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Vegan Butter Chicken with Rice

Name: Vegan Butter Chicken with Rice
Cuisine: Indian
Ingredients: 175g veggie chicken pieces; 2 tablespoons coconut yogurt; 1/2 tablespoon tikka masala spice; 2 teaspoons turmeric; 2 teaspoons salt; 1 tablespoon olive oil; 1 onion, finely chopped; 1 tablespoon ginger; 2 tablespoons tomato puree; 3 teaspoons xylitol or sugar; 2 tablespoons vegan butter; 100ml oat or coconut cream; 1 teaspoon kasturi methi; salt as required; water as required; 1 cinnamon stick; 4 cloves; 1 black cardamom; 2 green cardamom; 2 teaspoons garam masala; 2 teaspoons red chili powder

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Plantd™ | Plants + Planet

1262 recipes

Ingredients

175g veggie chicken pieces
2 tablespoons coconut yogurt
1/2 tablespoon tikka masala spice
2 teaspoons turmeric
2 teaspoons salt
1 tablespoon olive oil
1 onion, finely chopped
1 tablespoon ginger
2 tablespoons tomato puree
3 teaspoons xylitol or sugar
2 tablespoons vegan butter
100ml oat or coconut cream
1 teaspoon kasturi methi
salt as required
water as required
1 cinnamon stick
4 cloves
1 black cardamom
2 green cardamom
2 teaspoons garam masala
2 teaspoons red chili powder

Preparation

Marinate the chicken pieces in the listed ingredients for 2 hours.
Heat olive oil in a skillet and fry the chicken until caramelized on the outside. Set aside.
Heat vegan butter in a pan and add the listed spices, ginger, and onions.
Cook for a few minutes, then add tomato puree and xylitol. Cook until the raw smell of tomatoes disappears.
Stir in oat cream and Kasturi methi, add the chicken pieces. Add water to achieve desired consistency and cook for 7-10 minutes, shredding the chicken with a fork. Season as desired.