Vegetarian Butter “Chicken”
Servings Prep Time
4 30minutes
Cook Time Passive Time
30minutes 12hours
Servings Prep Time
4 30minutes
Cook Time Passive Time
30minutes 12hours
Ingredients
Instructions
  1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add Quorn pieces and stir well. Cover and refrigerate overnight.
  2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
  3. Heat the butter in a pan over medium heat.
  4. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
  5. Reduce heat to low, then add veggies and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes.
  6. Stir in cream and cook for a further 10 minutes.
  7. Garnish with cashews, chopped coriander and serve with cauliflower rice.
Recipe Notes

As an alternate version, you could make this with additional vegetables rather than the Quorn pieces.