45min 2 ppl
Vegan Butter Chicken
55 minutes
2 people
Hard
55 min · 13 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 28g
Carbs 22g
Fats 26g
About this dish
Soya chunks marinated in smoky spices, crisped in a pan, then simmered in a vegan makhani sauce made with coconut cream and vegan butter. Remarkably close to the original in flavour and texture.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic Clovesminced1.5 cloves
- Fresh Gingerfinely grated7.5 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5 cloves
- Fresh Gingerfinely grated15 g
- Fresh Corianderto serve
Meat & Poultry
- Dried Soya Chunks100 g
Dairy & Eggs
- Coconut Yogurt50 g
- Vegan Butter30 g
Tins & Jars
- Hot Vegetable Stock300 ml
- Tomato Purée1.5 tbsp
- Chopped Tomatoestinned200 g
- Full-Fat Coconut Cream200 ml
Spices & Seasonings
- Kashmiri Chilli Powder0.75 tsp
- Garam Masala0.75 tsp
- Smoked Paprika0.5 tsp
- Ground Turmeric0.25 tsp
- Salt0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil1.5 tbsp
- Maple Syrup0.5 tbsp
Utensils
- Large frying pan
- Large pan
- Mixing bowl
- Stick blender
- Grater
- Chef's knife
- Cutting board
- Wooden spoon
Method
1
Finely dice the onion. Mince all the garlic cloves (1.5 for the marinade, 2.5 for the sauce). Finely grate the ginger (7.5g for the marinade, 15g for the sauce).
Approx. 8 minutes
2
Soak the soya chunks in 300ml hot vegetable stock for 15 minutes until fully rehydrated. Drain well, squeezing out excess liquid.
Approx. 15 minutes
3
In a bowl, mix the coconut yogurt, lemon juice, 1.5 minced garlic cloves, 7.5g grated ginger, 0.75 tsp Kashmiri chilli powder, 0.75 tsp garam masala, smoked paprika, turmeric, and 0.5 tsp salt. Add the rehydrated soya chunks and coat thoroughly.
Approx. 5 minutes
4
Heat 1 tbsp vegetable oil in a large frying pan over high heat. Add the marinated soya chunks in a single layer and fry for 8–10 minutes, turning every 2 minutes, until golden and crispy on all sides. Transfer to a plate.
Approx. 10 minutes
5
Add the remaining 0.5 tbsp oil and 15g vegan butter to a large pan over medium heat. Add the diced onion and cook for 10 minutes until golden.
Approx. 10 minutes
6
Add the 2.5 minced garlic cloves, 15g grated ginger, and cumin seeds. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Stir in the tomato purée and cook for 2 minutes until darkened.
Approx. 2 minutes
8
Add the tinned tomatoes, ground coriander, 0.5 tsp garam masala, and 0.5 tsp Kashmiri chilli powder. Simmer for 12 minutes until thick.
Approx. 12 minutes
9
Blend the sauce until smooth with a stick blender.
Approx. 2 minutes
10
Stir in the remaining 15g vegan butter, coconut cream, and maple syrup over low heat. Season with salt.
Approx. 2 minutes
11
Add the crispy soya chunks back to the pan. Simmer for 5 minutes.
Approx. 5 minutes
12
Rub the kasuri methi between your palms and stir in. Cook for 1 minute.
Approx. 1 minutes
13
Serve garnished with fresh coriander.
Approx. 1 minutes
