The BEST Vegan Butter Chicken - Easy Ingredients

Have you ever wondered if there's such thing of Vegan Butter Chicken?

Well, to answer your question, I had to try to make one myself. LET. ME. TELL. YOU. There DEFINITELY is! This butter chicken is so creamy and delicious, I'd eat it everyday! There's an amazing combination between the saltiness of the chicken and the sweetness of the sauce. It's a perfect recipe for someone who loves savoury and sweet foods!

Since I love veggies, I decided to add potatoes, peppers & onions. I used about 3 potatoes, 1 full onion, and two full peppers! Adding these, especially the onions, brings out the flavours in the sauce so much better. You definitely don't have to add veggies to your curry and just make it like traditional butter chicken.

I also decided to add chickpeas as well. I think chickpeas are such a good thing to add in any Indian curry's as once you cook it down the chickpeas carry so much flavour! They're also high in so many good nutrients such as fibre, protein, carbohydrates & iron so you can eat this delicious meal while getting everything you need!

Then I obviously had to test it using vegan chicken. There's so many brands you could choose from to make this recipe, but I used the "Light life Veggie Chick'n Tenders". And I'd 110% recommend them! I also tried this recipe out with tofu but I'd definitely recommend the chicken over it! You could also make your own seitan chick'n which Id love to try out!

This recipe is super easy to customize with adding whatever veggies or brand of chicken you would like! It would also be super delicious with a homemade vegan naan bread (which I'll definitely have to try to make). I would love to hear what you guys use to make it your own!

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VEGAN BUTTER CHICKEN

Ingredients:

• 2 packages of Vegan Chicken of your choice (I used Lightlife Veggie Chick'n Tenders)

• 2 Cups of Basmati Rice (Or whatever rice you like)

• 2 Cans of Coconut Milk (400mL each)

• 1 Jar of Butter Chicken Paste (I used Patak's 284 mL Jar)

• 1 Can of Chickpeas, drained and rinsed (540mL)

• 3 Potatoes, cubed

• 1 White Onion, chopped

• 2 Bell Peppers, chopped (I used one orange and one red)

• Salt & Pepper to taste

Directions:

1. Fill a large pot up with water and set it to a boil. I like to add salt while boiling as it gives a nice salty taste to whatever you're boiling.

2. While waiting for the water to boil, add 2 cups of whatever rice you'd like to a rice cooker & set to cook. The type of rice you choose will determine how much water you add. I used Basmati so 2 cups of rice to 3 cups of water.

3. Once the water is boiling, add the potatoes to it and boil for about 8-10 minutes or until well-cooked. You don't want them to be super soft as they will cook a bit in the curry so just cut one with a knife and if it's easy to cut then take them off the heat.

4. Drain & rinse your can of chickpeas as well as the potatoes. Set both aside.

5. Set a sautè pan on medium heat & add a tbsp of oil. While waiting for the pan to heat up, open up the packages of chicken and cut into 1-2 inch pieces. Once hot, set the pieces in the pan & let cook for 5-7 minutes. If you made your own chicken, you can cut it either before or after cooking it.

6. Once the chicken is a bit brown, add the butter chicken paste. I made quite a bit so I added the whole jar. Gently coat the chicken and let cook for 1-2 minutes. Add the chickpeas to the pan and stir. Let cook for another 1-2 minutes.

7. Add the rest of the veggies & the two cans of coconut milk to the pan. Give a nice stir then set the lid on the pan. Let cook for 10-12 minutes. I like to test it every so often while cooking to see how well the veggies have absorbed the flavours.

8. Once cooked to your liking, set aside from heat. Spoon some rice into a bowl or on a plate & add your butter chicken. VOILA. Vegan butter chicken :)

You could definitely pair this recipe with some vegan naan bread or make coconut rice instead! This recipe is vegetarian & vegan, gluten-free, and super nutritious.