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Ingredients
- Serves 2 people
300 g Quorn pieces, prepped for cooking
15 g + 10 g butter (clarified)
5 g ginger paste
5 g garlic paste
1 tsp cumin seeds
6 g garam marsala
1 tbsp tomato paste
400 g water
100 g yogurt
3 g salt
2 g sugar
1 sprig coriander (for garnish)
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Meat Free Butter Chicken
Swap chicken pieces with Quorn’s meatless “chicken” in this creamy meat free Indian classic. The key’s the yogurt-tomato bath that’s infused with ginger, garlic, deeply scented cumin, and warming garam masala. But first, fry up the meat free protein till it sizzles to a golden brown (or slightly brown if you want just a touch of crisp), then coat all over with the ghee-fragrant gravy.
- Easy
- 10 min
- 25 min
- 15 min
- 1 steps
- 12 Ingredients
- Easy
- 1 steps
- 12 Ingredients
- 10 min
- 25 min
- 15 min
Instructions
-
Making the curry
- Heat up 15g clarified butter in a pan.
- Add garlic paste, ginger paste, cumin seeds. Fry for 4 mins on medium heat.
- Add garam marsala and tomato paste. Fry for 3 mins.
- Add water and simmer for 5 mins.
- Add in yogurt, salt and sugar. Simmer for another 4 mins
- Add in prepared Quorn pieces and cook for 3 mins, making sure the pieces are coated evenly with the curry.
| Tip: Learn how to prepare meat free quorn pieces here.
Garnish and Serve!
Garnish with coriander and drizzle 10g clarified butter. Serve
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Ingredients
- Serves 2 people
-
300 g Quorn pieces, prepped for cooking
-
15 g + 10 g butter (clarified)
-
5 g ginger paste
-
5 g garlic paste
-
1 tsp cumin seeds
-
6 g garam marsala
-
1 tbsp tomato paste
-
400 g water
-
100 g yogurt
-
3 g salt
-
2 g sugar
-
1 sprig coriander (for garnish)
Nutrition
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