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.
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.