Butter “Chicken” with Soy Curls
This recipe is based on my famous butter chicken, and I assure you it does not lack for taste or wonderful texture. I have used very little soy or manufactured protein in this book, but in this case, it’s well worth the exception.
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
  • 1can diced tomatoes14.5-ounce
  • 1 1/2cups dry Soy Curls
  • 5-6 garlic clovesminced
  • 1-2tsp minced fresh ginger
  • 1tsp ground turmeric
  • 1/2tsp cayenne pepper
  • 1tsp smoked paprika
  • 1tsp kosher salt
  • 2tsp garam masala
  • 1tsp ground cumin
  • 1cup Water
  • 1/2cup cold buttercut into cubes, or coconut oil, 1 stick
  • 1/2cup heavy cream or full-fat coconut milk
  • 1/4 to 1/2cup chopped fresh cilantro
  • hot cooked basmati rice, naan, or riced cauliflowerfor serving
Instructions
  1. In the Instant Pot, combine the tomatoes, Soy Curls, garlic, ginger, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, cumin, and water.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOKand set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
  3. Select SAUTÉ/NORMAL. When the pot is hot, add the butter and cream. Stir gently until the butter is melted. Use the back of your spoon to crush any large tomato pieces. Select CANCEL.
  4. Stir in the remaining 1 tsp of the garam masala and the cilantro.
  5. Serve with rice, naan, or riced cauliflower.