20 Minute Quorn Butter Chicken

If you’re looking for a quick and comforting dinner that’s as cozy as a warm hug, you’re in for a treat. This 20 Minute Quorn Butter Chicken brings together creamy tomato richness, fragrant spices, and tender meat-free chunks that soak up every drop of that luscious sauce. It’s the kind of dish you whip up when the craving for something soul-satisfying hits but time isn’t on your side. Trust me, this one’s a total game-changer.

Behind the Recipe

There’s something magical about butter chicken, right? It’s creamy, savory, just a bit tangy, and always comforting. I first tried a Quorn version on a weeknight when meat was off the table but flavor couldn’t be compromised. A jar of passata, a swirl of cream, and a handful of spices later, I found myself spooning up something so good it made me pause mid-bite. This version came to life out of that moment of improvisation, and now it’s my go-to for fast, feel-good dinners.

Recipe Origin or Trivia

Butter chicken, or “Murgh Makhani,” originated in Delhi in the 1950s and was actually created to use up leftover tandoori chicken. The rich, buttery tomato gravy became iconic. What’s lovely about this modern take is how we stay true to that classic flavor profile while keeping it vegetarian and fast. Using Quorn, a mycoprotein-based meat alternative, gives the dish the same satisfying bite without the extra cook time or complexity. It’s fusion at its best, respecting tradition while embracing innovation.

Why You’ll Love 20 Minute Quorn Butter Chicken

You’ll want to make this one again and again. Here’s why:

Versatile: Serve it with naan, basmati rice, or spoon it over baked potatoes for a twist.

Budget-Friendly: Uses pantry staples and affordable meat-free protein.

Quick and Easy: Done in just 20 minutes, start to finish.

Customizable: Add spinach, swap the cream, or spice it up to your liking.

Crowd-Pleasing: Even meat lovers ask for seconds.

Make-Ahead Friendly: The flavors deepen overnight, making it even better the next day.

Great for Leftovers: Reheat it for a quick lunch or dinner and it’s still amazing.

Chef’s Pro Tips for Perfect Results

Want to make your butter chicken sing with flavor? These little tricks make all the difference:

• Bloom your spices: Sauté your garlic, ginger, and spices in butter before adding liquids to release deep, complex aromas.
• Use full-fat cream or coconut cream: For that silky texture and richness that hugs every bite.
• Don’t skip the lemon juice: It brightens the whole dish and balances the richness.
• Simmer gently, not aggressively: Let the sauce reduce without rushing so it gets thick and luscious.
• Add the Quorn last: Keep it tender by adding it just in time to heat through, not boil.

Kitchen Tools You’ll Need

Nothing fancy, just your basics:

Large Skillet or Sauté Pan: To simmer everything together in one pot.

Wooden Spoon or Spatula: For stirring and scraping up flavor bits from the bottom.

Measuring Spoons and Cups: For perfect spice and sauce balance.

Knife and Cutting Board: For chopping garlic, onions, and herbs.

Serving Bowls: Because presentation counts too.

Ingredients in 20 Minute Quorn Butter Chicken

This recipe works because every ingredient brings something to the party. Together, they create pure magic.

1. Butter: 2 tablespoons — Creates the base of richness and depth.
2. Yellow Onion: 1 small, finely chopped — Adds sweetness and aroma when sautéed.
3. Garlic Cloves: 2, minced — Essential for warmth and complexity.
4. Fresh Ginger: 1 tablespoon, grated — Bright, spicy, and slightly sweet.
5. Garam Masala: 1 teaspoon — The heart of the dish, adds warmth and spice.
6. Ground Cumin: ½ teaspoon — Earthy and bold, balances the richness.
7. Smoked Paprika: 1 teaspoon — Adds a subtle smokiness.
8. Passata (Tomato Puree): 1 cup — Forms the rich, vibrant sauce base.
9. Heavy Cream: ½ cup — Gives the dish its luscious texture.
10. Quorn Pieces (Meat-Free): 300g, frozen or thawed — Protein-packed and soaks up flavor.
11. Salt: to taste — Enhances and balances all the flavors.
12. Black Pepper: ½ teaspoon — Adds a touch of heat.
13. Lemon Juice: 1 tablespoon — Brings brightness and cuts the richness.
14. Fresh Cilantro: for garnish — Adds freshness and color.

Ingredient Substitutions

Feel free to make it work for your pantry.

Butter: Olive oil or vegan butter.

Heavy Cream: Coconut cream or Greek yogurt.

Passata: Canned crushed tomatoes or tomato sauce.

Quorn Pieces: Tofu, chickpeas, or soy curls.

Garam Masala: Curry powder as a quick alternative.

Cilantro: Fresh parsley if you’re not a fan.

Ingredient Spotlight

Garam Masala: This aromatic blend of ground spices is what gives butter chicken its signature warmth and depth. No two blends are exactly alike, but they often include cinnamon, cloves, and cardamom.

