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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- 1 onion, peeled and halved
- 4 cloves garlic
- 20 Grams piece ginger
- 50 Grams butter
- 1 Teaspoon ground turmeric
- ½ Teaspoons ground coriander
- 1 Teaspoon sugar
- 2 Teaspoons pink salt flakes BUY
- 2 Tablespoons Kasundi (home made or purchased (see recipe)
- 100 Milliliters cream
- 150 Grams tomato paste
- 100 Grams water
- 3 x 400g tinned chickpeas, drained and rinsed
- Coriander leaves and sliced
- Chillies to serve
Place onion, garlic, ginger, butter, turmeric and coriander into the Thermomix bowl and chop 4 sec/speed 6.
Sauté 5 min/Varoma/speed 1.
Add sugar, salt, kasoundi, cream and tomato paste and blend 4 sec/speed 4. Scrape down sides of bowl and lid.
Insert Butterfly attachment and then add the water and chickpeas. Cook 10 min/Butterfly/100°C/speed soft.
Serve immediately with steamed rice and garnishes.
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