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 the sauce to a simmer
10. Add the chickpeas & lentils, and 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 the sauce has thickened.

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

Not a fan of chickpeas, try it with Butter beans instead.