Plant-Based Butter Chicken

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

8 Nadura* Tandoori Kebabs, defrosted
150 grams White Onion, chopped
150 grams Canned Chopped Tomatoes
50 grams Cashew Nuts
15 grams Ginger, minced
15 grams Garlic, minced
15 grams Avocado/Sunflower Oil
10 grams Butter Chicken Masala
300 ml Water

Tandoori Kebab

Enjoy the bold South Asian flavors of Nadura* Tandoori Kebabs—expertly seasoned, protein-packed, and high in fiber, with no cholesterol or trans fats.

preparation

1. Soak the cashew nuts in hot water for 1 hour.
2. Cut the defrosted kebabs into small chunks and set aside.
3. Heat half the oil in a saucepan over medium heat. Sauté the onion, ginger, and garlic for 4 minutes until fragrant.
4. Add the masala to the onion mixture and cook for 2 minutes.
5. Stir in the tomatoes and drained cashew nuts, and cook for 3 minutes.
6. Add water, cover, and cook for an additional 5 minutes.
7. Transfer the mixture to a blender and puree until smooth to create a silky sauce.
8. In the same saucepan, heat the remaining oil and sear the tandoori chunks on high heat for 3 minutes.
9. Pour the blended sauce into the pan and cook for another 3 minutes, stirring to combine.
10. Taste and adjust seasoning as needed. Serve hot with warm naan or rice.