Vegan Butter Chicken Sauce

 
IMG_9815.JPG
 
 

Butter Chicken is an Indian dish that is one of my absolute favorite things to eat. But as someone who is both lactose intolerant and allergic to the spice mix in most Indian food, it’s almost impossible for me to go to an Indian restaurant and get authentic butter chicken. I’ve done tons of testing and have found a recipe I really love. Serve it with rice, veggies, chicken, tofu, and naan, and enjoy!

 
 
 
 

Vegan Butter Chicken

 
 

Ingredients

  • 8 tomatoes, diced

  • 1 tsp sea salt

  • 1/2 onion, sliced

  • 1 1/4 cup coconut milk

  • Coconut butter

  • 2 tbsp tandoori masala

  • 1/2 tbsp turmeric powder

  • 2 tbsp unsweetened vegan yogurt

Instructions

  1. Put diced tomatoes, onions, and coconut milk in a large saucepan. Bring to a boil, then lower the heat and simmer for 20-30 minutes.

  2. Add coconut butter, tandoori masala, turmeric, and salt. Stir well, then process with an immersion blender until creamy.

  3. Add the yogurt and stir. You can keep adding spice mix or coconut milk and stirring to taste.

If you don’t have tandoori masala, you can make your own: 2 tbsp cumin, 2 tbsp garlic powder, 1 tbsp paprika, 1/2 tbsp ginger, 2 tsp coriander, 2 tsp cardamom, 2 tsp black pepper, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp cayenne pepper, 1/2 tsp cloves

 
recipesPerri CohnComment