Masala Butter Chicken & Fondant Potato Spoons

November 20, 2020

This wonderful buttery curry is totally dairy free thanks to plant based Nuttelex. To make a vegan version, sub the chicken for soy chunks. If you can, make the marinade the day before for the very best flavours. When served on spoons (as pictured) with a buttery asparagus sprig and fondant potato it makes a tasty and hearty appetiser for any occasion, that  can be prepared well ahead. Simply warm before serving.


Marinade Mix

2 tbsp plant based Nuttelex

500 g minced chicken or soy chunks

1 thumb sized ginger

4 cloves of garlic

1 medium red onion (peeled & blend to a paste)

2 tbsp garam masala

3 tbsp coriander powder

1 tbsp cumin powder

1 tsp chilli powder

4 tbsp grapeseed oil

1 sprig of curry leaves

2 tbsp tomato puree

4 threads of saffron (mixed with 2 tbsp of warm water & set saffron mixture aside)

100 ml water

salt to taste


1 tbsp plant based Nuttelex

6 baby asparagus spears (trimmed)

2 tbsp grapeseed oil

Fondant potato

4 tbsp plant based Nuttelex

6 medium potatoes (peeled, shape with cutter to cylinder shape)

2 garlic cloves, bashed

1 sprig curry leaves

200 ml vegetable stock


1Marinade Chicken or Soy Nuggets. Make your marinade by combining ginger, garlic, onion paste, garam masala, coriander powder, cumin powder and chilli powder. Then mix through the chicken mince or if using soy nuggets (also called meal maker or soya nuggets or nutrela)- prep as per pack instructions and if chunks are large cut into a smaller size Keep in marinade in fridge overnight or for at least 4 hours

2Heat up oil in a pan on medium heat. Add marinated chicken/ soy chunks and stir fry for 2-3 minutes. Add curry leaves, tomato puree, saffron mixture, water and simmer for 20 minutes or till chicken is tender and liquid has almost evaporated.

3Add the 2 x tablespoons Nuttelex and ensure the chicken/ soy chunks are well coated and then salt to taste. Remove from heat and keep warm.

4Asparagus: Heat the oil and Nuttelex in a pan over a medium-low heat. Stir fry asparagus till tender. Remove from heat and keep warm.

5Fondant potato: In the same pan, add the potatoes and fry for 5-7 mins or till deep golden brown on both sides. Add garlic and curry leaves, vegetable stock and Nuttelex.

6Simmer gently for 30 mins or till the potatoes are tender. Remove from heat and keep warm.

7Assemble: Place fondant potato on a serving plate or spoon, top with masala mixture, asparagus and serve.