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.

Ingredients
Base Broth
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Tomatoes, canned chunks 500.0 g
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Water 500.0 ml
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Mint Leaves 5.0 g
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Green Cardamom, pods, 3 pcs 100.0 dg
Butter Sauce
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Oil 100.0 ml
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White Onions, chopped 30.0 g
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Ginger, chopped 5.0 g
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Garlic, chopped 5.0 g
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garam masala, mdh 10.0 g
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Chili Powder, mdh 5.0 g
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Base Broth (See Recipe)
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Coriander, wansoy, stems only 3.0 g
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All Purpose Cream 250.0 ml
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Honey 60.0 ml
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Butter, unsalted 50.0 g
Cooking / Assembly
Preparation
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Base Broth
20 minutes- Combine everything in a pot.
- Mix well and bring to a boil then simmer for 15-20 min.
- Remove the pods then blend using a hand mixer or blender.
- Set aside.
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Butter Sauce
10 minutes- In another pot, heat oil and saute onions, ginger and garlic.
- Add now the garam masala and chili powder.
- 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.
- Add now the cream and honey. mix well, remove the stems. finish the sauce w/ butter. Set aside until use.
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Cooking / Assembly
10 minutes- Mix the Fried The Vegetarian Butcher NoChicken Chunks w/ the prepared sauce.
- Bring to a boil and simmer for 5-10 min.
- Garnish w/ some chopped coriander before serving.