carlo cao

Murgh Makhani Recipe

"Best recipe ever! The butter chicken turned out super flavourful, creamy and delicious. It's also super easy to make which is always good. Will definitely make it again and again."


vegan chicken (tofu or tempeh can be used as a substitute) – tomatoes – coriander – soy yogurt – vegetable oil – soy cream – garlic – tomato paste – garam masala powder – kurkuma powder – cumin powder – paprika powder – coriander powder – cinnamon sticks – ginger – onions



– Preheat the oven to 250 °C (480 °F). – Place the chicken into a large bowl, add all the marinade ingredients and mix until coated. – Place on a baking tray. Bake for 10 minutes.



– For the sauce, heat oil to a medium-high heat. Once hot add anise, cinnamon and cloves and sauté for 2 minutes. Then add onions and cook until caramelized (5 minutes). – Add tomato paste and cook for 5 minutes.



– Stir in ginger, garlic and the spices and simmer briefly. Add tomatoes and salt and cook for 25 minutes on a low heat. – Add in cream and yogurt and stir well.



– Add in the vegan chicken and cook for 5 minutes. – Adjust salt and pepper, garnish with coriander and serve right away.



– Serve right away with some backed veggies and rice. Store the leftovers for up to 3-4 days in a container in the fridge.

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-For the whole detailed recipe swipe up and check out the blog-post. The recipe card is at the end of the blog-post.

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