Vegan Butter Chicken (murgh makhani)
Vegan butter chicken is the ultimate comfort food. It takes some time and quite a few ingredients to make it but the effort is absolutely worth it! Trust me when I tell you that everyone will love it!
Servings: 4 servings
Ingredients
For the marinade:
- *600 g vegan pulled chicken ((21 oz))
- 300 g plain full-fat soy or oat yogurt unsweetened ((10½ oz))
- 5 cloves garlic minced
- 30 g of ginger minced ((1 oz))
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp lemon juice
- 1 tsp salt
For the curry:
- 4-5 tbsp vegetable oil
- 2 star anise
- 1 large cinnamon stick or 3 small
- 5 cloves
- 2 large onions sliced
- 1 tbsp tomato paste
- 4 garlic minced
- 20 g ginger minced ((¾ oz))
- ½ tsp cumin powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp paprika
- 400 g tomatoes chopped ((14 oz))
- 2 tsp salt
- 200 ml vegan cream ((7 fl oz))
- 150 g soy yogurt ((5⅓ oz))
- 1 handful of Coriander
Instructions
- Preheat the oven to 250 °C (480 °F).
- Place the chicken into a large bowl, add all the marinade ingredients and mix until coated.
- Place the chicken on a baking tray lined with baking paper so that the pieces do not touch one another. Bake for 10 minutes, then remove and set aside.
- For the sauce, heat oil to a medium-high heat. Once hot add anise, cinnamon and cloves and sauté for 2 minutes.
- Then add onions and cook until caramelized (5 minutes).
- Add tomato paste and cook for 5 minutes.
- Stir in ginger, garlic and the spices and simmer briefly.
- Add tomatoes and salt and cook for 25 minutes on a low heat.
- Add in cream and yogurt and stir well (If you want to blend the sauce, remove cinnamon stick and anise and blend).
- Add in the vegan chicken and cook for 5 minutes.
- Adjust salt and pepper, garnish with coriander and serve right away.
Notes
* fried tofu or tempeh cut into cubes work fine too.