For the vegan “Butter Chicken”:
175g vegan chicken style chunks
50g vegan yoghurt alternative, plain
1 tsp mustard, medium hot
2 tbsp coconut oil
3 tbsp garam masala
3cm ginger, grated
3 cloves of garlic, finely chopped
1 tsp chili paste
1 pinch cardamom
Salt and pepper
For the sauce:
2 tsp vegan alternative to whipping cream
1 tsp agave syrup
150ml soy drink
1 stick cinnamon
1 bay leaf
4 whole cloves
1 mace aril
5 green cardamom pods
1kg tomatoes, roughly chopped
250g onions, finely chopped
3 tsp dried coriander
1½ tsp chili powder
2 tsp fenugreek seeds
1 spice bag
For the naan bread:
60g vegan yoghurt alternative
120ml warm water
3.5g dried yeast
1 tsp sugar
1 tbsp olive oil
½ tsp salt
300g wheat flour
For the vegan raita alternative:
300g vegan alternative to yoghurt
Half a cucumber, grated
½ tsp cumin, ground
½ bunch fresh coriander, finely chopped
1 handful fresh mint, finely chopped
Juice of half a lime
Salt and pepper
For the carrot sambal:
4 carrots, finely grated
2 tbsp desiccated coconut, toasted
1 tsp black mustard seeds, toasted
1 tsp coriander seeds, toasted
1 tbsp raisins
Juice of one lime
1 tbsp agave syrup
1 tbsp peanut oil
½ bunch fresh coriander
Save a few sprigs of the fresh coriander for garnishing
For the “Butter Chicken”
Put the chunks in a large bowl, and add the rest of the ingredients. Mix well, and leave to marinate (covered) in the fridge for at least 30 minutes.
For the naan bread
Mix the lukewarm water with the yeast and the sugar in a bowl, and leave to stand for 10 minutes. Next, add the remaining ingredients and mix well.
On a floured work surface, knead the dough for at least 5 minutes until smooth. Now put the dough back into the bowl, and leave to prove in a warm place for an hour.
For the sauce
Place the cinnamon stick, bay leaf, cloves, mace and the cardamom pods in a spice bag, and tie it shut.
Put the bag in a saucepan along with the tomatoes, onions, garlic and the rest of the sauce ingredients. Put the lid on the saucepan and simmer for an hour.
Then remove the spice bag, and blitz the sauce with a hand blender. Stir in the alternative to cream and the soy drink, and keep warm over a low heat.
To prepare the “chicken”, spread the marinated chunks on a baking tray and bake in the oven for 30 minutes until crispy.
For the raita
In the meantime, mix together all the ingredients for the raita, and chill.
For the carrot sambal
Mix all the ingredients together and chill until it’s time to serve.
For the naan
On a floured work surface, roll out the naan dough evenly (in roughly hand-sized pieces), and cook in a lightly oiled pan.
Mix the “chicken” with the sauce.
Garnish with fresh coriander.
Serve with the naan, raita and the carrot sambal.