The Future of Food

Butter chicken is a North- Indian specialty, that makes my vegan friends cheat their vegan diets, once in a while. While they prefer to cheat by hogging on ‘Shahi Paneer’, I believe a close alternative to butter chicken, would help vegans avoid cheat days without any guilt. The base for the ‘vegan chicken’ is something I got inspired by my grandmother. Because the ‘kayast’ community is known to serve dry jackfruit dish for special occasions, specially to vegetarians as a meat substitute.

• Jackfruit: 150 gm
• Refined Oil: 7 ml
• Turmeric: 2 gm
• Salt: To taste
• Jackfruit: 150 gm
• Refined Oil: 7 ml
• Red chilli powder: To taste
• Coriander powder: 1⁄2 tsp
• Garam Masala: 1 tsp
• Tomato Paste: 45 ml
• Coconut Milk: As required/ 50 ml
• Kasuri Methi: To taste
• Refined Oil: 7 ml
• Red chilli powder: To taste
• Coriander powder: 1⁄2 tsp
• Garam Masala: 1 tsp
• Tomato Paste: 45 ml
• Kasuri Methi: To taste

• Start by cutting the jackfruit into thick strips, and de-seeding them.
• Next, in a stock pot, boil some water with turmeric and salt, and poach the jackfruit in it, for a minute.
• Then cover with a lid and steam for 3 -4 mins or until soft and chewy.
• Now, cling wrap these in rectangular or nay shape as desired and freeze so as to help them keep to their shape.
• Meanwhile, start off by fine chopping, ginger and garlic and measuring the rest of the ingredients.
• Now, cook the spices and then pour in the tomato puree and a little water too cook.
• Once the tomato puree is cooked, taste and adjust seasoning, add garam masala and sugar as needed.