Name: Vegan Butter Chicken
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 null yellow onion; 3 clove garlic; 1 inch fresh ginger; 1.5 tsp garam masala; 1 tsp chili powder (Kashmiri); 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp cloves ground; 0.25 tsp ground cardamom; 0.25 tsp ground cinnamon; 1 tbsp vegan butter; 1 14 oz can tomato sauce; 1.5 cup coconut milk (full-fat, unsweetened); 1 tsp salt; 1 tsp cane sugar; 0.5 tbsp vegan butter; 1.5 lb oyster mushroom (tough stems removed, or remove the bottom 1/6" (see note)); null null salt (sprinkle); 1 tsp garam masala; 0.5 tsp garlic powder; 0.5 tsp chili powder (Kashmiri); 4 serving basmati rice (cooked, for serving); 4 serving vegan naan (for serving); null null black pepper (to taste); null null fresh cilantro (to garnish); null null fresh lime juice (to garnish); null null lime zest (to garnish)

Instructions

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1

Before you start, prep all the ingredients: measure the spices, pulse the aromatics, open the oz can tomato sauce (1 14) and coconut milk (1.5 cup), and trim the oyster mushroom (1.5 lb).
2

Add the onion (1 yellow), garlic (3 clove), and fresh ginger (1 inch) to a food processor and pulse until it is a thick paste. If you don't have a food processor, mince the aromatics together until they are finely minced and combined.
3

Heat vegan butter (1 tbsp) in a Dutch oven or large pot over medium-high heat. Add the onion mixture and sauté until fragrant and slightly golden, about 3-5 minutes.
4

Add the garam masala (1.5 tsp), chili powder (Kashmiri) (1 tsp), ground coriander (0.5 tsp), ground cumin (0.5 tsp), cloves ground (0.25 tsp), ground cardamom (0.25 tsp), and ground cinnamon (0.25 tsp) and toast, stirring frequently, for 30 seconds.
5

Pour in the oz can tomato sauce (1 14), coconut milk (1.5 cup), cane sugar (1 tsp), and salt (1 tsp). Stir well until combined. Bring to a simmer, then reduce the heat to medium or medium-low. Cover the pot and let it gently simmer for 20-30 minutes.
6

While the sauce simmers, make the oyster mushrooms. Warm vegan butter (0.5 tbsp) in a large, heavy-bottomed pot or skillet over medium-high heat. Place the oyster mushroom (1.5 lb), cap side down, onto the skillet and sprinkle them with [sprinkle of salt]. Place another heavy pot, skillet, or bacon press directly onto the mushrooms, allowing it to compress them. Reduce the heat to medium and cook for 5 minutes. The mushrooms will start to release water and cook down.
7

Remove the mushroom press and season the mushrooms with garam masala (1 tsp), garlic powder (0.5 tsp), and chili powder (Kashmiri) (0.5 tsp). Place the press back onto the mushrooms and cook on medium or medium-low heat for 20 minutes, until the mushrooms are tender, fragrant, and golden around the edges. Transfer the cooked mushrooms to the butter chicken sauce, remove the pan from the heat, and cover.
8

Spoon the vegan butter chicken hot over basmati rice (4 serving) and garnish it with [to_garnish fresh cilantro], [to_garnish fresh lime juice], and [to_garnish lime zest] (if desired). Serve hot with vegan naan (4 serving) and enjoy!