here<\/a>.<\/p>\n\n\n\nFor me, the famous butter chicken dish that originated in Delhi in 1947\u00a0 truly is the heart of India. This\u00a0much desired dish was created by three restaurateurs who conceived this dish accidentally when adding tandoori chicken leftovers to a tomato gravy rich with butter and cream.\u00a0<\/p>\n\n\n\n
A myriad of ingredients to warm the soul, to name a few; garam masala, cumin seeds, garlic, ginger, cashew nuts, fresh cream and most importantly for this dish – butter. Lot\u2019s and lot\u2019s of butter.\u00a0<\/p>\n\n\n\n\n\n\n\n
Traditionally this dish is made with chicken, but since I don\u2019t eat meat, I decided to create a vegan version that not only is made with soy kebab, but is also a one pot where the rice is cooked in the same saucepan. I like the idea of not having to cook rice on the side, but instead all in one pot.\u00a0<\/p>\n\n\n\n