Description
Butter Chicken is a rich, creamy, and flavorful dish featuring tender chicken thighs simmered in a luscious tomato-based sauce infused with natural spices and plant-based ingredients. This easy-to-make recipe is perfect for weeknights or special occasions, delivering authentic comfort food with a nourishing plant-based creamy texture and vibrant flavors.
Ingredients
Scale
Chicken and Marinade
- 500g skinless chicken thighs, cut into pieces
- 2 tbsp ginger-garlic paste (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp grape juice
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp salt
Sauce
- 3 tbsp plant-based butter
- 1 tbsp ginger-garlic paste (natural)
- 400g tomato purée
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1/4 tsp natural gelling agent
- 2 tbsp grape juice
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp chili powder (adjust to taste)
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 100ml plant-based cream
Garnish and Seasoning
- Fresh cilantro, chopped (for garnish)
- Freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: Combine ginger-garlic paste, vegetarian Worcestershire sauce (natural), grape juice, cumin, coriander, chili powder, turmeric, garam masala, and salt in a bowl. Coat the chicken pieces generously with this marinade. Cover and set aside for at least 1 hour or overnight for maximum flavor absorption.
- Cook the Chicken: Heat a skillet over medium heat and add a small amount of plant-based butter. Sear the marinated chicken pieces until they develop a light golden crust on all sides. Remove from the skillet and set aside; the chicken will finish cooking in the sauce, ensuring it remains tender and juicy.
- Prepare the Sauce: In the same skillet, add more plant-based butter and sauté the ginger-garlic paste until fragrant. Pour in the tomato purée and simmer gently. Stir in ground spices (cumin, coriander, chili powder, turmeric, garam masala), vegetarian Worcestershire sauce (natural), and natural gelling agent to thicken the sauce. Add grape juice to balance acidity and sweetness. Simmer gently while stirring.
- Combine and Simmer: Return the seared chicken pieces to the skillet, coating them thoroughly with the rich sauce. Stir in plant-based cream to give the sauce a smooth, luxurious texture. Reduce heat to low and let simmer until the chicken is fully cooked through and flavors meld beautifully, about 10-15 minutes.
- Garnish and Serve: Remove from heat and finish with freshly chopped cilantro and a sprinkle of black pepper. Serve hot with your favorite sides like steamed basmati rice, plant-based naan, or sautéed vegetables for a comforting, delightful meal.
Notes
- Marinate chicken longer for more tender and flavorful meat.
- Maintain medium to low heat during simmering to keep the sauce creamy and prevent separation.
- Use freshly ground spices for better aroma and taste.
- Add natural gelling agent gradually to achieve perfect sauce thickness without over-thickening.
- Allow the dish to rest a few minutes off heat before serving to enhance flavor harmony.
- Prep Time: 15 minutes (plus 1 hour marination)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 0mg
Keywords: Butter Chicken, Plant-Based Butter Chicken, Creamy Indian Curry, Vegan Butter Chicken, Easy Indian Recipe
