Butter Chicken Curry (with no butter or chicken!)

By Elisa Booker

July 17, 2017

Very tasty vegan alternative to the classic Punjabi classic butter chicken!

  • Prep: 10 mins
  • Cook: 40 mins


2 tsp vegetable oil (I use grapeseed)

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1 bay leaf

8 garlic cloves, coarsely chopped

1 large red onion, chopped

1 inch knob ginger chopped

1/3 tsp turmeric

1/2 tsp cayenne pepper

1 tsp garam masala

3 med tomatoes chopped

1/4 cup raw cashews

1/2-1 tsp salt (according to taste)

1 cup of non dairy milk (or water for a less rich sauce)

1 & 1/2 tsp dried fenugreek leaves (or 1/2 tsp of dried fenugreek seeds)

1/2 tsp sugar

chopped coriander

Plus whichever veg or meat replacement you prefer. I used chick peas, mushrooms and green beans but you can add seitan, tofu, quorn pieces, legumes, any veggies you have lying around!


1Heat oil in large skillet

2Add cumin, coriander seeds and bayleaf - cook for 1 minute

3Add garlic til slightly browning on edges

4Add onions and ginger and cook until golden

5Add turmeric, cayenne and garam masala and mix for a minute

6Add tomatoes, cashews and salt and cook until tomatoes have broken down and saucy (about 5 mins)

7Cool slightly then add to blender

8Blend with milk until smooth

9Pour sauce back into skillet and heat over medium heat

10Stir in veggies / legumes / meat replacement, fenugreek and sugar

11Reduce heat and cover - sauce will thicken

12Once veggies etc. cooked (depends on what you are using), taste for seasoning, garnish with coriander leaves and serve with rice and roti!


1 Review

Jen Booker

July 31, 2017

So good! Really creamy & rich! We had with tofu, mushrooms & chickpeas!

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