Veggie No-Butter Chicken

Veggie No-Butter Chicken

Enjoy our recipe Veggie No-Butter Chicken by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories5953 kJ (1422 kcal)
Protein72 g
Fat58 g
Carbohydrates137 g
Fiber28 g

Utensils:

cutting board, non-stick frying pan, immersion blender, chef's knife, spatula, bowl

Recipe instructions:

1

Add the chicken substitute into a bowl and season with salt.

  • 9.5 oz Vegan Chicken Substitute
    9.5 oz Vegan Chicken Substitute
  • Salt
    Salt
2

Add all ingredients mentioned below into the bowl, mix well and let marinate.

  • 1 ⁠½ Tbsp Low fat yogurt
    1 ⁠½ Tbsp Low fat yogurt
  • 1 tsp Canola oil
    1 tsp Canola oil
  • ½ tsp Lemon juice
    ½ tsp Lemon juice
  • ½ tsp Garam masala
    ½ tsp Garam masala
  • ¼ tsp Cayenne pepper
    ¼ tsp Cayenne pepper
  • ¼ tsp Cumin, ground
    ¼ tsp Cumin, ground
3

Cut the onion, tomatoes, garic and ginger into slices and set aside separately.

  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 2 Tomatoes (~ 8.5 oz)
    2 Tomatoes (~ 8.5 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • ½ in Ginger (~ 0.2 oz)
    ½ in Ginger (~ 0.2 oz)
4

Heat the oil in a non-stick frying pan, add the chicken substitute, fry until golden brown, and set aside.

  • 1 tsp Canola oil
    1 tsp Canola oil
5

Heat the oil and butter in the non-stick frying pan, add the onions and fry until they turn translucent. Add the tomatoes, garlic, and ginger and fry for an additional 10 minutes.

  • 2 tsp Butter
    2 tsp Butter
  • 1 tsp Canola oil
    1 tsp Canola oil
6

Add the spices and fry for an additional 5 minutes. Add the cashews and water and let simmer for 10 minutes.

  • 1 tsp Garam masala
    1 tsp Garam masala
  • ½ tsp Sweet paprika, ground
    ½ tsp Sweet paprika, ground
  • ½ tsp Curry powder
    ½ tsp Curry powder
  • ¼ tsp Cumin, ground
    ¼ tsp Cumin, ground
  • 2 Tbsp Cashews
    2 Tbsp Cashews
  • ¾ cup Water
    ¾ cup Water
7

Prepare the rice according to the package instructions.

  • ¾ cup Basmati rice
    ¾ cup Basmati rice
8

Blend the contents of the pan with an immersion blender until smooth, add cream and chicken substitute and let simmer for an additional 10 minutes.

  • 3 ⁠½ Tbsp Whipping cream
    3 ⁠½ Tbsp Whipping cream
9

Serve the rice with sauce and chicken substitute.

    10

    Enjoy your meal!