Mightydrinks
Writer and expert2 years ago
Ingredients:
- For the sauce:
- 400g Tinned Tomatoes
- 300g Fresh Tomatoes
- 1 Tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 8 Green Cardamom Pods
- 2 Cinnamon Sticks
- 2 Tsp Sea Salt
- 2 Tsp Hot Chilli Powder
- 1 Tsp Garam Masala
- 2 Tbsp Caster Sugar
- 1 Tsp Ground Cumin
- 1 Tbsp Chopped Dill
- 100ml Unsweetened Mighty M.lk
- 3 Tbsp Oil
For the Marinade:
- 500g Vegan Chicken Substitue
- 1 Tsp Ginger Paste
- 1 Tsp Garlic Paste
- 1 Tsp Chilli Powder
- 1 Tsp Ground Cumin
- 1/2 Tsp Garam Masala
- 2 Tbsp Lime Juice
- 2 Tbsp Oil
- 100ml Unsweetened Mighty M.lk
- 3 Tbsp Dairy Free Yoghurt
Sides:
- 300g Basmati Rice
- 1 Tsp Turmeric
- 1/2 Red Onion Chopped
- 2 Tomatoes De-seeded and Chopped
- 2 Tbsp Chopped Coriander
Recipes:
- Preheat grill to a high heat
- Grate the ginger and garlic with a micro plane to a fine paste, now In a bowl mix all of the marinade ingredients together and marinade for a least an hour.
- In a blender blitz the tinned and fresh tomatoes to a fine consistency and set aside.
- In a saucepan on a medium heat add the oil, now add the green cardamom, cinnamon sticks and salt until it starts to crackle a little now add the tomatoes, ginger and garlic paste, chilli powder, ground cumin and garam masala, cook out on a medium heat to reduce by half, stirring occasionally. This should take 30mins or so.
- If using meat: once the sauce is reduced place the marinaded chicken on a baking tray and place under the hot grill. If using vegan chicken fry in a separate pan the marinated pieces
- Bring a pan of salted water to the boil and add the rice and turmeric stir once and simmer for 15mins.
- Take the makhani sauce and add the sugar, unsweetened mighty pea and dill and stir, once the chicken is cooked add it to the sauce.
- Serve with the basmati rice and a little of the coriander, onion and tomato salad.
Mightydrinks
Writer and expert