Name: Plant-based Butter Chicken
Yield: 1
Ingredients: 500.0g Tomatoes, canned chunks; 500.0ml Water; 5.0g Mint Leaves; 100.0dg Green Cardamom, pods, 3 pcs; 20.0g Knorr Chicken Broth Base 1.5kg; 100.0ml Oil; 30.0g White Onions, chopped; 5.0g Ginger, chopped; 5.0g Garlic, chopped; 10.0g garam masala, mdh; 5.0g Chili Powder, mdh; 0.0 Base Broth (See Recipe); 3.0g Coriander, wansoy, stems only; 250.0ml All Purpose Cream; 60.0ml Honey; 10.0g Knorr Chicken Powder 1kg; 50.0g Butter, unsalted; 400.0g The Vegetarian Butcher No Chicken Chunks 1x1.75kg, quick fried, blanched for 1 min. in boiling water; strain then pressed. Flash fry in hot oil for min or flash 40-60 sec, prepared sauce (quantity of sauce depends on the TVB quantity)

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.

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Preparation

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.
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.
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.

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Plant-based Butter Chicken

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Ingredients

Base Broth

Butter Sauce

Cooking / Assembly