Vegan Butter Chicken
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3 months ago
2 Views
3 months ago
2 Views
3 months ago
Elisakocht
@elisakocht
This recipe is automatically translated for you.
Vegan Butter Chicken: Today I'm making a delicious vegan Butter Chicken for you. While classic Butter Chicken is known to many, I've transformed this recipe to be completely plant-based. The taste is incredibly delicious and wonderfully creamy. Besides the fantastic sauce, cauliflower plays the main role. The small cauliflower florets are marinated and then baked in the oven until they turn golden brown. Then the sauce and cauliflower combine to create this tempting vegan Butter Chicken.
Information
Overview
Difficulty
Spiciness
Time
Preparation
Cooking
Tags
Ingredients
Servings
4
- Cauliflower
1
- Chili Powder
1 teaspoon
- Turmeric
1 teaspoon
- Coriander Powder
1 teaspoon
- Garam Masala
1 teaspoon
- Cumin
1 teaspoon
- Salt
1 teaspoon
- Olive Oil
75 milliliters
- Ginger
1 piece
- Garlic Cloves
2
- Onion
1
- Cashews
1 handful
- Passata
500 milliliters
- Coconut Milk
250 grams
- Vegan Butter
20 grams
Instructions
Prepare the cauliflower
Divide the cauliflower into florets and put it in a bowl.
Add 1 tsp chili powder, paprika powder, turmeric, coriander powder, garam masala, cumin, and salt.
Pour 75 ml of olive oil over it and mix everything well.
Spread the seasoned cauliflower florets on a baking sheet lined with parchment paper.
Bake them at 200 °C (top and bottom heat) for 20 minutes.
Prepare the sauce
Finely grate: 1 medium-sized piece of ginger and 2 cloves of garlic.
Dice 1 onion.
Heat some oil in a pan and sauté the diced onions in it.
Add the finely grated garlic and ginger, as well as 1 handful of cashews.
Add 1 tsp each of turmeric, coriander powder, garam masala, paprika powder, and chili powder.
Sauté everything for a few seconds (be careful not to burn anything).
Deglaze the mixture with 500 ml of strained tomatoes and 250 g of coconut milk.
Let the sauce simmer for 15 minutes.
Refine the sauce
Puree the sauce either in a blender or with an immersion blender until it is smooth.
Add a small piece of butter (approx. 20 g) and stir until it is completely incorporated.
Finalization
Take the baked cauliflower out of the oven and add it to the sauce.
Mix everything well and bring the mixture to a boil again briefly.
Serve
Serve the creamy Butter Cauliflower with yogurt, parsley, and some sesame seeds.
Indian flatbreads go well with this.