Veggie No-Butter Chicken

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

• 9.5 oz Vegan Chicken Substitute
• Salt

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

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

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

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

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

• 1 tsp Canola oil

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
• 1 tsp Canola oil

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

Prepare the rice according to the package instructions.

• ¾ cup Basmati rice

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

Serve the rice with sauce and chicken substitute.

Enjoy your meal!