Velvet Butter ‘Chicken’

Ingredients

Wonder Protein Slices – 250 g (hydrate 30 min, drain)

Vegetable Ghee – 80 g

Soy Cream – 100 g

Garlic – 5 g

Onion – 60 g, minced

Ginger – 8 g

Tomato Paste – 40 g

Fresh Tomatoes – 400 g

Cashews – 80 g

Water – 300 g

Spices: turmeric, tandoori masala, cumin, coriander, fenugreek, chilli, salt, pepper

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Finishing

Soy Cooking Cream – 50 g

Fresh Coriander – 5 g

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Method

1. Hydrate WONDER PROTEIN Slices for 30 minutes, drain, and set aside.

2. Heat ghee, sauté onion, garlic, ginger, fenugreek, and cashews until fragrant.

3. Add tomatoes and paste, cook 5 minutes.

4. Stir in spices, cream, and water. Simmer 12 minutes. Blend smooth and strain.

5. Sauté WONDER PROTEIN Slices in ghee with tandoori masala, salt, and pepper.

6. Fold Slices into sauce. Serve topped with soy cream swirls and coriander.

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Chef's Tip

Garnish with a sprinkle of kasuri methi (dried fenugreek) for restaurant-style aroma.