Description
A creamy, rich, and comforting vegetarian twist on a classic Indian dish. This 20 Minute Quorn Butter Chicken delivers bold flavor fast, using pantry staples and meat-free protein for a satisfying weeknight meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup passata (tomato puree)
- 1/2 cup heavy cream
- 300g Quorn pieces
- Salt to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions
- Preheat Your Equipment: Warm a large skillet over medium heat.
- Combine Ingredients: Melt butter, then sauté onions for 2 minutes until translucent. Add garlic and ginger, cook until fragrant. Stir in garam masala, cumin, and paprika to bloom the spices.
- Prepare Your Cooking Vessel: Pour in passata and cream. Season with salt and pepper. Stir well and bring to a gentle simmer.
- Assemble the Dish: Add the Quorn pieces. Stir to coat them in the sauce.
- Cook to Perfection: Simmer for 10 minutes until the sauce thickens slightly and Quorn is heated through.
- Finishing Touches: Stir in lemon juice, adjust seasoning, and remove from heat.
- Serve and Enjoy: Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Use coconut cream or yogurt as a lighter or dairy-free alternative.
- Frozen Quorn works directly without thawing.
- Add a pinch of sugar if tomatoes taste too acidic.
- Double the batch and freeze the extra for a quick future meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg