Butter “chicken”

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Butter “chicken”

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Adjust Servings:
1 pack Vegan chicken Alternatively, you can use extra-firm tofu
2 tablespoons toasted Cashews
A handful fresh Parsley
1 cup Basmati rice
1 Lime
To Taste Sea salt
For the marinade:
3/4 cup Plant-based yogurt
2 tablespoons Flax seed oil You can use any kind of vegetable oil you prefer
3/4 cup Almond flour
1/2 teaspoon ground Ginger
1/2 teaspoon Garlic salt
1/2 teaspoon Paprika
1/2 teaspoon ground Cinnamon
1 teaspoon Red chili paste
For the sauce:
1 tablespoon Dried onion
1 green Sweet bell peppers
2 tablespoons Vegetable butter
1/2 teaspoon Garlic powder
1/2 teaspoon ground Ginger
4 Cardamom seeds
2 Clove
1 teaspoon Coriander seeds
1 teaspoon Fenugreek
1 jar Tomato sauce
1/4 cup Soy cream
2 tablespoons Maple syrup

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  • Kid-Friendly

Butter "chicken" is a mild Indian curry that the entire family can enjoy: scented and comforting, it can be prepared with vegan chicken fillets or tofu.

  • 50 minutes
  • Serves 4
  • Easy


  • For the marinade:

  • For the sauce:



Of all the Indian curries, butter chicken is perhaps the milder in taste. It consists of chicken marinated in an almond flour sauce, baked, and then cooked in a coconut milk and tomato curry.

For this vegan recipe I used vegan chicken fillets, but you can replace the chicken with tofu. The result will be stunning either ways.

To prepare butter “chicken”, prepare the marinade first. Cut the vegan protein into bit-size pieces, then add them to the marinade and transfer to a baking dish. Bake for 20 minutes, until the marinade forms a nice crust around the bits.

In the meanwhile, start cooking the curry: heat the oil with the spices, then add the green peppers, the tomato sauce, and the soy cream. Finally, add the “chicken” pieces and continue to cook for a few minutes, until the sauce thickens.

Accompany with steamed basmati rice, and garnish with fresh parsley leaves and some roasted cashews.


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15 minutes

Cook the rice

Cook the rice in abundant water or steam it in a rice steamer. When soft and fluffy, keep it warm and set it aside for later.

5 minutes

Prepare the marinade

Preheat the oven to 350 degrees. Cut the vegan chicken fillets )or the tofu) into bite-sized pieces. Put all the marinade ingredients in a bowl and whisk them together. When you obtain a smooth cream, add the vegan chicken pieces and fold them in. Transfer the pieces and their marinade to a baking tray lined with parchment paper.

20 minutes


Put the baking dish in the oven and bake for 20 minutes. A think crust should form to cover the "chicken" pieces. When that happens, take the tray out of the oven and set aside to cool down.

15 minutes

Prepare the curry

While the vegan chicken is baking, start preparing the curry. Rinse well the green pepper, quarter it and core it, and then slice it into small pieces. You can chop it in the mixer, paying attention not to reduce it into a puree: you should still see the pepper pieces.
Grind the cardamom seeds, clove, and coriander seeds in a mortar.
Then, heat the butter in a casserole, add the onion flakes, garlic powder, ginger, and the ground spices. As they release their scent, add the green pepper and cook for a couple of minutes, until it starts to soften. Then, add the fenugreek, tomato sauce, soy cream, and maple syrup.
Cook for 10 minutes.

10 minutes

Finish the cooking

Add the vegan chicken to the sauce and cook for another 10 minutes, until the sauce thickens. Then, take off the heat.


Garnish and Serve

Serve your butter "chicken" with rice. Garnish with a few toasted cashews and fresh parsley.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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