Ingredients
STEP 1 - Chicken Marinade
| 1 pack | THIS™ Isn't Chicken |
| 2tbsp | Vegan yoghurt |
| 1tbsp | Ginger (chopped) |
| 1tbsp | Garlic (chopped) |
| 1tbsp | Lemon juice |
| 1tbsp | Oil |
| 1tbsp | Salt |
| 5tsp | Butter chicken spice blend (@mrsbalbirsingh) |
Step 2 - Butter Chicken Sauce
| 2tbsp | Vegan Butter |
| 1 | Onion, chopped |
| 3tsp | Garlic, chopped |
| 3tsp | Ginger, chopped |
| 5tsp | Butter chicken spice blend (@mrsbalbirsingh) |
| 1 tin | Chopped tomatoes |
| 1 1/2tsp | Salt |
| 50ml | Plant-based milk |
| 50ml | Water |
If THIS™ recipe doesn’t curry favour with you, nothing will… I’ll see myself out.
This is naan other than the best vegan chicken curry recipe out there. I’ll see myself out.
How to cook THIS™ dish
STEP 1: MARINADE THIS™ ISN’T CHICKEN
- In a bowl mix all the chicken tikka marinade ingredients together. Add the THIS™ Isn’t Chicken pieces and stir to coat well. Leave covered in the fridge for 30 mins so the chicken soaks up the marinade.
- Add oil to a pan and fry the marinated THIS™ Isn’t Chicken pieces for 5 mins until they start to change colour and brown.
STEP 2 : BUTTER CHICKEN SAUCE
- Melt 1 tbsp of vegan butter in a large pan on a medium heat, add the chopped onions, ginger and garlic. Cook for 8mins until onions are soft and translucent. Add the butter chicken blend and stir.
- Add the tinned tomatoes, sugar, salt, plant-based milk and water, then stir until mixed. Cover and cook on a medium heat for 10 mins. Remove the pan from the heat and place the mixture into a blender until it forms a smooth curry texture.
- Add the THIS™ Isn’t Chicken pieces into the sauce, stir and cook for a further 3 mins on medium heat until the chicken is heated through. Add the cream, remaining tbsp of butter and the garam masala. Stir and cook for a further 2 mins.
- Serve with a sprinkle of chopped coriander, unless you’re one of the peeps who thinks it tastes like soap, then don’t do that. Enjoy with steamed basmati rice or your favourite Indian bread.
