Vegan Butter Chicken

Ingredients

• 8 oz Butler soy curls (1 package)
• 2 cups No-chicken broth
• 1 tsp Kashmiri red chili powder
• 1 tbsp Lemon juice
• Cashews (A large handful; soak until tender. Exact amount not stated.)
• 0.5 Lemon (Juice of half a lemon)
• 0.5 tsp Salt
• Water (Add little by little while grinding cashews; amount not stated.)
• Vegan yogurt (Use in place of yogurt in the linked recipe; amount not provided in the post.)
• Vegan butter (Use in place of butter in the linked recipe; amount not provided in the post.)

Steps

1. 1

   Heat the no-chicken broth. Mix in the lemon juice and Kashmiri red chili powder.

2. 2

   Rehydrate the soy curls in the seasoned broth.

3. 3

   Continue with the second marination step from the linked recipe; the post does not provide its ingredients or method.

4. 4

   Soak the cashews until tender.

5. 5

   Grind the soaked cashews with half a lemon and the salt, adding water little by little, until the mixture reaches a cream consistency. Use this in place of heavy cream in the linked recipe.

6. 6

   Follow the linked butter chicken recipe for the remaining preparation and cooking, substituting vegan yogurt for yogurt and vegan butter for butter.

Notes

The supplied post omits the second marinade’s details and refers the cook to a linked recipe for the remaining ingredients and method. The linked page’s contents were not provided, so those quantities, cooking steps, and timing cannot be extracted here. The cashew amount is described only as a “large handful.”

Nutrition per serving

• main
• vegan
• dairy-free
• gluten-free
• Indian-inspired
• plant-based
• stovetop