Ceara's Kitchen
  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

Ceara's Kitchen

  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

“Butter” “Chicken”

October 30, 2013
If you are looking for a healthy, yummy, quick and easy weeknight meal then look no further – you’ve found it right here! This veganified and healthified butter chicken is whipped up in less than 30 minutes and is soo delicious! 
 

butter chicen close up


I wish I had more of this butter chicken to photograph! We enjoyed this 
creamy, saucy butter chicken last night and I had to wait for a bit of sunshine to take photos of it with… let’s just say it was hard to “leave” some behind for today’s photoshoot 😉

 ceara s kitchen
 
I have LOVE Indian food but for a long time I was intimidated to cook it! Let’s just say I’ve made a few curries that went horribly wrong…BUT after a few successful curries later I have learned a few tricks of the trade that I will share with you to make this butter chicken dish your best!
 
Here are some tips that I picked up along the way to make your Butter Chicken process easy and flawlesss !
 
  • Cut up all your veggies in advance so that you can easily add them to the pan when they are ready
  • Sautee the onions and garlic until they are slightly browned in the beginning – this makes the dish so much more flavourful!
  • Add the spices to the oil and heat them up for about 30 seconds before mixing them in with the onion and garlic mixture – this brings out so much flavour!
  • If you are pressed for time, nuke the cauliflower florets for a couple of minutes in the microwave to get them a bit softer (but not fully cooked) to shorten cooking time!
  • Wait to add your hot pepper. I added a super hot pepper to this dish near the end of the cooking process after tasting it. Let’s just say that last curry I made I added too much hot pepper at the beginning and I was one of the only ones who could finish it :O
  • Keep stirring the butter chicken as you are cooking it to ensure that all the spices are getting incorporated well into the sauce! D:
Vegan "Butter" "Chicken"
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Author: Ceara
Ingredients
  • 1 Yellow onion, diced
  • 2 Cloves garlic, diced
  • 1 tbsp Peanut/Coconut Oil
  • 2 tbsp Lemon (juice from half a lemon)
  • ½ cup + extra as needed Water
  • 2 cups Tomato Puree
  • 1 tbsp Honey
  • 2 cups Cauliflower, chopped up into medium sized pieces
  • 1 cup chickpeas
  • 1 cup Cashew/Coconut milk
  • 2 tsp Garam Masala
  • ½ tsp Nutmeg
  • 1 tsp of each Cinnamon, Cayenne, Cumin, Ginger
Directions
  1. In a large, deep pan saute the garlic and onions in a couple tablespoons of water, over medium-high heat, until slightly browned and most of the water is soaked up (about five minutes). Add water when necessary. Watch closely to make sure that the garlic and onions don't stick to the pan.
  2. Put all the spices in a little bowl and stir them together.
  3. Move the garlic and onion to the side of the pan. Add the peanut oil to the hot pan then add the spices to the hot oil and mix them altogether. This forms a little paste. Cook the spices in the hot oil for about 30 seconds. Mix the spices in with the garlic and onion mixture. Add the lemon juice.
  4. Now that your onions, garlic and spices are well incorporated cook for about 3 minutes to get incorporate the flavours well. I had to add about ¼ cup of water at this point to make sure that the onions and garlic did not stick to the pan.
  5. Add tomato puree. Bring to a light boil and then turn the stove down to a medium low heat.
  6. Mix the honey into the sauce.
  7. Add cauliflower florets. Cook for 5 minutes.
  8. Add chickpeas. Cook for another 5 minutes.
  9. Add Cashew milk. Cook for another 5 minutes.
  10. I left my butter chicken on the stove for about another 10 minutes on a very low simmer, stirring every so often, to make sure the flavours incorporate well into each other 😀 If you are pressed for time, you can skip this step!
  11. Voila! Serve over rice or enjoy this hearty dish by itself!
Notes
Nutritional Benefits: No cholesterol, high in fiber, high in iron, very high in vitamin C, high in manganese
Notes: My recipe uses cashew milk which adds a wonderful, creamy flavour to this dish. It also helps to thicken up and add some substance to the sauce. Cashew milk is amazing, delicious and so creamy. I started drinking it a few weeks ago and love it! I made the switch because almond milk is super expensive here! Don't let the cashew milk in this recipe intimidate you. If you have a blender, cashews and some water you are set! Here is the recipe I swear by! But if you don't have these items on hand (or are allergic to nuts) just go and pick up some coconut milk!
Nutrition Information
Calories: 2026 Fat: 92g Saturated fat: 17g Unsaturated fat: 68g Carbohydrates: 259g Sugar: 80g Sodium: 287mg Fiber: 58g Protein: 74g
3.5.3251

My Question to you:

I have always loved Indian food. There is this small Indian restaurant in Toronto with the Best Indian food ever – it is called Sher-e-punjab!  Apparently it is one of the first Indian restaurants to open in the city! I love everything there from the warm naan to the rice pudding they bring you at the end of the meal! I don’t know if I could ever decide on what my favourite Indian dish is… but Butter Chicken would come pretty close 😉 
What’s your favourite Indian Dish?
 
