Dinner · North Indian
Vegan butter chicken (soya)
Boiled and squeezed soya chunks in a rich, creamy tomato gravy - dead ringer for the real thing.
Method
- 1
Toss squeezed soya shreds with a pinch of red chilli and salt. Sear in 1 tbsp oil till edges are charred.
- 2
In the same pan, melt vegan butter. Fry the pureed gravy 10-12 minutes on medium till it deepens in colour and oil separates.
- 3
Add all dry spices, salt and sugar. Cook 2 minutes. Add 1 cup water, simmer 5 minutes.
- 4
Add soya, cashew cream and kasuri methi. Simmer 5 more minutes.
- 5
Finish with an extra dot of vegan butter and coriander. Serve with roti or jeera rice.
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