Description
This vegan version of butter chicken is just as good – if not better – as the original! The sauce is made with a combination of cashews and coconut milk to make it extra creamy and rich.
Ingredients
Scale
- 1 can jackfruit
- 1 onion
- 2–3 garlic cloves
- 1 1/2 tsp ground cumin
- 1/2 tsp garam masala (or more cumin)
- 1/2 tsp cinnamon
- 1/2 tsp turmeric (optional)
- 1 tsp coriander
- 2 tsp ginger, minced
- 1/4 tsp kala namak (optional)
- 1 cup vegetable broth
- 1/2–1 tsp salt
- 1/2 tsp black pepper
Sauce
- 3 roma tomatoes
- 3/4 cup cashews (100 g)
- 1/2 cup coconut milk (canned)
- 1/3 cup tomato paste
- 2 tsp lemon juice, fresh
Instructions
- Pour hot water over the cashews and let sit for a few minutes.
- Dice the onion and mince the garlic. Rinse the jackfruit, drain and cut into smaller pieces.
- Heat some water or oil in a large pan and sautée the onion and garlic for 2-3 min. Now add the jackfruit pieces and the spices (except for salt and pepper) and cook for 1 min.
- Add the broth, bring to a boil and simmer for 4-6 min.
- In the meantime, drain the cashews and blend together with the coconut milk, tomatoes, tomato paste and lemon juice until creamy.
- Pour the sauce into the pan and sitr. Add salt and pepper and simmer for another 10-15 min to thicken. Taste and season some more if needed.
- Afterwards, serve with rice or naan bread.
Notes
Recipe adapted from “Beautifully real food” by Sam Murphy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes