Whenever I have a completely free day, I will always make myself a nice big dinner. While I’ve never had ‘real’ butter chicken myself, it’s so common to see at Indian restaurants, and I wanted to challenge myself to veganise it, removing both the butter and chicken components. I’ve used chickpeas in place of the chicken, but this sauce would lend itself well to anything really, perhaps tofu, potatoes, or mock meat chicken pieces. Entirely up to you! This sauce can be made in a hurry, but as with all Indian dishes, tastes better the longer you cook it.
- 2 cups cooked chickpeas or; 1 cup dried chickpeas, soaked overnight then drained and rinsed ( (I would recommend using pre-cooked ones unless you have the time to cook it all day)
- 5 cloves garlic, grated
- 6cm piece ginger, grated
- 1 cup unflavoured soy or coconut yoghurt (soy is cheaper)
- 3 tbsp tomato paste
- 700gm passata
- 3 tbsp tandoori paste (I make my own, but feel free to use your favourite store-bought kind!)
- 1tsp garam masala
- 1tsp ground cardamom
- 1/2-1 cup coconut cream
- Combine all ingredients except coconut cream in a large, heavy based saucepan
- Add 2 cups water and stir to combine. Bring to a boil then reduce to a low simmer
- If using cooked chickpeas, simmer until thick and reduced, stirring often to make sure the curry doesn’t stick to the bottom. This should take around 30 minutes.
- If using dried chickpeas, cook for a few hours until chickpeas are tender. You may need to add water every now and then to ensure it doesn’t reduce too much (I used about 1 extra cup while cooking mine to make sure they had enough liquid to cook in)
- Add in coconut cream according to taste. I used 1/2 cup, but add as much or as little as you’d like