Creamy Vegetarian Butter Chicken
ID: 9b24a1f9...
A rich, creamy, and highly aromatic vegetarian alternative to the classic butter chicken. Using flavorful soya mock chicken, fresh curry leaves, bird's eye chillies, and a luscious buttery milk sauce, this quick recipe is a perfect match for a warm bowl of rice.
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🍳 烹飪流程
Season the soya mock chicken with spices and deep fry until crispy and golden brown. → Sauté garlic, bird's eye chillies, and curry leaves in melted butter until aromatic. → Add milk, sugar, rock salt, and corn starch slurry to cook and thicken the sauce. → Toss the fried mock chicken back into the pan until well coated with the sauce.
烹飪步驟
簡短烹飪順序
Season the soya mock chicken with spices and deep fry until crispy and golden brown. → Sauté garlic, bird's eye chillies, and curry leaves in melted butter until aromatic. → Add milk, sugar, rock salt, and corn starch slurry to cook and thicken the sauce. → Toss the fried mock chicken back into the pan until well coated with the sauce.
開場介紹
A rich, creamy, and highly aromatic vegetarian alternative to the classic butter chicken. Using flavorful soya mock chicken, fresh curry leaves, bird's eye chillies, and a luscious buttery milk sauce, this quick recipe is a perfect match for a warm bowl of rice.
步驟 1
Season the soya mock chicken with salt, curry powder, and chili powder in a mixing bowl. Stir thoroughly until the mock chicken is evenly coated.
步驟 2
Heat cooking oil in a wok and deep fry the seasoned mock chicken until it turns golden brown and crispy, then drain and set aside.
步驟 3
In a separate pan, melt the 60g of butter over medium-low heat. Add minced garlic, chopped bird's eye chillies, and curry leaves. Sauté until fragrant.
步驟 4
Pour in 250ml of milk, then add 1.5 tbsp of sugar and rock salt to taste. Stir well to combine.
步驟 5
Pour in the corn starch slurry and stir continuously until the sauce begins to bubble and thicken.
材料清單
重要提醒
You can adjust the quantity of bird's eye chillies to suit your preferred heat level.
Rock salt is recommended for a cleaner, more authentic flavor profile in the butter sauce.
Make sure to sauté the aromatics on medium-low heat so the butter and garlic do not burn.
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