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Chickenless Butter “Chicken”

Chickenless Butter Chicken

The Meat Free Meet Ups recipes series continues, with DJ BBQ catching up with Indian food master, Hari Ghotra, to make her properly tasty Chickenless Butter Chicken using The Unbelievable ALT. Tender Chickenless Pieces. We guarantee that the whole family, even the fussy ones, won’t know the difference with this properly tender Chickenless curry.

Recipe Credit: Chickenless Butter Chicken created by Hari Ghotra

  • Preparation time

    30 mins

  • Cook Time

    1 hour

  • Serves

    2

Chickenless Butter Chicken

INGREDIENTS

Marinade

1x 180g pack The Unbelievable ALT. Tender Chickenless Pieces
1 tsp chilli powder
1 tsp coriander seeds, crushed
3cm piece ginger, minced
3 cloves garlic, minced
3 tbsp Greek yoghurt
1 heaped tsp dried fenugreek (kasoori Methi)
Juice of 1 lime
2 tbsp oil

Tomato sauce

2 medium red onion, roughly chopped
2-3 green chillies
1 tsp ginger, grated
4 cloves garlic, roughly chopped
4cm stick cassia bark
4 green cardamom pods
3 cloves
5 whole black peppercorns
1 tsp salt
7 ripe red tomatoes roughly chopped/400g tin plum tomatoes

Masala

2 tbsp ghee or butter
1 tbsp cumin
2 tsp coriander seeds, crushed
½ tsp turmeric
1 tsp kashmiri chilli powder
1 cup hot water
1 tbsp honey
2 tsp dried fenugreek leaves (kasoori methi)
100ml double cream
1 tsp garam masala
1 tbsp of butter

METHOD

  • 1

    Mix all the marinade ingredients and mix in The Unbelievable ALT. Tender Chickenless Pieces.

  • 2

    Put onion, chillies, ginger, garlic, cassia bark, green cardamom, cloves, black pepper and salt into a pan and cover with water (approx. 500ml). Bring to the boil.

  • 3

    Add the tomatoes and leave to simmer for 15-20 min on medium heat stirring occasionally.

  • 4

    After the sauce has reduced and the mixture has thickened remove the pan from the heat. Remove the cassia bark and let the mixture cool down.

  • 5

    Blend to a fine sauce using a hand blender until it's smooth, strain through a sieve to ensure you are left with a smooth sauce.

  • 6

    Heat the oven to 200C and place the marinated The Unbelievable ALT. Tender Chickenless Pieces on a baking sheet. Bake for 20 minutes.

  • 7

    In a second pan heat the ghee or butter, once hot add cumin seeds and as soon as you can smell the musky cumin aroma stir in the tomato sauce. Be very careful as this will spit. Fry the sauce until the oil separates out.

  • 8

    Stir in turmeric, Kashmiri chilli powder, coriander powder and cook for 2-3 minutes. Reduce the heat and add the baked The Unbelievable ALT. Tender Chickenless Pieces to the pan, stir to coat and leave to simmer for 15 minutes on a gentle heat.

  • 9

    Add a little hot water to loosen if required and then the honey. Cook for a further 5 minutes until the chicken is cooked through - the gravy should be a lovely bright red colour.

  • 10

    Remove from the heat and stir in the cream (or yoghurt), fenugreek and the garam masala.

  • 11

    Add some butter or cream on top before serving.

made using

Tender Chickenless Pieces
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