Barvecue Butter Chicken with Beet Bombay Slaw

This recipe was developed by Chef Chad Cliffe at North Carolina State University during one of our product trainings.

Servings: 3
Serving Size: 1 sandwich

Ingredients

Beet Bombay Slaw
1 candy cane beet, julienned
3/4 cup green cabbage, shredded
3/4 cup carrot, finely shredded
2 tablespoons cilantro, chopped
1/2 cup cashews, finely crushed
1/2 tablespoon agave
1 tablespoon rice wine vinegar
Kosher salt, to taste
1/2 teaspoon turmeric

Barvecue Butter Chicken
1 package Barvecue Naked Pulled BVQ
2.5 tablespoons margarine
1.5 tablespoons jalapeno, diced
1 teaspoon ground ginger
1 teaspoon garlic, chopped
1 cup tomatoes, crushed
1/4 teaspoon cardamom
1/2 teaspoon cayenne pepper
3/4 cup water
1/2 teaspoon Kosher salt
1/4 teaspoon oregano
1 teaspoon Garam Masala
1/4 cup vegan heavy cream

For service
3 burger buns

Preparation

1. Prepare the Beet Bombay Slaw – combine all ingredients until well incorporated.
2. Prepare the Barvecue Butter Chicken – In a saucepan, melt butter and saute jalapeno, ginger and garlic for 3 minutes.
3. Add crushed tomatoes and cardamom. Simmer for 7 minutes.
4. Add cayenne, water, salt, Garam Masala and oregano. Simmer for 5 minutes.
5. Add Barvecue and cream. Simmer for 4 minutes.
6. For service – Top each bun with Barvecue Butter Chicken and Beet Bombay Slaw.