Anita Roopnarain’s Meat Free Butter Chicken

Anita Roopnarain, winner of Chatsworth Cook-Off with Deena Naidoo
Anita Roopnarain, winner of Chatsworth Cook-Off with Deena Naidoo

Another winning recipe from Fry’s Vegetarian Curry Cook-Off….

Home executive, Anita Roopnarain competed against Mark Naiker in the semi-finals held at Chatsworth centre on Sunday 30th June.  Her Meat Free Butter Chicken recipe came first beating Mark’s Meat Free Lanieres De Poulet.

Its definitely worth trying out…especially on a meat free Monday.  Enjoy!


Anitha Roopnarian’s Soya Butter Chicken Recipe  


1 box Fry’s Meat Free Chicken-Style Strips

1 ½ teaspoons ginger paste

3 teaspoons fennel powder

½ teaspoon each clove powder & pepper

1 teaspoon yellow food colouring

100g butter & 1 teaspoon oil

30g butter

1 teaspoon fennel seeds

1 cup onions, grated

4 fresh chillies

6 cloves garlic, mashed

410g tomato puree

1 can evaporated milk

½ teaspoon elachi (cardamom)

½ teaspoon pepper


  1. Place Fry’s Chicken-Style Strips in a bowl.
  2. Add ginger paste, fennel and clove powder, food colouring and pepper.
  3. Rub spices lightly into Fry’s strips, and then fry in butter & oil.
  4. Remove Fry’s strips and add extra 30g butter to the pan. Stir in fennel seeds and onions until soft.
  5. Add garlic and stir-fry for 1 minute. Stir through tomato puree and bring to the boil.
  6. Add Fry’s strips and salt to taste. Stir in evaporated milk. Sprinkle elachi and pepper over Fry’s strips.
  7. Heat through before serving. Serve with hot soft parathas, butter naan or basmati rice.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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