Butter chicken is undoubtedly one of the most famous Indian dishes enjoyed around the world. It is rich and creamy with a buttery flavor. Recently, I made butter chicken with barbequed chicken. I used tikka masala to marinate chicken pieces and grilled it and added it in my gravy. It was lip smacking and my family unanimously declared it was restaurant quality. I did not taste it but could guess its fineness from its appearance and smell. I made a vegetarian version of it to find out the taste.
This is a simple vegetarian curry with mushroom instead of chicken. I made a buttery onion, tomato base and added mushrooms. Then added whipped cream to get a silky texture. This butter mushroom is deliciously spiced and very aromatic. Cremini mushroom provides the right meaty texture to match.
White button mushroom is the youngest and has a soft texture. It is farmed for its color. Cremini mushroom is moderately matured white mushroom. Cremini has a brown color and a firmer texture. Portobello is the fully matured mushroom. The overgrown white mushroom spreads out its meaty cap and develops a very strong flavor to become portobello.
I use a lot of Cremini mushroom in my cooking because I like its texture and taste. Any mushrooms can perform well in this recipe.
This butter mushroom is a mild curry with an irresistible smell. It has a sweet, smooth flavor that is unbelievable. The sweetness in this dish comes from sugar, caramelized onions, as well as butter and cream.
- 1/4 cup unsalted butter + 1 tbsp for frying mushrooms
- 2 medium white onions
- 1½ tbsp ginger garlic paste
- 1 tbsp garam masala
- 1/2 tsp Kashmiri chilli powder
- 1 green chilli (optional)
- salt to taste
- 1 tomato pureed
- 1/2 cup tomato paste
- 1 tsp sugar
- 12-14 cremini mushroom cut into halves or quarters
- 1 tbsp dried methi leaves (kasuri methi)
- 1/4 cup whipping cream
- chopped cilantro to garnish
- Chop onion to small pieces and set aside
- Puree tomato or use canned tomato
- Take a heavy bottom pan and add 1/4 cup butter.
- Add chopped onions and fry slowly on medium to low heat till it turns golden brown (about 20 to 25 minutes).
- Add ginger garlic paste and saute until raw smell goes.
- Next, add garam masala, chilli powder, chopped green chilli and stir.
- Crush dried methi leaves and add to the pan.
- Add pureed tomato and stir well.
- Add some water, tomato paste and cook well.
- Take the pot off the stove and cool it.
- Using an immersion blender puree the gravy.
- Heat another pan and fry chopped mushrooms in butter until moisture evaporates and it turns soft.
- Add salt and transfer it into the gravy pan.
- Simmer everything adding enough water and after 5 minutes turn off heat.
- Let it stand for some time for the masala to blend with mushrooms.
- Garnish with cream and coriander leaves
Dried fenugreek leaves add a signature flavor to this dish. Do not leave it out! You can get it in Indian grocery stores. You cannot substitute it with fenugreek seeds as they are very bitter, whereas, its leaves are aromatic.
This curry ends up with a bright orange colour after adding whipped cream. When you simmer the gravy, be careful not to reduce it until oil starts separating. That will make the gravy a bit too red. If that happens, use cashew paste to enhance the color.
I have made it many times now and found out that I can use 1/2 cup evaporated skimmed milk instead of heavy cream. It turns out to be lighter but just as delicious.