Vegan Jack Fruit Butter Chicken
Butter Chicken is hearty and creamy, savoury and spicy. It’s one of the first dairy dishes I converted over to dairy free. We made ours with jack fruit to make it vegan. Pair this with our Plantain Naan Bread recipe and you have a lovely allergy free dinner.
Butter Chicken remains most peoples favourite Indian dish. Its typically made with lots of dairy and chicken. The chicken I can have but all that dairy is not going to work out well for me.
A couple of quick substitutions and it should be done the same as restaurant quality, right?
It wasn’t that easy. While every Indian restaurant has its own signature way of creating butter chicken, getting the spice blend correct was very hard. Butter chicken spice blends in the grocery store often have all sorts of things I can’t have hidden inside them or they suck.
After much trial and error, we (chef husband and I) have Vegan Jack Fruit Butter Chicken version that we are happy has enough flavour and no hidden ingredients. It’s dairy free of course, we made it vegan with jack fruit instead of chicken.
You could make it with chicken if you like, we like eating vegan 80% of the time, so we usually make it from jack fruit. Jack fruit can be found at most grocery stores. I find it in the natural foods aisle, it comes in a can. I’ve also seen it in the international foods aisle.
If you’ve never had jack fruit before: it is a relative of the fig. It grows in tropic areas and the tree bears 200-500 very large fruits per year. Its flavour is mild and texture is similar to meat. Jack fruit can be infused with the spices of butter chicken the same way chicken is seared. We toasted our spices to bring the flavours out before we added the jack fruit. This method makes each bite of jack fruit packed full of beautiful flavour.