This quick and easy yet deeeliscious recipe will make a nutritious supper on a busy weekday. And, I am sure both vegetarians and meat-lovers will agree on this one unanimously.
I can confidently say that one of my biggest food-related pet peeves is a store-bought butter chicken sauce in a jar. It is not only loaded with things you absolutely do not need to be putting in your body but is also so high in sugar that it actually tastes like a savory dessert.
One common mistake people make while making butter chicken (besides buying the sauce in a jar-and yes, that is how strongly I feel about this topic) is that they put raw plain chicken pieces into the sauce. Authentic butter chicken calls for the meat to be marinated in spices and yogurt and grilled before further cooking it in the sauce. This step is crucial as it gives the dish its true and unique flavour.
In this recipe, I marinated the chunks and quickly pan fried them in butter to make the spices stick to them and give them a good flavour.
For those of you who are not familiar with soy chunks; they can be bought in any Indian grocery store or in the international aisle at your local super store or even online. They are basically texturized soy protein and have a bouncy bite to them. They do not really have a flavour of their own, just like tofu, and practically take 5 minutes to cook. So, they are perfect to be put in saucy dishes as they sponge up the juices well.
Another uncommon ingredient used in this recipe is dried fenugreek leaves. They too can be bought from Indian stores or, Persian stores.
Try this recipe at home and I can guarantee that you will never again waste your money on those jars when you go grocery shopping next time.
Layer this creamy fiery-red dish on top of a bed of buttery Jeera (Cumin) rice or Saffron rice and enjoy!
Butter Soy Chunks (Vegetarian Butter Chicken)
|Prep time||10 minutes|
|Cook time||25 minutes|
|Total time||35 minutes|
- 1 cup Soy Chunks
- 1/2 cup Half and Half Cream
- 2 heaped tablespoons Tomato Paste
- 1 tablespoon Ginger Paste/Minced
- 1 tablespoon Garlic Paste/Minced
- 2 heaped tablespoons Yogurt
- 1 tablespoon Garam Masala (Freshly Ground)
- 2 heaped tablespoons Chilli Powder (Can be substituted with 1 tbsp Cayenne plus 2 tbsp Paprika)
- 1/4 teaspoon Cardamom Powder (Or a Pinch)
- 1/2 teaspoon Dried Fenugreek Leaves-Kasuri Methi
- 1 teaspoon Brown Sugar
- 6 tablespoons Butter
- 2 cups Water
- 1.5 tablespoons Sea Salt
|Rinse the soy chunks with water. Then, cover and cook them for 5 minutes in a pot of water (1 cup).|
|To prepare the marinade, mix yogurt and half of each of the following:- |
ginger paste, garlic paste, garam masala, chilli powder and salt.
|Squeeze out water from the cooked chunks and marinate for 10 minutes in the yogurt mix.|
|Heat 3 tbsp butter in a non-stick pot and fry the chunks for about 3 minutes or until all the water has evaporated. Keep aside.|
|Heat the rest of the butter on low heat in the same pot and throw in the spices and let them release their aroma into the fat. This takes about 45 secs. Take care while doing this as you don't want to burn the spices.|
|Next, add the ginger and garlic and saute for 2 minutes. Don't let them turn brown.|
|Dissolve the tomato paste in a cup of water and add this to the pot and let it come to a boil on medium-high heat.|
|Add in the cream and stir until warm.|
|Toss in the soy chunks and cover and cook for 10 minutes.|
|Finish off by adding in cardamom powder, dried fenugreek leaves (crushed in between your fingers) and salt.|
|Add some hot water if you want more sauce.|
|Stir and serve.|