Recipe Tip: Vegan Butter Chicken
Top Recipe for 4 Persons. All ingredients and tips for getting it right. A classic from northern India, here in the vegan version made with cauliflower. Recipe from the new cookbook by Karma Food founders Adi and Simone Raihmann.
- 200 mlsoya yogurt
- juice from 1 lemon
- 1 teaspoon(s)ginger-garlic paste
- 1 teaspoon(s)smoked paprika
- ½ teaspoon(s)salt
- 1 teaspoon(s)garam masala
- 2 tablespoonoil
- 150 gcashew nuts
- 300 mllukewarm water
- 2 tablespoonsunflower oil
- 1 teaspoon(s)cumin seeds
- ½ teaspoon(s)mustard seed
- cardamom pods
- 1small cinnamon stick
- 2 teaspoon(s)ginger-garlic paste
- 2green chillies, finely chopped
- 1onion, finely chopped
- 2tomatoes, diced
- 1 teaspoon(s)turmeric
- 1 teaspoon(s)paprika
- 1 teaspoon(s)garam masala
- 1 tablespoonvegan butter
Step 1Cut the cauliflower into small florets. In a bowl, mix the yoghurt, lemon juice, ginger-garlic paste, paprika, salt, garam masala and oil.
Step 2Add the cauliflower florets, mix well and leave to marinate in the fridge for 1–2 hours. Preheat the oven to 180°C. Bake the cauliflower on a baking tray lined with baking paper for 20–25 minutes until tender.
Step 3Meanwhile, soak the cashews in lukewarm water for 1–2 hours. Whizz in a blender to form a liquid paste.
Step 4Heat the oil in a saucepan and fry the cumin, mustard seeds, cardamom, cloves and cinnamon over a low heat.
Step 5When the mustard seeds start to pop, add the ginger-garlic paste and chillies. Fry the paste until golden brown, the add the onion and fry until translucent. Add the tomatoes with 2–3 tbsp water.
Step 6Simmer on medium heat for 3–5 minutes. Add the turmeric, paprika, garam masala and salt. Allow to simmer briefly then turn off the heat and allow the mixture to cool slightly. Whizz to a smooth sauce in a blender.
Step 7Return the sauce to the pan, add the cashew paste and simmer on a medium heat for 5 minutes, stirring frequently. Add the cauliflower florets, cover with the lid and simmer on low heat for 10-15 minutes, stirring frequently. Just before serving, add the vegan butter and let it melt.
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