🥗 Vegetarian Recipes

Instructions

1. Mix all the marinade ingredients, add the fake chicken and let it sit in the marinade for at least 1h. (1h)
2. Heat up (wok) oil in a frying pan and let the whole spices and turmeric infuse for 1 minute. (1 minute)
3. Add the onion and carrot and cook for 10 minutes. Add the salt and garlic and ginger paste and cook for 1 minute before adding the tomatoes. (10 minutes)
4. In the meantime, cook the rice with a bouillon blokje. For basmati rice, put the rice and 1.5x its weight in cold water in a pan. Crumble the bouillon blokje and mix it in. Heat on high heat until it boils then put on a lid and on the lowest heat. After ~8 minutes (or whenever all the water seems absorbed), turn the heat off and let the rice rest with the lid on for at least 10 minutes. (~18 minutes)
5. To the frying pan, add the paprika and ground cumin and coriander and cook for 3 minutes. (3 minutes)
6. Add the fake chicken along with the marinade and heavy cream.
7. Adjust the taste of the curry with salt and chili if needed. Remove the whole spices if you can find them to avoid biting on it.
8. Serve the butter chicken with rice and/or naan, black pepper and garam masala, and optionally fresh coriander.