Plant-based Butter ‘Chicken’

The original recipe was posted @lanikingston and was credited to: Moti Mahal, Butter Chicken (adapted for plant-based)

I love Indian food. One of my best friends at university was from India and introduced me to these flavors way back when. During two trips to India her family showed me many of their favorite recipes and this is similar to my favorite. This recipe proves plant-based can be just as tasty as meat dishes. 

Oven roasting Marinade:

4 teaspoons garam masala

2 inches fresh ginger, minced (approx. 2 Tablespoons)

2 garlic cloves, minced

1 lime, juiced

2 teaspoons sea salt

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 cup yogurt (I use plant-based coconut)

1/4 teaspoon cayenne

2 red bell peppers, cut into 1/4" wide, 3" long strips

handful of button mushrooms, quartered

2 medium potatoes, cut into 1/2" wide strips

1 large red onion, cut into 8 pieces (leave layers intact)

Method

1. Preheat oven to 400F/200C.

2. In a large mixing bowl combine the garam masala through the cayenne. Stir until combined. Mix in the sliced vegetables and coat all the pieces.

3. Tip onto a baking tray lined with parchment paper. Spread evenly in a single layer.

4. Roast the vegetables roast between 20-30 minutes or until you can pierce a potato and it's fork tender.

5. While the vegetables are roasting, make the butter sauce. 

Vegan Butter Sauce

1 large yellow onion, roughly chopped

1, 14oz. can diced tomatoes (or 5 fresh)

2 Tablespoons garam masala

2 teaspoons ground cumin

2 teaspoons minced ginger

1 clove garlic

1 Tablespoon Kashmiri chili powder (substitute: 2 teaspoons paprika & 1 teaspoon cayenne)

1 teaspoon sea salt

1 cup water

1/3 cup red lentils

1 cup canned full fat coconut milk

1 cup tomato sauce (fine passata)

Cilantro, for serving

Method

1. Heat the oil in a large saucepan and once the oil shimmers add the onion and cook 2-3 minutes.

2. Stir in the chopped tomato and cook 5-8 minutes.

3. Then add the remaining spices, garam masala - Kashmiri chili powder and saute 3 minutes, stirring frequently.

4. Next: Add the sea salt, water, red lentils, coconut milk and tomato sauce. Cook to allow flavors to combine and the red lentils to cook thoroughly, approximately 15 minutes.

5. Blend the sauce using an immersion blender until smooth.

6. Taste to adjust seasoning if needed. Add additional coconut milk or tomato sauce if you like.

7. Serve the roasted vegetables over basmati rice and top with the blended sauce and chopped cilantro. Enjoy.