Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

  1. Home
  2. Recipes
  3. Plant-based Butter Chicken
  1. Recipes

Plant-based Butter Chicken

We got a hot favorite plant-based dish for your diners’ Indian spice cravings! Serve this flavor-bursting using The Vegetarian Butcher NOChicken Burger simmered in spiced, creamy and velvety butter tomato sauce.

Plant-based Meat Plant-based Meat
Main course Main course
Plant-based Butter Chicken

Ingredients

−
+

Base Broth

  • Tomatoes, canned chunks 500.0 g
  • Water 500.0 ml
  • Mint Leaves 5.0 g
  • Green Cardamom, pods, 3 pcs 100.0 dg
  • Knorr Chicken Broth Base 1.5kg 20.0 g

Butter Sauce

  • Oil 100.0 ml
  • White Onions, chopped 30.0 g
  • Ginger, chopped 5.0 g
  • Garlic, chopped 5.0 g
  • garam masala, mdh 10.0 g
  • Chili Powder, mdh 5.0 g
  • Base Broth (See Recipe)
  • Coriander, wansoy, stems only 3.0 g
  • All Purpose Cream 250.0 ml
  • Honey 60.0 ml
  • Knorr Chicken Powder 1kg 10.0 g
  • Butter, unsalted 50.0 g

Cooking / Assembly

Preparation

  1. Base Broth

    20 minutes
    1. Combine everything in a pot.
    2. Mix well and bring to a boil then simmer for 15-20 min.
    3. Remove the pods then blend using a hand mixer or blender.
    4. Set aside.

  2. Butter Sauce

    10 minutes
    1. In another pot, heat oil and saute onions, ginger and garlic.
    2. Add now the garam masala and chili powder.
    3. Once all the flavor is pungent, add the base broth from earlier and stems or coriander. Continue to mix then bring to a boil and simmer for 10-15 min.
    4. Add now the cream and honey. mix well, remove the stems. finish the sauce w/ butter. Set aside until use.  

  3. Cooking / Assembly

    10 minutes
    1. Mix the Fried The Vegetarian Butcher NoChicken Chunks w/ the prepared sauce.
    2. Bring to a boil and simmer for 5-10 min.
    3. Garnish w/ some chopped coriander before serving.