No-Chick’n Butter Chick’n

Curry, Dinner
Beginner

This Top Chow winning No-Chick’n Butter Chick’n is delicious. Our Chunky Strips are marinated in a freshly toasted and ground spice blend, then cooked in a velvety tomato and coconut cream gravy. The result is deeply spiced, rich and really satisfying. Just like the classic dish, but entirely plant-based. Adds something special to any fasting table.

Serves: 4–6

Prep Time: 25 minutes

Cooking Time: 30 minutes

Ingredients

Butter Chick’n Curry

1 packet Fry’s Chunky Strips
¾ cup plant butter or margarine
2 Tbsp vegetable oil
1 onion, finely chopped
1 tsp ginger and garlic paste
1 tsp turmeric
1 can chopped tomatoes
3 Tbsp tomato paste
1 Tbsp brown sugar
1 cup coconut cream

Marinade

2 Tbsp cumin seeds
2 Tbsp coriander seeds
1 whole clove
½ tsp peppercorns
½ tsp ground cinnamon
1 tsp turmeric
1 tsp cayenne pepper
1 tsp salt
2 tsp paprika
1 tsp ginger and garlic paste
¼ cup coconut yoghurt

Homemade Naan Bread

2 cups self-raising flour
1 cup + 1 Tbsp coconut yoghurt
Garlic plant butter, for brushing

Method

To make the marinade, toast the cumin seeds, coriander seeds, clove and peppercorns in a dry frying pan over medium heat until fragrant.
Grind the toasted spices together with the ground cinnamon, turmeric, cayenne pepper, salt and paprika.
Combine half of the spice mixture with the coconut yoghurt and ginger and garlic paste. Coat the Fry’s Chunky Strips in the marinade and leave to marinate for 10 minutes.
Heat the plant butter and vegetable oil in a large pan. Add the onion and cook until translucent.
Stir in the ginger and garlic paste, the remaining spice mixture, turmeric, chopped tomatoes, tomato paste and brown sugar. Cook for about 3 minutes.
Allow the tomatoes to simmer until soft, then stir in the coconut cream and simmer for a further 4 minutes.
Remove the sauce from the heat and allow it to cool slightly before blending with a stick blender until smooth and velvety.
In a separate pan, fry the marinated Fry’s Chunky Strips in a little plant butter and oil until lightly browned and firm.
Add the cooked Chunky Strips to the blended gravy and simmer gently for 5 minutes.
To make the naan, sift the self-raising flour into a large bowl. Add the coconut yoghurt and mix to form a soft dough.
Knead the dough for about 5 minutes, then divide it into 8 equal portions. Roll each portion to your preferred thickness.
Cook the naan in a hot dry pan until bubbles appear, then flip and cook the other side. Brush with garlic plant butter while still warm.
Serve the No-Chick’n Butter Chick’n hot with the freshly made naan bread.

How do you make plant-based butter chicken?

Marinate Fry’s Chunky Strips in a coconut yoghurt and spice blend, then cook in a blended tomato, coconut cream and spice gravy until rich and silky. This Top Chow No-Chick’n Butter Chick’n recipe provides a full guide, including a homemade naan bread recipe.

What makes butter chicken different from regular curry?

Butter chicken is known for its mild, creamy tomato-based gravy made rich with butter and cream. This 100% plant-based Top Chow version replicates those signature flavours using Fry’s Chunky Strips and plant-based dairy alternatives, making it completely vegan-friendly.