepper, quarter it and core it, and then slice it into small pieces. You can chop it in the mixer, paying attention not to reduce it into a puree: you should still see the pepper pieces. |
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5
Done
10 minutes
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Finish the cookingAdd the vegan chicken to the sauce and cook for another 10 minutes, until the sauce thickens. Then, take off the heat. |
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6
Done
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Garnish and ServeServe your butter "chicken" with rice. Garnish with a few toasted cashews and fresh parsley. |
