how to make perfect Vegetarian butter ‘chicken’

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetarian butter ‘chicken’. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian butter ‘chicken’ is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetarian butter ‘chicken’ is something that I’ve loved my entire life.

Table of Contents


  • 300g paneer, cut into 2cm pieces
  • 700g (about 1/2 head) cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, chopped
  • 5cm-piece ginger, peeled, finely grated
  • 50g butter
  • 2 teaspoons sweet paprika
  • 2 teaspoons cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli powder
  • 90g (1/3 cup) natural yoghurt
  • 185ml (3/4 cup) thickened cream
  • 125ml (1/2 cup) tomato puree
  • 1/2 cup chopped fresh coriander
  • Sliced natural almonds, to serve
  • Sliced fresh red chilli, to serve
  • Steamed rice, to serve


  • Step 1
    Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Arrange paneer and cauliflower in a single layer on the prepared tray. Drizzle with the oil and season with sea salt. Bake, turning the paneer and cauliflower halfway, for 30 minutes, until golden. Set aside.
  • Step 2
    Meanwhile, process the onion, garlic and ginger in a small food processor until a smooth paste forms. Heat the butter in a frying pan over medium-high heat until foaming. Add onion mixture and cook, stirring, for 4-5 minutes or until golden. Stir in the paprika, cumin, garam masala and chilli. Cook, stirring, for 1 minute or until aromatic.
  • Step 3
    Remove the pan from the heat. Add 1 tbs yoghurt and stir until well combined. Continue to stir in the yoghurt, 1 tbs at a time (this prevents the yoghurt curdling). Stir in the cream and tomato puree. Return pan to low heat. Simmer the sauce for 4-5 minutes or until thickened slightly. Stir in the paneer, cauliflower and half the coriander. Cook for 2 minutes or until heated through.
  • Step 4
    Transfer the curry to a large serving dish. Sprinkle with the almonds, chilli and remaining coriander. Serve with steamed rice.

So that’s going to wrap it up for this exceptional food Vegetarian butter ‘chicken’ recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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