As opposed to Butter Chicken, this vegetarian version is so fast you barely have time to steam the rice. Having the Kasoundi paste ready to rock and roll is key to the fastest mid-week dinner in the west! Go and do my lovelies. Completely easy and delish! Made for busy people. Gluten free, vegetarian (accidentally vegan actually!) and easy to whip up in no time on a crazy weeknight.
Of course, should you want the ridgey didge Butter Chicken, it is simple to alter this recipe. (See tip below).
To make this as a Butter Chicken substitute the chickpeas for 600g cubed chicken thigh. You could potentially reduce the water to none or less than 50g. It should take the same amount of time to cook.
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