- Margarine 2 tbsp
- Shivani's Kitchen Butter Chicken Masala Spice 1.5 tbsp
- Vegetable oil 1 tbsp
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Tomatoes 7-8 cut into small pieces
- Red chili powder 1/2 teaspoon or 1-2 red Thai chilies
- (Optional: Salt to taste)
- Coconut milk 1 cup
- Cashew nuts 15 (soak them in water)
Let's make it!
To make the sauce, heat the butter and oil in a non-stick pan.
Once the oil/butter is hot, add ginger and garlic paste. Sauté for 1 minute. Add the cut up tomatoes.
Bring the mixture to a boil. Reduce heat and simmer for 20 minutes. Add Shivani's Kitchen Butter Chicken Masala Spice and the option to add salt.
When the tomatoes start to get mushy. Reduce to half. Time to turn off the tomatoes and let them cool down. Once cooled, grind tomatoes along with cashew nuts that were soaked.
Remove everything from the blender and add any kind of protein (or vegetables) you like, and let it cook. Add coconut milk at the end.
Your delicious vegan butter chicken dish is ready! Serve with rice and garnish with cilantro leaves.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada!