Ingredients
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For Garlic Naan
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1 cup (120 g) all-purpose Flour
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1 teaspoon Baking Powder
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¼ teaspoon Salt
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¼ cup (60 ml) Water
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2 Garlic
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For Butter Chicken
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2 cups (80 g) Soy Curls
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2 tablespoons Vegan Butter
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¾ teaspoon Salt
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¾ teaspoon Garam Masala
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¾ teaspoon Ginger Powder
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2 Shallots
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2 Garlic
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2 cups (500 g) Tomato
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½ cup full-fat Coconut Milk
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fresh Cilantro
Directions
If you don’t have these, no problem; this easy-peasy curry can be made with other soy protein, tofu, or even chickpeas. The secret’s in the sauce, and if you serve it with some fluffy garlic naan and basmati rice, you get a complete Indian-inspired feast. You deserve it.
Steps
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1
Done
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For Garlic NaanAdd the flour, baking powder, and salt into a bowl. Stir to combine. Add in the water and knead with your hands or use a stand mixer until a smooth dough forms. If the dough is too sticky, add more flour; if it’s too crumbly, add more water. Cover the bowl with a lid or kitchen towel and let the dough rest for a couple of minutes. |
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2
Done
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Divide the naan dough into two pieces and roll each piece out onto a floured surface. Press the garlic slices into each piece of naan. |
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3
Done
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Heat a flat pan (a crepe-pan works best) until really, really hot. Oil the pan and add in one piece of naan at a time garlic-side up for 1 to 2 minutes until brown and bubbly. Flip and cook on the other side for 1 to 2 minutes. Repeat for the other piece of naan. Sprinkle with salt and enjoy! |
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4
Done
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For Butter ChickenFill a pot with water and bring it to a boil. Add in the soy curls and let them cook until soft. Then, drain them, carefully press any excess water out, and set them aside. If you let the curls cool down before cooking the rest of the dish, they will become even more firm and meat-like for maximum awesomeness (if you like that). |
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5
Done
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In a large nonstick pot, add in the vegan butter and bring it to high heat, then add in the soy curls and ¾ teaspoon salt, ¾ teaspoon garam masala, and ¾ teaspoon ginger powder. Stir to combine until the soy curls get brown and crispy. |
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6
Done
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Add shallots to the soy curls and stir. Once the shallots are soft, add in the minced garlic. Cook for another 2 to 3 minutes, then turn down the heat to low. |
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7
Done
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Add in the tomato passata and coconut milk. Stir and add the remaining spices to taste. Let the curry cook until everything is hot and bubbly. |
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8
Done
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Serve with basmati rice and garlic naan, and sprinkle everything with fresh cilantro. You can freeze leftover butter chicken. When ready to eat, simply put the chicken back into a microwave or pot to reheat and it will be good as new. |
