Vegan ‘butter chicken’

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

My butter chicken has neither butter nor chicken, so perhaps calling it that is somewhat misleading. But I promise it’s robust and feisty enough to sway the most committed carnivore…


  • 1 teaspoon vegetable oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon


Heat the oil in a large non-stick saucepan over medium heat and fry the cumin and coriander seeds until fragrant, about 1 minute. Next, add the onion, garlic and ginger and fry until the onion is soft and translucent, adding a small splash of water if it begins to stick. Stir in the turmeric, chilli powder and cinnamon, then pour in the passata. Drain the cashews and add them to the pan as well