This is one of our tastiest curry recipes, so vibrant, looks and tastes as good as a Friday night take out! Easy and quick to make, once you try this vegan butter chickn you will be hooked. We use meaty mushrooms and then finish them in a super creamy rich sauce.
Takes: 25 mins
Makes: 3 Servings | Difficulty: Beginner
The original “Butter Chicken” recipe is thought to have originated in a restaurant trying to use leftover chicken tandoori – they cooked it in a super buttery creamy sauce to moisten the chicken. It is a delicious tomato and cream rich curry traditionally called Murgh makhani – like many Indian dishes, there is a depth of flavour built up by cooking onions until soft and using spices. In our vegan version using meaty marinated mushrooms grilled and then finished in a super creamy rich sauce – we use mushrooms in our recipe but you can also use tofu instead, simply marinate it the same way we marinate our mushrooms for a super delicious alternative version to this great recipe – so delicious!
FAQ – frequently asked questions
Yes of course, mushrooms work really well as they have a meaty texture. But you can use tofu or aubergine or sweet potato instead, just making sure the veg are cooked through before adding the sauce.
No problem, simply use an equal amount of curry powder in place of all the different spices.
Yes indeed it freezes really well and heats up great.
Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.
yes simply use approx 15ml good quality oil.
It will last for 2 days in the fridge
Yes, you can use parsley or your favourite leafy green herb.
Some of our favourite curry recipes