Vegan Balti Chicken (Indian Cumin Cardamom Curry)

This easy Balti vegan chicken is a vegetable -based version of the popular version of the restaurant made with vegan chicken and vegetarian soils suburb in a creamy tomato curry curry onion cumin cardamom

Many Indian restaurants have some incredible impertinent meat/chicken curry. Sometimes we miss those flavors, so I veganized it. For many of the sauces I add tofu instead of the protein or add beans or chickpeas or sometimes add roasted vegetables.

Balti is also a cooking method, it has a certain series of spices and flavor associated with it. Balti Curry varies according to the restaurant and the region. Balti Curry of British Curry Houses is significantly different from Indian curry Balti. This version is inspired by a dish of Balti that I had eaten a long time ago in an Indian restaurant. I played with the sauce to get the flavors that I remember preparing this super tasty Balti Chickin Curry. This Balti sauce uses some whole spices that add a complex flavor to the creamy sauce. There is a lot of flavor in the sauce, so even if you miss a spice, it will still go fantastic!

For this recipe of curry balti of vegan chicken, use of substitutes of meat such as vegan chicken and vegetarian soils to grind (Keema). You can use crumbled tofu or lentils or chopped walnuts for the chopped Keema and the tofu or chickpeas for chikin.

It is a simple one that contains a lot of flavor! Try it with protein of choice and serve with rice or naan quinoa.

Other curry in Indian restaurant style:

Ingredients:

• Vegan proteins: use a favorite vegan chicken, such as the Gardein or seitan chicken strips that you can use 5 oz soy curls soaked for 10 minutes and then drained. Instead of Keema, we use vegetarian crumbles or you can use 1/3 cup of cooked lentils
• SPICES whole: cumin seeds, black and green cardamom, cinnamon, pepper grains and bay leaves are tempered in oil
• The red and ginger -based garlic pasta is skipped in the expert oil before adding the ingredients of the sauce
• Fresh herbs: chopped coriander stems or use some leaves and stems and chopped mint
• Earth spices: Kashmir chilli powder or use Paprika, Garam Masala, turmeric, coriander, cumin
• A mix of fresh tomato and tomato puree is added to give the sauce its signature color
• Non -dairy yogurt is added for customs and to make the creamy sauce creamy
• Coriandolo, green chillies in slices and ginger julienned are added.

Suggestions:

• For flavor variants, you can add 1/4 of teaspoon of nigella seeds together with other whole spices. There are many whole spices in this recipe, so even if you don’t have one or two, there will still be a lot of flavor, so try it for sure.
• Use the tofu, press and cubulate the tofu or tear into pieces of organic shape and use

How to prepare the Balti vegan chicken

Heat the oil in a large pan over medium heat, when I am hot add the cumin seeds and cook until they start to change color.

Add the rest of all spices and mix well.

As soon as the bay leaves begin to become brown, add the onion and a pinch of salt. Cook until the onion is golden everywhere.

Then add the ground spices and immediately add the water and mix well, so that the spices do not burn.

Add the ginger garlic paste, coriander and mint and mix well through half a minute.

Then add the tomato puree, salt and cook for 2 minutes. Then add the water, the chicken and the crumbs of vegetables and mix really well.

Partially cover and cook to bring the sauce to a boil and cook over low heat for 3-4 minutes.

If you are using seitan or soy curls, you may want to simmer for a few more minutes.

Then add the yogurt and mix, then carefully taste the salt and flavor. You can add 1/4 -1/2 teaspoon of sugar if you want to balance the heat and salt.

Turn off the heat, garnish with fresh coriander, green chilli pepper with thin slices and ginger julienned.

Store the refrigerated for up to 3 days. Freeze for months.

Faq

Can I use other proteins substitutes?

Yes, he uses tofu, soy or seitan or chickpeas or beans.