Warm Up: Vegetarian Butter Chicken
It’s February, we’re cold and all in need of a little extra comfort (thanks, Polar Vortex). So I thought I’d share a quick post on my most recent recipe obsession - vegetarian Butter Chicken.
I became a vegetarian many moons ago, and in doing so, I waved goodbye to some of my most favourite dishes for good. Butter Chicken topped the list of my most beloved meals that I just knew I would miss the most. Sure, I attempted to order “Butter chicken, no chicken, please” when dining out, but the request always fell short. I craved that rich and spicy sauce over rice all the time. Sadly, it never happened. That is, until I came across this recipe and spotted gud Chickn’ from the GUD Eats grocery. That ladies, was one happy day.
This dish is everything I remembered and a whole lot more. It’s rich, creamy and oh so flavourful. The plant-based chickn’ is moist, packed with protein and really filling. It’s perfect over rice and with warm garlic naan. Plus, it freezes well, so go ahead and double up the recipe.
I make this in the Instant Pot and it’s ready in 25 minutes. If you’re not familiar, the Instant Pot is a game changer. This small appliance is more magical than “kitchen-y” as it produces the most delicious and perfectly cooked meals in a fraction of the time we’re used to. I’m including instructions for cooking with an Instant Pot as it’s a breeze and produces a flavourful dish quickly.
Vegetarian Butter Chicken
3 tbsp unsalted butter
8 cloves garlic minced
2 tsp fresh ginger minced
1 cup tomato puree
3 tbsp tomato paste
3 tsp garam masala
1 tbsp coriander ground
1 tsp cumin ground
1 tbsp smoked paprika
1 tsp turmeric
1 tsp salt
2 lbs diced chickn’
1 cup water
1 cup whipping cream
2 tbsp parsley chopped
Turn your Instant Pot to saute setting.
Add the butter and cook until melted. Add garlic and ginger and saute for another minute until garlic becomes aromatic.
Add tomato paste and tomato puree and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot. Stir and cook for 3 to 5 minutes.
Add the chickn’ and water. Stir everything together. There should be enough liquid in the pot to cover the chickn’ . Add more water if needed.
Close the lid (follow the manufacturer’s guide for instructions on how to close the lid). Set to poultry setting and set timer for five minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete. This should take 10 minutes. Carefully unlock and remove the lid from the Instant Pot.
Switch the Instant pot to the sautee setting (do not put the lid on) Add whipping cream slowly and simmer for five minutes., stirring occasionally. The sauce should thicken and reduce a bit.
Turn off the Instant Pot and garnish with fresh parsley. Serve over rice with naan.
Prep time: 5 minutes Cook time: 25 minutes Servings: 6