Vegan Alternative to Goila Butter Chicken with Naan, raita & a Carrot Sambal
Ingredients
For the vegan “Butter Chicken”
1
ts
mustard, medium hot
2
tb
coconut oil
3
tb
garam masala
3
cm
ginger, grated
3
pc
cloves of garlic, finely chopped
1
ts
chili paste
1
Pinch(es)
cardamom
Some
salt and pepper
For the sauce
70
g
vegan spreadable fat
1
ts
agave syrup
150
ml
soy drink
1
Bar(s)
cinnamon
1
pc
bay leaf
4
pc
whole cloves
1
pc
mace aril
5
pc
green cardamom pods
1
kg
tomatoes, roughly chopped
250
g
onions, finely chopped
60
g
cashews
3
ts
dried coriander
1.5
ts
chili powder
2
ts
fenugreek seeds
150
ml
water
1
pc
spice bag
For the naan bread
60
g
vegan yoghurt alternative
120
ml
warm water
3.5
g
dried yeast
1
ts
sugar
1
tb
olive oil
0.5
ts
salt
300
g
wheat flour
For the vegan raita alternative
300
g
vegan alternative to yoghurt
0.5
pc
cucumber, grated
0.5
ts
cumin, ground
0.5
Bunch(es)
fresh coriander, finely chopped
1
Handful
fresh mint, finely chopped
0.5
pc
lime, juice
Some
salt and pepper
For the carrot sambal
4
pc
carrots, finely grated
2
tb
desiccated coconut, toasted
1
ts
black mustard seeds, toasted
1
ts
coriander seeds, toasted
1
tb
raisins
1
pc
lime, juice
1
tb
agave syrup
1
tb
peanut oil
0.5
Bunch(es)
fresh coriander
Some
fresh coriander for garnishing
Preparation
For the “Butter Chicken”
1. Put the chunks in a large bowl, and add the rest of the ingredients. Mix well, and leave to marinate (covered) in the fridge for at least 30 minutes.
For the naan bread
1. Mix the lukewarm water with the yeast and the sugar in a bowl, and leave to stand for 10 minutes. Next, add the remaining ingredients and mix well.
2. On a floured work surface, knead the dough for at least 5 minutes until smooth. Now put the dough back into the bowl, and leave to prove in a warm place for an hour.
For the sauce
1. Place the cinnamon stick, bay leaf, cloves, mace and the cardamom pods in a spice bag, and tie it shut.
Put the bag in a saucepan along with the tomatoes, onions, garlic and the rest of the sauce ingredients. Put the lid on the saucepan and simmer for an hour.
2. Then remove the spice bag, and blitz the sauce with a hand blender. Stir in the alternative to cream and the soy drink, and keep warm over a low heat.
3. To prepare the “chicken”, spread the marinated chunks on a baking tray and bake in the oven for 30 minutes until crispy.
For the raita
1. In the meantime, mix together all the ingredients for the raita, and chill.
For the carrot sambal
1. Mix all the ingredients together and chill until it’s time to serve.
For the naan
1. On a floured work surface, roll out the naan dough evenly (in roughly hand-sized pieces), and cook in a lightly oiled pan.
To serve
1. Mix the “chicken” with the sauce.
Garnish with fresh coriander.
Serve with the naan, raita and the carrot sambal.
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