Description
Creamy, flavorful, and full of spice – this Vegan Butter Chicken with jackfruit is the perfect plant-based alternative to the Indian classic. Cashews and coconut milk make the vegan butter chicken sauce wonderfully rich, while jackfruit creates that “chicken-like” texture. An ultimate comfort food that will impress everyone!
Ingredients
Scale
- 1 can (20 oz.) green 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 them soak for a few minutes. D
- Dice the onion and mince the garlic. Rinse the jackfruit, drain well, and cut into smaller pieces if needed.
- Heat a little water or oil in a large pan. Sauté the onion and garlic for 2–3 minutes, then add the jackfruit pieces along with the spices (except salt and pepper) and cook for 1 minute.
- Pour in the broth, bring to a boil, and let simmer for 4–6 minutes.
- Meanwhile, drain the cashews and blend them with the coconut milk, tomatoes, tomato paste, and lemon juice until smooth and creamy.
- Stir the sauce into the pan, then season with salt and pepper. Let simmer for another 10–15 minutes until the sauce thickens. Taste and adjust seasoning if needed.
- Serve hot with rice or naan bread.
Notes
Recipe adapted from "Beautifully real food" by Sam Murphy.