Butter Chicken is the biggest selling dish in Indian restaurants by a country mile. So I created this dish that does not have chicken (of course), cream or that red food colouring that is normally in the traditional dish.

Not butter chicken

Makes 8 servings


  • 600g (20oz) pack firm tofu
  • 3 large carrots
  • 1 large onion diced
  • 2 cloves garlic chopped or crushed
  • 2 tablespoons oil
  • 1 tablespoon ginger puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala powder
  • 1/8 teaspoon chilli powder
  • 1 teaspoon salt or to taste
  • 2 x 400g (12oz) cans tomatoes blended
  • 200ml (6fl oz) coconut cream


  1. Ahead of time take your tofu, drain it, and store in your freezer for at least 2 days.  It will change into a nice chicken-like texture. Defrost and slice into 2cm (1in) strips.
  2. Slice the carrots thinly and roast with a little oil for 20 minutes at 150°C (300°F).
  3. Saute onions, ginger, garlic and oil in large pot until clear.
  4. Add spices and mix well.
  5. Add tomatoes and cook for around 5 minutes or until bubbling.
  6. Gently mix in the remaining ingredients.
  7. Check heat and salt for your taste and add more salt/chilli as required.
  8. Serve on brown rice.