Description
A simple, creamy Butter Chicken recipe made with plant-based ingredients, combining tender chicken thighs simmered in a luscious tomato-based sauce enriched with aromatic spices and a natural gelling agent for a silky texture. Perfect for any meal, this comforting dish brings warmth, color, and rich flavors to your table.
Ingredients
Scale
Chicken Marinade
- 500g chicken thighs, cut into pieces
- 1/2 cup plant-based yogurt
- 1 tablespoon garlic and ginger paste (natural)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Pinch of salt
Sauce Ingredients
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 1 tablespoon garlic and ginger paste (natural)
- 1 cup tomato puree (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/4 to 1/2 teaspoon chili powder (optional for mild heat)
- 1/2 cup plant-based cream
- Natural gelling agent (as per package instructions)
Garnish
- Fresh cilantro leaves, chopped
- Optional: drizzle of plant-based cream
- Optional: crushed pistachios
- Optional: lemon wedge
Instructions
- Marinate the Chicken: In a bowl, combine chicken thigh pieces with plant-based yogurt, garlic and ginger paste (natural), turmeric, cumin, and a pinch of salt. Mix well to coat all pieces evenly. Let it sit for at least 30 minutes, or up to overnight in the refrigerator to tenderize and infuse the flavors.
- Cook the Chicken: Heat a splash of oil in a skillet over medium heat. Add the marinated chicken pieces and sear them until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- Prepare the Sauce: In the same pan, add a little more oil if needed and sauté the chopped onions until translucent. Stir in garlic and ginger paste (natural) and cook for a minute until fragrant. Add tomato puree (natural), vegetarian Worcestershire sauce, garam masala, turmeric, cumin, and optional chili powder. Simmer gently for 8-10 minutes, stirring occasionally until the sauce thickens and becomes aromatic.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the pan. Pour in the plant-based cream and sprinkle in the natural gelling agent, mixing well to create a smooth, creamy sauce. Simmer together for another 10 minutes on low heat, allowing all the flavors to meld.
- Garnish and Serve: Turn off the heat and sprinkle chopped fresh cilantro over the Butter Chicken. Optionally add a drizzle of plant-based cream, crushed pistachios, or a lemon wedge on the side. Serve warm with basmati rice, naan bread (plant-based), or your preferred sides.
Notes
- Use freshly ground spices for vibrant flavor.
- Adjust the amount of plant-based cream to achieve your preferred sauce thickness.
- Marinating chicken overnight intensifies the flavors.
- Simmer the sauce slowly for best harmony of flavors.
- Let the dish rest covered for 5 minutes before serving to enhance the taste.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 0 mg
Keywords: Butter Chicken, plant-based butter chicken, creamy butter chicken, Indian recipe, gluten free, easy dinner, plant-based cream
