Butter Chick'n
One of my favorite dishes in all of Houston is the Not So Butter Chicken at Doshi House. Doshi House is a coffee shop that serves a different evening meal each night. On Saturdays the option is the Not So Butter Chicken. I rarely get over there, but was really craving it, so I tried my hand at recreating it. I used TVP for this recipe (mine were small chunks, but Doshi uses large chunks), but I think it would be splendid with some lightly fried tofu. Also, to achieve the delicious creaminess of the dish I used lite coconut milk instead of vegan butter, but the recipe would be enhanced if you added a dollop of some Earth Balance. The beautiful orange color is spot on, and the taste was lightly spiced and absolutely delicious. However, like most times I try to make an Asian dish at home, it has slightly less punch than the flavors of the restaurant version. Every bite was tasty, but it needs more pizzaz. Any recommendations for amping up the flava?
Butter Chick'n
1 1/2 tbsp coriander powder
1 1/2 tbsp cumin
1 tsp garam masala
1/2 tsp cardamom
½ tsp turmeric
½ tsp smoked paprika
1/4 tsp cloves
1/4 tsp cinnamon
8 cloves garlic (minced)
1/4 inch to 1/2 inch piece fresh ginger (chopped)
1 white onion (chopped)
5 grape tomatoes (halved)
1 small can tomato paste
1/2 can lite coconut milk
1 1/2 C vegetable broth
lemon (juice of)
1/4 C cashews (soaked, drained)
salt
black pepper
Textured Soy Protein or firm tofu
1. In a saute pan heat 1 Tbsp oil to medium. Add onions, cook 3-4 minutes, stirring frequently.
2. Add ginger and garlic and cook 1-2 minutes.
3. Add tomatoes and cashews. Cook 2-3 minutes.
4. Add spices. Cook 2-3 minutes, stirring constantly.
5. Add tomato paste and coconut milk. Stir until well combined. Bring to a boil. Turn off heat. Add broth. Set aside and let cool a little.
6. Carefully transfer liquid to high speed blender. Add lemon juice. Blend until smooth. Taste and add salt and pepper if necessary.
7. Prepare TVP chunks according to package (I poured boiling water over and let them sit for 15 minutes, then drained the excess liquid).
8. Add oil to a large skillet and heat to medium. Sautee TVP chunks until they are browned. Add salt and pepper.
9. Pour sauce over TVP in pan and simmer for15 minutes, stirring occasionally.
10. Garnish with cilantro and serve with rice.
Butter Chick'n
1 1/2 tbsp coriander powder
1 1/2 tbsp cumin
1 tsp garam masala
1/2 tsp cardamom
½ tsp turmeric
½ tsp smoked paprika
1/4 tsp cloves
1/4 tsp cinnamon
8 cloves garlic (minced)
1/4 inch to 1/2 inch piece fresh ginger (chopped)
1 white onion (chopped)
5 grape tomatoes (halved)
1 small can tomato paste
1/2 can lite coconut milk
1 1/2 C vegetable broth
lemon (juice of)
1/4 C cashews (soaked, drained)
salt
black pepper
Textured Soy Protein or firm tofu
2. Add ginger and garlic and cook 1-2 minutes.
3. Add tomatoes and cashews. Cook 2-3 minutes.
4. Add spices. Cook 2-3 minutes, stirring constantly.
5. Add tomato paste and coconut milk. Stir until well combined. Bring to a boil. Turn off heat. Add broth. Set aside and let cool a little.
6. Carefully transfer liquid to high speed blender. Add lemon juice. Blend until smooth. Taste and add salt and pepper if necessary.
7. Prepare TVP chunks according to package (I poured boiling water over and let them sit for 15 minutes, then drained the excess liquid).
8. Add oil to a large skillet and heat to medium. Sautee TVP chunks until they are browned. Add salt and pepper.
9. Pour sauce over TVP in pan and simmer for15 minutes, stirring occasionally.
10. Garnish with cilantro and serve with rice.
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| Browning the TVP |
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| Left: My dish Right: Doshi House |
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