Ingredients
- 1 box Fry’s Chicken-Style Strips
- 1 ½ teaspoons ginger paste
- 3 teaspoons fennel powder
- ½ teaspoon clove powder
- 1 teaspoon yellow food colouring
- ½ teaspoon pepper
- 100g butter and 1 teaspoon oil (to prevent burning)
- 30g butter
- 1 teaspoon fennel seeds
- 1 cup onions, grated
- 4 fresh chillies
- 6 cloves garlic, mashed
- 410g tomato puree
- Salt to taste
- 1 can evaporated milk
- ½ teaspoon elachi (cardamom)
- ½ teaspoon freshly ground black pepper
Meat Free Butter Chicken
This great classic Indian dish originated in Punjab, is easy to make and enjoyed by all. For an extra crunch, add some chopped cashew nuts to the dish.
Method
Place Fry’s Chicken-Style Strips in a bowl. Add ginger paste, fennel and clove powder, food colouring and pepper. Rub all spices lightly into strips, then fry in the butter.
Remove strips and add the extra 30g butter to the pan. Stir in fennel seeds and onions until soft. Add the garlic and stir fry for 1 minute.
Stir through tomato puree and bring to the boil. Add strips and salt. Stir in evaporated milk. Sprinkle elachi and pepper over strips.
Heat through before serving. Serve with hot soft parathas, butter naan or basmati rice.
This recipe was contributed to the Fry’s Family by Anita Roopnarain.
Submitted byWally and Debbie Fry
Tips and Tricks
Chopping is easier if you first cut the onion in half from top to root. Place halves cut-side down, then slice top to bottom. Holding slices together, slice crosswise to the original cuts.
Freeze small batches of chopped raw onions and caramelized onions to use in cooked recipes.
Choose onions that are clean, well shaped, have no opening at the neck, and feature crisp, dry outer skins. Avoid those that are sprouting or have signs of mold. In addition, onions of inferior quality often have soft spots, moisture at their neck, and dark patches, which may all be indications of decay.
