Vegan Butter chicken (With Jackfruit)

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Vegan Butter chicken (With Jackfruit)

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course dinner, Lunch, Main Course
Cuisine Indian

Ingredients
  

  • 1 Can young Jack fruit
  • 2 tbsp Tandoori Masala
  • 1 tsp Oil
  • Salt (To taste)
  • 3/4 th Tomato Can
  • 1 large Onion
  • 12 Cashews (Whole)
  • 3/4 tbsp Ginger Garlic Paste
  • 1 stick Butter (Vegan)
  • 1 tsp Oil
  • 2 cups Water
  • 2 tsp Kashmiri Red chilli powder
  • 1 tsp Corriander Powder
  • 1.5 tsp Cardamom Powder
  • 1/2 tsp Nutmeg Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 3/4 tsp Cinnamon Powder
  • 2 tbsp Kasuri Methi
  • 1.5 tbsp Tomato Ketchup
  • 1 tsp Sugar or honey
  • 1/2 can Coconut Milk

Instructions
 

  • Open a canned young jack fruit, pour out the brine and wash them well in plain running water and chop them into small pieces.
    1 Can young Jack fruit
  • Add them to a bowl and add tandoori masala and little salt, let it marinate for about 20 minutes.
    2 tbsp Tandoori Masala, Salt
  • Once the jack fruit is marinated, toss the jack fruit onto a cast iron skillet and let it cook and roast well. Once done, remove it and keep it aside for late.
    1 tsp Oil
  • Heat a large pan with Lid to medium flame, once hot, add oil. Add in roughly chopped onions and cook until the onions are soft and translucent. Next add in the tomatoe puree from can, cover and simmer for about 5 minutes. Add in the cashews and mix it in. Let it cool down and once it is cooled completely, blend to a smooth paste.
    3/4 th Tomato Can, 1 large Onion, 12 Cashews, 1 tsp Oil
  • Add a little water to the same pan and wash it off and use the liquid to blend too.
    2 cups Water
  • Now to the same cleaned pan, add butter, allow it to melt, add in 1/2 tsp Kashmiri red chilli powder, ginger garlic paste and quickly saute for 1 minute on low flame. Add in the Pureed onion and tomatoes mix to the pan and stir it well.
    3/4 tbsp Ginger Garlic Paste, 1 stick Butter, 2 tsp Kashmiri Red chilli powder
  • Add water , the spice powders - Cardamom,Nutmeg, Cumin, Red chilli powder, Corriander powder, Garam Masala, cinnamon powder, kasuri methi and mix it in. Cover and simmer for about 5 -7 minutes on medium flame.
    2 tsp Kashmiri Red chilli powder, 1 tsp Corriander Powder, 1.5 tsp Cardamom Powder, 1/2 tsp Nutmeg Powder, 1 tsp Cumin Powder, 1 tsp Garam Masala, 3/4 tsp Cinnamon Powder, 2 tbsp Kasuri Methi
  • Next add in the pan fried jack fruit, ketchup, little honey if needed, check for salt if required and mix it in. Cover and simmer for 5 more minutes.
    1.5 tbsp Tomato Ketchup, 1 tsp Sugar or honey
  • Finally add coconut milk to your liking about 1/2 can, reserve 3 tbsp for final garnish.
    1/2 can Coconut Milk
  • Mix it in a cook for 5 more minutes, switch off the flame and Garnish with reserved coconut milk, add some kasuri methi for garnish and serve with hot basmati rice.
    2 tbsp Kasuri Methi, 1/2 can Coconut Milk
Keyword jackfruit, Plant Based, vegan indian, Vegan Recipes