Vegan Butter Chicken (Murgh Makhani)

Vegan Butter Chicken (Murgh Makhani)

prep 10 minscook 55 minsinactive 2 hourstotal 3 hours, 5 mins

author yumsome

yield 4 servings

This vegan butter chicken (murgh makhani) is a delicious lightly-spiced combination of tangy yoghurt and sweet tomatoes, with butter and cashew cream to add a decadent richness. It’s definitely not an everyday recipe… but it’s perfect for celebrations and special occasions!

Ingredients

For the marinade: 

• 250g (c.1 cup) plain dairy-free yoghurt (I use soy)
• 1 tbsp lime juice
• 2 cloves garlic, smashed
• 5cm (1") piece ginger root, chopped
• 1 large green chilli, chopped
• 6 cardamom pods, seeds only
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tsp Kashmiri chilli powder
• 1 tsp sea salt
• 1 tsp jaggery, chopped
• 1 Indian bay leaf (tej patta)
• ½ tsp turmeric
• ¼ tsp ground cinnamon
• 500g (c.1 lb) seitan chikkin (recipe below)

For the gravy:

• 2 tbsp virgin coconut oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 4 cloves garlic
• 5cm (1") ginger root
• 1 large tomato, finely chopped
• 125g (c.½ cup) passata
• Remaining chikkin marinade
• 25g (c.1 oz) vegan butter
• 2 tbsp cashew cream
• 1 tsp dried kasuri methi (fenugreek leaves)
• Sea salt, to taste

Instructions

1.       Make the marinade:

2.       In a blender or food processor, blitz together all the marinade ingredients for a few seconds, until you have a smoothish cream. It doesn't matter if it has a few bits in it.

3.       Cut the chikkin into bite-size pieces, and add to the marinade, mixing well to make sure that every piece is well-coated.

4.       Cover the bowl with cling film, and leave in the ‘fridge for at least two hours. (I leave it overnight so that the flavours really develop well.)

5.       Grill the chikkin:

6.       Heat up a grill pan over a high heat until it’s really hot, then cook the marinated chikkin pieces for a few minutes, turning over to char each side.

7.       Make the gravy:

8.       While the chikkin is grilling, heat the oil in a wok, kadai, or large skillet, and once it’s hot, add the cumin seeds. Splutter for 30 seconds.

9.       Add the onions, and sauté for five minutes or so, until they start to become translucent.

10.   While the onions are cooking, pound (or blitz) the garlic and ginger together to make a paste.

11.   Mix the garlic paste into the onions, and cook - stirring all the time - for another five minutes, until the smell of raw garlic has gone.

12.   Add the tomato, reduce the heat, and cook for 5 minutes, until the paste begins to come cleanly away from the side of the pan.

13.   Stir in the passata, and cook for another 10 minutes.

14.   Mix the remaining chikkin marinade with the gravy, and simmer for 15 minutes, stirring occasionally.

15.   If you want, at this stage, you can blitz the gravy to make it smooth, then return to the pan. (I don't but you might like a smoother gravy.)

16.   Mix in the butter and cashew cream (reserving 1 tsp butter for finishing). Stir until the butter has melted.

17.   Add the grilled chikkin, and simmer for 5 minutes, to warm through.

18.   Add the methi by rubbing the dried leaves between your palms over the gravy. Stir in. (Doing it this way releases the fenugreek oil, and adds more flavour and fragrance to the finished dish.)

19.   Taste, season with salt if necessary, and serve.

20.   Store any leftovers for up to a week in an airtight container in the ‘fridge.

source : www.yumsome.com

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