100% VEGAN 100% VEGAN


Vegan alternative to Goila Butter Chicken with naan, raita & a carrot sambal


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:

70g vegan spreadable fat

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

60g cashews

3 tsp dried coriander

1½ tsp chili powder

2 tsp fenugreek seeds

150ml water

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.


To serve

Mix the “chicken” with the sauce.

Garnish with fresh coriander.

Serve with the naan, raita and the carrot sambal.

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