Name: Murgh Makani (Butter ‘chicken’)
Yield: 1
Cuisine: Indian
Ingredients: 1 onion, chopped; 2 tomatoes, chopped; 4 garlic cloves, chopped; 1 tbsp medium curry powder; 1 tsp paprika; 16 g tomato puree; 25 g creamed coconut; 15 g ginger, chopped; 11 g stock powder; 175 g vegan chicken; 250 g vegan cream (soya, oat); coriander

AuthorElisa Booker

RatingDifficultyBeginner

Plant-based murgh makani (butter chicken) - rich, saucy and delicious

Yields1 Serving

1 onion, chopped

2 tomatoes, chopped

4 garlic cloves, chopped

1 tbsp medium curry powder

1 tsp paprika

16 g tomato puree

25 g creamed coconut

15 g ginger, chopped

11 g stock powder

175 g vegan chicken

250 g vegan cream (soya, oat)

coriander

Drizzle some oil in large pan over medium heat and add onion with a pinch of salt

After 10 mins, add garlic, ginger, curry powder and paprika and cook for a couple of minutes

Add tomato and cook 5 mins

Meanwhile, add creamed coconut, tomato paste and stock to 150ml water

Add tomato stock and cream to onion mixture and thicken

Add chicken and heat through for 4-5 mins

Add chopped coriander and serve with rice and roti

CuisineIndian

Ingredients