Craving the rich, creamy indulgence of butter chicken but committed to a vegan lifestyle? Look no further! This recipe delivers the authentic flavors of classic butter chicken without any compromise on ethics or taste. We've crafted a soy-free, high-protein version that’s bursting with aromatic spices and a luxuriously creamy, cashew-based sauce. Forget everything you thought you knew about vegan Indian food; this dish is a game-changer, proving that plant-based cooking can be incredibly decadent and satisfying.
Get ready to tantalize your taste buds with a symphony of flavors, from the fragrant blend of garam masala and turmeric to the sweet heat of the simmering sauce. This recipe uses simple, readily available ingredients to create a masterpiece that will impress even the most ardent meat-eaters. Ready to create your own vegan butter chicken masterpiece? Let's dive into the step-by-step instructions!
Tools Needed
- Frying pan
- Large bowl
- Baking tray (optional)
- Strainer
Ingredients
- Onions: 2 medium
- Garlic: 4 cloves
- Ginger: good sized chunk
- Garam Masala: 2 tbsp
- Paprika: 1 tbsp
- Cumin: 1 tbsp
- Coriander: 1 tbsp
- Red Curry Paste: 2 tbsp
- Diced Tomatoes: 1 large can
- Tomato Paste: 2 tbsp
- Soy Curls (or Tofu/Chickpeas): 3 cups rehydrated soy curls (or 2 blocks of tofu, or 2 cans of chickpeas)
- Arrowroot Starch (or Cornstarch): 1/2 cup
- Garlic Powder: 2 tsp
- Pepper: 1/2 tsp
- Salt: 1 tsp + to taste
- Coconut Milk: 2 cans (full-fat)
- Cilantro: freshly chopped (for garnish)
- White Basmati Rice
Step-by-Step Instructions
Step 1. Prepare the Flavorful Base
- Chop two medium onions and add to a preheated frying pan.
- While onions cook, mince four cloves of garlic and grate a good-sized chunk of ginger.
- Once onions are translucent, add garlic and ginger; sauté for a few minutes.
- Add 2 tbsp garam masala, 1 tbsp paprika, 1 tbsp cumin, 1 tbsp coriander, and 2 tbsp red curry paste. Stir for a minute or two.
- Add one large can of diced tomatoes and 2 tbsp tomato paste. Bring to a simmer.
- Add 1 teaspoon of salt; taste and adjust seasoning.
Step 2. Cook the High-Protein Alternative
- Rehydrate soy curls (20 minutes), drain, and squeeze out excess water. (Alternative: Use tofu or chickpeas).
- Coat soy curls (or tofu) in 1/2 cup arrowroot starch, 2 tsp paprika, 2 tsp garlic powder, 1/2 tsp pepper, and 1/2 tsp salt.
- Sauté soy curls until crispy (12-15 minutes) or bake tofu at 375°F for 25-30 minutes.
Step 3. Create the Creamy Sauce
- Add 2 cans of full-fat coconut milk to the sauce. Mix well and simmer.
Step 4. Combine and Serve
- Add the cooked soy curls (or tofu/chickpeas) to the sauce and mix.
- Serve over rice, garnished with cilantro.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Cooking curry is about layering flavors; add spices gradually.
- Many restaurants use red food coloring in butter chicken; this recipe uses natural ingredients for color.
Nutrition
- N/A
FAQs
1. Can I use different nuts instead of cashews for the sauce?
While cashews create the creamiest sauce, you can experiment with other nuts like almonds or macadamia nuts. Just be sure to soak them beforehand for a smoother texture.
2. How can I make this recipe spicier?
Add more chili powder or a pinch of cayenne pepper to adjust the spice level to your preference. You could also include some finely chopped fresh chilies.
This soy-free, high-protein vegan butter chicken recipe proves that plant-based cooking can be incredibly flavorful and satisfying. Enjoy this delicious and ethical alternative to the classic dish, impressing yourself and your guests with its rich, creamy texture and aromatic spices. Now go forth and savor every bite!