20-Minute Vegetarian Butter Chicken

Name: 20-Minute Vegetarian Butter Chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300g Quorn Pieces; 1 tbsp oil; 1 large onion, finely sliced; 2 cloves of garlic, finely chopped; 1 tsp finely chopped fresh ginger; 2 tsp Garam Masala; 1 tsp chilli powder; 2 tsp smoked paprika; 2 tsp ground cumin; 2 tbsp tomato puree; 200g natural yoghurt; Juice of 1/2 lemon; 300ml vegetable stock; Salt and ground black pepper

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Butter chicken curry with yellow rice, naan bread and green garnish.

This 20-Minute Vegetarian Butter Chicken recreates the rich, velvety texture of the classic dish using Quorn Chicken Pieces, perfectly absorbing the fragrant, creamy sauce. A blend of aromatic spices like garam masala, cumin, and paprika, combined with yoghurt and lemon juice, creates a mildly spiced curry that’s both comforting and satisfying.

This dish offers a hearty, meat-free twist on a beloved Indian favourite—ideal for vegetarians and anyone looking for a delicious, protein-packed alternative to traditional butter chicken. Serve it with microwave rice and a naan for a crowd-pleasing dinner the whole family will love.

Recipe by @amysheppardfood

Meat Free Monday Vegetarian Recipes Your Plate - Homemade Recipes Vegan & Vegetarian Fillets & Pieces Recipes

Serves 4

20 mins

Easy

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Pieces
1 tbsp oil
1 large onion, finely sliced
2 cloves of garlic, finely chopped
1 tsp finely chopped fresh ginger
2 tsp Garam Masala
1 tsp chilli powder
2 tsp smoked paprika
2 tsp ground cumin
2 tbsp tomato puree
200g natural yoghurt
Juice of 1/2 lemon
300ml vegetable stock
Salt and ground black pepper

Method

Heat a drizzle of oil in a large, non-stick frying pan.
Add the sliced onion and fry on a medium heat for 5 minutes until soft.
Add the garlic, ginger, spices and tomato puree. Give it a stir and fry for 1-2 minutes, stirring so it doesn't stick to the pan.
Stir in the yoghurt, lemon juice and vegetable stock until smooth.
Add the Quorn Pieces and season with salt and pepper.
Bring to the boil. Simmer for 10 minutes until the sauce has thickened and the Quorn is cooked through.
Serve with microwave rice and a naan.

Recipe by @amysheppardfood