Butter NoChicken
Experience the taste and fragrance of India with this easy and delicious plant-based butter chicken recipe.
Ingredients
Vegan Chicken Marination
-
Yoghurt 100.0 g
-
Chilli Powder 1.0 g
-
Knorr South East Asian Spice Paste 600g 30.0 g
Butter NoChicken
-
Unsalted Butter 60.0 g
-
Ginger, blended 30.0 g
-
Garlic, blended 30.0 g
-
Water 30.0 ml
-
Coriander Powder 6.0 g
-
Garam Masala Powder 30.0 g
-
Honey 75.0 ml
-
Evaporated Milk 100.0 ml
Preparation
-
Vegan Chicken Marination
- Marinate vegan chicken for 10mins.
- Pre-heat oven to 220 degree celcius and bake for 5mins.
-
Butter NoChicken
- Blend ginger, garlic and water into a paste and set it aside.
- Heat up sauce pan, melt butter and stir-fry garlic ginger paste and spice powder till fragrant.
- Sweat tomato paste till soft.
- Add in Pronto Tomato sauce and mix well, bring mixture to a simmer for 15mins.
- Fold in vegan chicken meat and let it simmer for 5mins.
- Lastly, fold in honey and evaporated milk, and it's ready to serve.
