Butter chicken is such a well known and popular dish, so we wanted to create a great veggie version to enjoy at home - and we're so happy with the results. The sauce in this recipe is thick, creamy and bursting with flavour from the ginger, fresh tomatoes and green chillies, while the roasted paneer and aubergine add a hearty mouthful that finishes the dish perfectly. We love to enjoy this dish with a simple flatbread and some spiced peas on the side.
Serves 4 with sides
For the paneer
2 x 200g packs of paneer, cut into bite-size chunks
2 aubergines, cut into bite-size chunks
2 teaspoons of mild curry powder
For the sauce
4 mild green chillies, deseeded and tops removed
1 large piece of ginger, peeled and roughly chopped
750g fresh tomatoes
1 tablespoon of mango chutney
1 tablespoon of Belazu harissa paste (optional, but delicious)
Juice of 1 lemon
Good pinch of salt
For the curry
2 onions, peeled and sliced
4 garlic cloves, peeled and diced
1 tablespoon of mild curry powder
50g butter
100ml double cream
1 tablespoon of creamy tahini
Olive oil
Method
Preheat the oven to 190C, fan setting.
Place the paneer and aubergine pieces into a large baking tray. Sprinkle with 2 teaspoons of curry powder and drizzle with olive oil and a good pinch of salt. Mix well and cook for 20 minutes.
Next, make the sauce by placing all of the ingredients into a powerful blender and blitzing into a smooth sauce.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the sliced onions, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until soft.
Mix through the curry powder and cook for a few seconds before pouring in the tomato sauce and adding the butter, double cream and tahini.
Reduce the temperature and leave to simmer for 15-20 minutes until everything is cooked and the sauce has turned deliciously thick and creamy.
Finally stir through the paneer and aubergine and serve straight away.
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