Quorn Pieces: These meat-free chunks are made from mycoprotein, which has a lovely bite and neutral flavor. Perfect for soaking up sauces like this one.

Instructions for Making 20 Minute Quorn Butter Chicken

Let’s get cooking. This dish moves fast, so have everything ready before you start.

1. Preheat Your Equipment:
   Place a large skillet over medium heat and let it warm up.
2. Combine Ingredients:
   Melt the butter, then sauté onions for 2 minutes until translucent. Add garlic and ginger, cooking until fragrant. Stir in garam masala, cumin, and paprika, letting them bloom for 30 seconds.
3. Prepare Your Cooking Vessel:
   Pour in passata, cream, salt, pepper, and stir well. Let it come to a gentle simmer.
4. Assemble the Dish:
   Add Quorn pieces and stir to coat. Simmer for 10 minutes, stirring occasionally.
5. Cook to Perfection:
   Let the sauce thicken slightly. Stir in lemon juice just before removing from heat.
6. Finishing Touches:
   Taste and adjust seasoning. Add more cream or lemon juice if needed.
7. Serve and Enjoy:
   Garnish with fresh cilantro and serve hot with rice or naan.

Texture & Flavor Secrets

The magic of this dish lies in the creamy, velvety sauce that clings to every bite of Quorn. The spices bloom in the butter, giving a warm, earthy aroma while the cream mellows out the tomato’s acidity. You get a delightful contrast of savory, sweet, and tangy with each mouthful.

Cooking Tips & Tricks

Here’s how to take this recipe from good to great:

• Use frozen Quorn straight from the bag for convenience.
• Add a pinch of sugar if your tomatoes are too acidic.
• For extra richness, swirl in a spoonful of yogurt before serving.
• Serve it with warm naan to scoop up every bit of that sauce.

What to Avoid

These common mistakes can throw off the magic:

• Overcooking Quorn: It can become rubbery. Add it just to heat through.
• Skipping the lemon juice: It really balances the flavor.
• Using low-fat cream: The sauce won’t be as silky.
• Burning the spices: Sauté them gently or they’ll turn bitter.

Nutrition Facts

Servings: 4
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

You can absolutely make this in advance. In fact, it might taste even better the next day. Store it in an airtight container in the fridge for up to 3 days. It freezes well too, just skip the cream until reheating. Warm gently on the stovetop, adding a splash of water or cream to loosen the sauce.

How to Serve 20 Minute Quorn Butter Chicken

Spoon it generously over steamed basmati rice, or dunk warm garlic naan straight into the sauce. Add a side of cucumber raita or a simple salad to balance the richness. It’s a full, satisfying meal that doesn’t need much dressing up.

Creative Leftover Transformations

Turn your leftovers into something new and exciting:

• Stuff it into wraps with greens for a curry burrito.
• Toss it with cooked pasta for a creamy curry twist.
• Use it as a topping for baked potatoes.

Additional Tips

• Add chili flakes or fresh green chili for heat.
• A swirl of coconut milk can add sweetness and depth.
• Double the batch and freeze half for a future dinner emergency.

Make It a Showstopper

Presentation matters. Serve in a deep, wide bowl with a swirl of cream, a sprinkle of fresh herbs, and maybe a wedge of lemon on the side. Keep the colors vibrant and your table clean and bright for a Pinterest-worthy meal.

Variations to Try

• Vegan Version: Use plant-based butter and coconut cream.
• Spicy Edition: Add fresh chopped chili or cayenne for more kick.
• With Veggies: Add spinach, peas, or bell peppers for color and nutrition.
• Paneer Butter Masala: Swap Quorn for cubes of paneer.
• Tandoori Vibe: Marinate Quorn in yogurt and spices before adding to the sauce.

FAQ’s

Q1: Can I make this vegan?

Yes, just use vegan butter and coconut cream, and double-check that your Quorn is egg-free.

Q2: Can I use tofu instead of Quorn?

Absolutely. Firm tofu works well. Just press and cube it first.

Q3: Is this spicy?

Not overly. It’s warm and flavorful, but you can adjust the heat with chili flakes.

Q4: Can I freeze this?

Yes. Freeze without cream and add it in fresh when reheating.

Q5: Can I use canned tomatoes?

Yes, but blend them first to get a smoother sauce like passata.

Q6: How long does it keep in the fridge?

About 3 days in an airtight container.

Q7: What sides go best?

Rice, naan, raita, or a simple cucumber salad.

Q8: Can I double the recipe?

Yes, and it freezes well too.

Q9: Is this kid-friendly?

Very. You can reduce the spices a bit if needed.

Q10: What’s the best cream to use?

Heavy cream or full-fat coconut milk for richness.

Conclusion

There you have it, a deliciously creamy, flavor-packed 20 Minute Quorn Butter Chicken that fits right into your busiest weeknight. It’s bold, comforting, and easy enough to make on repeat. Let me tell you, it’s worth every bite.

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