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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

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
  • Butter, unsalted 50.0 g

Cooking / Assembly

  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.