Faux Butter Chicken

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.

Faux Butter Chicken

Ingredients

Spice Mix

  • 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

Instructions

  1. Preheat oven to 180°
  2. Dice potatoes and bake in an oven until golden.  Approx 30 mins
  3. Meanwhile, heat 55g of ghee/butter in a large saucepan over medium heat.
  4. Add the diced onion, and saute for 3 minutes until translucent.
  5. Reduce heat, add spice mix and garlic, stir until all mixed
  6. Add tomato paste and cook for a further minute.
  7. Add lemon juice, coconut cream and the remainder of the ghee/butter (65g)
  8. Add mushroom mix
  9. Turn up the heat and bring sauce to a simmer
  10. Add the chickpeas & lentils, stir until well coated.
  11. Cover the pan with a lid and cook, stirring occasionally for 20-25 mins
  12. Add the roasted potatoes
  13. Stir and cook for a further 5 minutes until sauce has thickened.

Serve with a sprinkle of coriander, on a bed of steamed rice.