Butter Chicken with Chapathi
Lunch • India
How to Make Vegetarian Butter Chicken with Chapathi (Traditional & Healthy Version)
Butter Chicken with Chapathi is an iconic North Indian dish, beloved for its creamy tomato-based gravy and soft, tender texture. Traditionally known as ‘Murgh Makhani,’ this vegetarian adaptation uses succulent paneer cubes in place of chicken, making it suitable for vegetarian diets while retaining all the rich flavors. The gentle spices, kasuri methi (dried fenugreek leaves), and a touch of fresh cream create a luxurious, aromatic curry that pairs perfectly with warm chapathis made from whole wheat 'atta'. This dish is a staple in Punjabi households and is often the star at family gatherings, weddings, and festivals like Lohri and Diwali. The combination of butter-infused curry and soft chapathis offers a comforting, satisfying meal that appeals to all ages. Whether enjoyed as a special weekend lunch or a festive treat, Butter Chicken with Chapathi brings the essence of North Indian cuisine to your table, celebrating India’s culinary diversity with every bite.
Ingredients(for 1 medium bowl of vegetarian butter chicken with 2 chapathis)
- 200g Paneer (cottage cheese) (fresh, cut into cubes)
- 1 cup Whole wheat atta (for chapathi)
- 3 medium Tomatoes (pureed)
- 1 large Onion (finely chopped)
- 2 tbsp Low-fat cream (malai or fresh cream)
- 1 tbsp Ginger-garlic paste
- 1 tsp Kashmiri red chilli powder (for color)
- 1/2 tsp Garam masala
- 1 tsp Kasuri methi (dried fenugreek leaves)
- 1 tbsp Butter (unsalted, use less for lower calories)
- to taste Salt
- 1 tsp Oil (for roasting chapathi) - optional
Instructions
- 1
Prepare the chapathi dough by mixing atta with a pinch of salt and enough water to form a soft, pliable dough. Cover and rest for 10 minutes.
10 minutes
Add a few drops of oil while kneading for softer chapathis.
- 2
Heat a pan and melt half the butter. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 2 minutes.
5 minutes
Cook on medium heat to avoid burning the onions.
- 3
Add tomato puree, Kashmiri red chilli powder, and salt. Cook until the oil separates and the gravy thickens.
6 minutes
Stir occasionally to prevent sticking.
- 4
Add paneer cubes, garam masala, and kasuri methi. Mix gently and cook for 3 minutes. Pour in the low-fat cream and remaining butter, simmer for 2 more minutes.
5 minutes
Do not overcook paneer to keep it soft.
Why This Dish is Healthy
Opting for paneer instead of chicken supports vegetarian diets and supplies essential amino acids and calcium. Using whole wheat atta for chapathi increases fiber content, aiding digestion and providing sustained energy. The recipe minimizes excess butter and cream, making it lighter yet satisfying. Such mindful ingredient choices make this Butter Chicken with Chapathi a wholesome, guilt-free lunch option for health-conscious individuals.
This vegetarian butter chicken with chapathi offers balanced nutrition, providing high-quality protein from paneer and complex carbohydrates from whole wheat atta. Tomatoes and onions add vitamins A and C, antioxidants, and dietary fiber, while moderate use of butter and low-fat cream keeps saturated fats in check. Kasuri methi and spices not only enhance flavor but also contribute beneficial phytonutrients. This meal is naturally gluten-rich due to atta and contains dairy, but is free from processed additives.
Pro Tips
- 💡Tip 1: Use fresh paneer for the softest texture.
- 💡Tip 2: Toast kasuri methi briefly in a pan before adding for enhanced aroma.
- 💡Tip 3: Knead chapathi dough well and let it rest for extra softness.
Storage & Serving
Store leftover butter chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk if needed. Chapathis can be wrapped in a cloth and kept in an insulated box for up to 8 hours.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
