This is a vegetarian adaptation of Pete Evan’s Butter Chicken Recipe which can be found in his cookbook Family Food.
My kids love this faux version, as well as the real deal recipe.
I recommend making the spice mix in bulk, so you always have it on hand.
- 2 tsp garam masala
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp paprika
- 1-2 pinches of cayenne pepper (optional)
- 1 tsp ground turmeric
- 1 tsp salt
Faux Butter Chicken
- 1 packet of exotic mushrooms (approx 100g), chopped
- 2 potatoes, diced
- 1 tin of chickpeas, drained & rinsed
- 1 tin of lentils, drained & rinsed
- 65g & 55g of ghee or butter (120g total)
- 1 onion, diced
- 4 cloves of garlic
- 3 tbs tomato paste
- 1 400ml can coconut cream
- 2 tbs lemon juice
- Coriander leaves, to serve
- Preheat oven to 180°
- Dice potatoes and bake in an oven until golden. Approx 30 mins
- Meanwhile, heat 55g of ghee/butter in a large saucepan over medium heat.
- Add the diced onion, and saute for 3 minutes until translucent.
- Reduce heat, add spice mix and garlic, stir until all mixed
- Add tomato paste and cook for a further minute.
- Add lemon juice, coconut cream and the remainder of the ghee/butter (65g)
- Add mushroom mix
- Turn up the heat and bring sauce to a simmer
- Add the chickpeas & lentils, stir until well coated.
- Cover the pan with a lid and cook, stirring occasionally for 20-25 mins
- Add the roasted potatoes
- Stir and cook for a further 5 minutes until sauce has thickened.
Serve with a sprinkle of coriander, on a bed of steamed rice.