Can we live without butter chicken? No! One of my favs before going vegan so I had to make a vegan version and I kid you not it blew me awayy! If you have not tried replacing a chicken meal with young jackfruit, you must try! I promise you, it will surprise you. The ripe yellow jackfruit is for desserts or sweeter meals but the young green jackfruit is for savory. My recipe (save it because it’s gold) 1️⃣600g young green jackfruit rinsed in water and vinegar Seasoned with 1/2 tbsp of red chili powder also known as kashmiri, 1 tsp garlic paste, 1 tsp ginger paste, 1/4 tsp kosher salt and allow to marinate for 30 minutes. 2️⃣Fry in shallow oil on medium heat until the jackfruit pieces have browned with little spots of char on them then set them aside. 3️⃣Only about a teaspoon of oil should be left in the pan, add 1 tbsp of dairy-free butter, 65g of diced red onion then cook until tender, add in 1/2 tbsp red chili powder, 2 tsp garam masala, 1/4 tsp salt and stir for 30 seconds. Add in 100g of chopped tomatoes, 50g of raw cashews, 1 cup of water, 1 tsp garlic paste, 1 tsp ginger paste and cover the put turning the heat to medium low and allow to cook for 12 minutes. 4️⃣Transfer everything from the pot to a small blender and blend at high-speed until smooth. Strain this mixture back into the cooking pan, add in 1 1/2 tbsp of dairy-free butter, 200ml of vegan cream of choice, I used oat cream then mix until the butter and cream has incorporated into the sauce. Mix in the fried jackfruit until the the pieces are coated. If the sauce is too thick for your likings, add in a little more cream. 5️⃣Bring the pot to medium heat then turn off the heat. Garnish with dried fenugreek or parsley and enjoy hot with naan bread, roti or basmati rice. #indianfood #butterchicken #chickenmakhani #vegan #easyrrcipes #healthyfood #goodfood #foodporn #yummy #comfortfood #good