Butter Chicken Curry

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 Servings


  • Stove


  • 2 cups soy curls
  • 2 tbsp Earth Balance butter
  • 1 1/4 tsp salt divided
  • 1 1/4 tsp ginger powder divided
  • 1/2 cup coconut milk unsweetened, full fat
  • 2 shallots peeled, diced
  • 1 1/4 tsp garam masala divided
  • 2 tbsp cilantro chopped
  • 2 cloves garlic peeled, minced
  • 2 cups tomato passata


  • Fill a pot with water and bring to a boil. Add in the curls and let them cook until soft.
  • Remove curls from pot and squeeze out any remaining water. Set to the side in a bowl and let cool while you prepare the rest of the dish.
  • In a large non-stick pot, add in the butter, and bring temperature up to med-high heat. Add in the curls and 3/4 tsp salt, 3/4 tsp ginger powder, and 3/4 garam masala. Stir to combine until curls turn crispy and brown.
  • Add the shallots to the pot and stir until shallots turn soft. Mix in the garlic and cook another 2 to 3 minutes. Turn heat down to low.
  • Stir in the coconut milk and tomato passata and all remaining spices. Let simmer for 20 minutes to let the flavors come together.
  • Serve with rice or on garlic naan. https://p53diet.com/recipe_post/garlic-naan/
    Sprinkle cilantro over the dish to taste. Enjoy!

My Notes

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