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Vegetarian Butter Chicken Recipe
Rated 5.0 stars by 1 users
Category
Classic
Cuisine
Indian
Servings
2 - 3
Prep Time
0 minutes
Cook Time
18 minutes
kcal
613
Indulge in a deliciously rich and creamy twist on the classic Indian dish with our Butter 'Veg' Chicken Curry Kit. This flavourful meal features tender pieces of vegetarian chicken simmered in a velvety tomato cream sauce, infused with aromatic spices like garam masala, cumin and Kashmiri chilli powder.
Perfectly balanced with a hint of heat, this dish goes perfect paired with fluffy basmati rice or warm, pillowy naan to soak up every last drop of the delicious sauce.
Whether you're vegetarian or simply looking to explore new culinary delights, our Butter 'Veg' Chicken is sure to satisfy your cravings and impress your taste buds...and your guests!!

Get all ingredients delivered
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ChefJi Butter ‘Veg’ Chicken Curry Kit - (Servings / Side)
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300g - ‘Veg’ Chicken Pieces (Or substitute with your preference)
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5 tbsp - Ghee
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100 - Onions
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½ tbsp - Ginger
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1 tsp - Green Chilli
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½ tsp - Garam Masala Powder
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2 tsp - Kashmiri Chilli Powder
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400g - Tomatoes (can use tinned tomatoes)
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1 heaped tsp - Kasoori Methi
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100g - Double Cream
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1 tsp - Salt
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1 tsp - Cumin Whole
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1 Cup - Water
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Handful - Coriander Leaves
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1 Clove - Garlic (OPTIONAL)
Ingredients
Directions
What utensils you'll need:
Pan
Wooden Spoon / Ladle
Using our Curry Kit! (18 mins Cook Time)
If adding Garlic: Wash and dice into small pieces.
Add Ghee, Cumin, Onions, Green Chilli and cook for 5 minutes – until onions turn golden brown.
Add the Ginger & Garlic and cook for 30 seconds on medium heat.
Add the Tomatoes, Water, Red Chilli Powder/Kashmiri Mirch and bring to the boil. Then simmer on low-medium heat for 10 minutes.
Add the Cream, Kasoori Methi, Chicken Pieces, Salt, Garam Masala and cook for 5 minutes.
Butter ‘Veg’ Chicken is ready! Serve with your side:
Rice: Place the rice on one side of your plate, then pour some Butter Chicken beside or over the rice. Then drizzle some Double Cream over the top of the curry and garnish with Coriander.
Chapatti/Naan: Place the Butter Chicken in a bowl. Drizzle some Double Cream over the top of the curry and garnish with Coriander. Scoop using a piece of chapatti/naan.
Using your own Ingredients (1hr 30 mins Cook Time)
Dice the Garlic and mince the Onions, Green Chilli and Ginger.
Mince the Tomatoes into a thin consistency. Or if using tinned tomatoes, drain and mince.
Next add the Ghee and heat.
Then add the Cumin, Onions, Green Chilli and cook for 5 minutes - until onions turn golden brown.
Add the Ginger and Garlic and cook for 30 seconds.
Add the Tomatoes, Water and Kashmiri Chilli Powder, mix and then bring to a boil. Then simmer on low-medium heat for 10 minutes.
Then add the Double Cream, Kasoori Methi, ‘Veg’ Chicken Pieces (or you substitute), Salt, Garam Masala and cook for 5 minutes.
Wash the Coriander.
Butter ‘Veg’ Chicken is ready! Serve with your side:
Rice: Place the rice on one side of your plate, then pour some Butter Chicken beside or over the rice. Then drizzle some Double Cream over the top of the curry and garnish with Coriander.
Chapatti/Naan: Place the Butter Chicken in a bowl. Drizzle some Double Cream over the top of the curry and garnish with Coriander. Scoop using a piece of chapatti/naan.
Nutrition
Nutrition
- Serving Size
- Per Serving (414g)
- per serving
- kcal
- 613
- Energy
- 2537.42 kJ
- Fat
- 53.39 g
- Of which saturates
- 27.89 g
- Carbohydrates
- 16.97 g
- Of which sugar
- 11.34 g
- Fibre
- 2.2 g
- Protein
- 17.87 g
- Salt
- 3.68 g