“Butter” “Chicken” was last modified: November 24th, 2015 by Ceara
6 comments
0
Facebook Twitter Google + Pinterest
previous post
Oat Flour Vegan Pumpkin Banana Bread
next post
Vegan Pumpkin Snickerdoodles

You may also like

Vegan Baked Brie in Puff Pastry (Vegan...

February 10, 2019

Double Chocolate Vegan Brownies

November 25, 2018

Hearty Vegan Breakfast Tacos

September 16, 2018

15-Minute One Pot Hummus Pasta

August 27, 2018

Vegan Scrambled Eggs (The Best Tofu Scramble!)

June 11, 2018

Creamy Garlic Mushrooms

May 22, 2018

Vegan Spaghetti Carbonara

March 16, 2018

Vegan Cream of Mushroom Soup

March 1, 2018

Healthy Whole Wheat Oatmeal Waffles

February 20, 2018

Addictive and Hot Vegan Cauliflower Wings

February 3, 2018

6 comments

Shelley @ Two Healthy Kitchens April 14, 2014 at 4:58 pm

Girlfriend, you are my hero du jour! My whole family love, love, loves Indian food! My little daughter’s very favorite Indian dish is Butter Chicken, but I normally opt for a vegetarian selection (my fave being Narvatan Korma) – this is the perfect blend of her Butter Chicken with a veggie option! Yay! And as much as we love the food from the Indian restaurant in our town, I 100% know that’s it’s not nearly as healthy as if I’d made it myself at home! So excited about this recipe! Pinning, of course!! 😀

Reply
Ceara April 19, 2014 at 8:57 am

Thanks Shelley – this is still one of my favourite go-to dinners! I’ve never heard of Narvatan Korma but now need to try it out! Thanks for the pin!

Reply
Ceara January 30, 2014 at 8:04 pm

Thanks for stopping by Sara 😀 !! I need to try some new Indian dishes – I just love this one so much! LMK if you like it!

Reply
Sara Shams January 30, 2014 at 5:15 pm

I am SO excited to try these! I love Indian food too and once I get some cauliflower, I’ll be making them 🙂 Thanks for such an awesome blog Ceara!

Reply
stefaan October 30, 2013 at 4:10 pm

Foodgasm!!!!

Reply
Ceara October 30, 2013 at 4:34 pm

hahaha! Thanks Stefaan!!!

Reply

Leave a Comment Cancel Reply

Rate this recipe:  

Categories

Posts from the Past

On Facebook

Facebook

Newsletter

Popular Posts

  • Vegan Stuffed Peppers

    March 16, 2015
  • White Bean and Avocado Baked Burritos

    August 21, 2015
  • The Best Fluffy Oil-Free Hummus

    September 27, 2017

#cearaskitchen

  • It’s the vibe for me. Springtime in Montreal with @palmthoughts.
  • Fall harvest Autumn in the laurentian mountains is spectacular. What was on the menu for our #thanksgiving feast made with friends @victoria.thyme & @champignongreaveski: - Mulled wine - Sweet potato coconut mash - Green beans w cashew blue cheese - Roasted butternut squash gnocchi with sautéed wild mushrooms - Maple thyme carrots - Sourdough stuffing - Mushroom gravy - Roasted garlic potatoes - @beyondmeat sausage
  • Sisters and sliders @swestlake_ @handeintoronto
  • 2021 has certainly been a year of amazing food. I swear I don’t eat just pasta. 1. Falafel & tahini w fresh salad in LA 2. Tagliatelle bolognese with @seaseeking 3. Homemade ravioli made with @handeintoronto 4. Thanksgiving feast in Quebec 5. Melon beach break in Florida 6. Cozy cabin almond butter chocolate chip cookies 7. @beyondmeat burgers 8. Thick pancakes & brunch fixings 9. Candlelit gnocchi casserole & crispy Brussels sprouts 10. Pumpkin energy bars while hiking
  • A brunch that flourishes Made by @sydstonier - broiled grapefruit with vanilla yogurt & granola - cinnamon buns with cookie dough - hummus everything cucumber bagel ************************************ #Vegan #WhatVegansEat #plantforward #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
  • Adieu, 2021. Coming for you, 2022. —— #vegan #foodblogger #vegansofig #lifestyleblogger #veganlife #vegansofinstagram #veganlifestyle #vegancommunity #veganfitness #veganfit #veganhealth #veganvibes #veganfoodblogger #veganlifestyle #veganfoodie #cearaskitchen #vegantoronto #vegantorontonians #veganfoodie
  • Baking my way through the rest of 2021. This ‘Banana Oat Breakfast Cake’ is my most popular banana bread recipe with 5 bananas & 1.5 cups of hearty oats. Recipe link in my bio. —— #vegan #foodblogger #vegansofig #veganlife #vegansofinstagram #veganlifestyle #vegancommunity #veganfitness #veganfit #veganhealth #veganvibes #veganfoodblogger #veganlifestlye #veganfoodie #cearaskitchen #bananabread #bananacake #veganbaking #veganbakingrecipes
  • Getting my steps in the Hollywood hills. ✨ Celebrating 12 years of friendship with @seaseeking in LA.
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Tumblr
  • Snapchat

@2018 Ceara's Kitchen Ltd.
Privacy Policy | Wordpress Support by RebuildWP


Back To Top