“Butter” “Chicken”

I wish I had more of this butter chicken to photograph! We enjoyed this creamy, saucy butter chicken last night and I had to wait for a bit of sunshine to take photos of it with… let’s just say it was hard to “leave” some behind for today’s photoshoot 😉

 

• Cut up all your veggies in advance so that you can easily add them to the pan when they are ready
• Sautee the onions and garlic until they are slightly browned in the beginning – this makes the dish so much more flavourful!
• Add the spices to the oil and heat them up for about 30 seconds before mixing them in with the onion and garlic mixture – this brings out so much flavour!
• If you are pressed for time, nuke the cauliflower florets for a couple of minutes in the microwave to get them a bit softer (but not fully cooked) to shorten cooking time!
• Wait to add your hot pepper. I added a super hot pepper to this dish near the end of the cooking process after tasting it. Let’s just say that last curry I made I added too much hot pepper at the beginning and I was one of the only ones who could finish it :O
• Keep stirring the butter chicken as you are cooking it to ensure that all the spices are getting incorporated well into the sauce! D:

Vegan “Butter” “Chicken”

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★★★★★

5 from 3 reviews

• Author: Ceara
• Total Time: 40

Print Recipe

Ingredients

Scale 1x2x3x

• 1 Yellow onion, diced
• 2 Cloves garlic, diced
• 1 tbsp Peanut/Coconut Oil
• 2 tbsp Lemon (juice from half a lemon)
• 1/2 cup + extra as needed Water
• 2 cups Tomato Puree
• 1 tbsp Honey
• 2 cups Cauliflower, chopped up into medium sized pieces
• 1 cup chickpeas
• 1 cup Cashew/Coconut milk
• 2 tsp Garam Masala
• 1/2 tsp Nutmeg
• 1 tsp of each Cinnamon, Cayenne, Cumin, Ginger

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Instructions

1. In a large, deep pan saute the garlic and onions in a couple tablespoons of water, over medium-high heat, until slightly browned and most of the water is soaked up (about five minutes). Add water when necessary. Watch closely to make sure that the garlic and onions don’t stick to the pan.
2. Put all the spices in a little bowl and stir them together.
3. Move the garlic and onion to the side of the pan. Add the peanut oil to the hot pan then add the spices to the hot oil and mix them altogether. This forms a little paste. Cook the spices in the hot oil for about 30 seconds. Mix the spices in with the garlic and onion mixture. Add the lemon juice.
4. Now that your onions, garlic and spices are well incorporated cook for about 3 minutes to get incorporate the flavours well. I had to add about 1/4 cup of water at this point to make sure that the onions and garlic did not stick to the pan.
5. Add tomato puree. Bring to a light boil and then turn the stove down to a medium low heat.
6. Mix the honey into the sauce.
7. Add cauliflower florets. Cook for 5 minutes.
8. Add chickpeas. Cook for another 5 minutes.
9. Add Cashew milk. Cook for another 5 minutes.
10. I left my butter chicken on the stove for about another 10 minutes on a very low simmer, stirring every so often, to make sure the flavours incorporate well into each other 😀 If you are pressed for time, you can skip this step!
11. Voila! Serve over rice or enjoy this hearty dish by itself!

Notes

• Nutritional Benefits: No cholesterol, high in fiber, high in iron, very high in vitamin C, high in manganese
• Notes: My recipe uses cashew milk which adds a wonderful, creamy flavour to this dish. It also helps to thicken up and add some substance to the sauce. Cashew milk is amazing, delicious and so creamy. I started drinking it a few weeks ago and love it! I made the switch because almond milk is super expensive here! Don’t let the cashew milk in this recipe intimidate you. If you have a blender, cashews and some water you are set! Here is the recipe I swear by! But if you don’t have these items on hand (or are allergic to nuts) just go and pick up some coconut milk!

• Prep Time: 15
• Cook Time: 25

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