Description
This Vegan Butter Chicken recipe is the plant-based version of the Indian classic. Made with marinated tofu and a velvety tomato-cashew sauce, it captures the rich flavors of the traditional recipe. Serve it with rice or naan for a satisfying and flavorful meal that will transport you to the vibrant streets of India.
Ingredients
Units
Scale
Tofu Marinade:
- 400g tofu
- 6 tbsp plant-based yogurt
- 2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- A pinch of salt
Curry:
- 1 tbsp oil
- 1 onion, thinly chopped
- 4 cloves of garlic, minced
- A thumb-sized piece of ginger, grated
- 1 chili pepper, finely chopped
- 1 tbsp cumin seeds (whole)
- 5 tomatoes, chopped into chunks
- 2 tbsp garam masala
- 60g raw cashews, soaked in boiling water
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tsp salt
- 1 tbsp chili powder (or paprika powder)
- 1 tbsp vegan butter
- 1 tbsp sugar
- 200 ml soy cream (can sub with oat cream or coconut milk)
Serve with:
- Rice or naan
- Chopped cilantro
Instructions
Prepare the ingredients:
- Soak the cashews in boiling water.
- Cut the tofu into cubes.
- In a bowl, mix together plant-based yogurt, garam masala, ground coriander, ground turmeric, and a pinch of salt. Add the tofu cubes to the marinade. Let it marinate for 20-30 minutes. Then cook the tofu in an air fryer or oven at 200 degrees Celsius (400 degrees Fahrenheit) for 20 minutes.
Make the curry:
- Meanwhile, heat the oil in a pan. When the oil is heated, add the onion and whole cumin seeds. Stir-fry until the onion becomes transparent (about 1 minute).
- Add the minced garlic, grated ginger, and chopped chili pepper to the pan and fry for an additional 1 minute.
- Add the chopped tomatoes, drained cashews, and a little water. Stir for a few more minutes, then add the spices: salt, sugar, ground coriander, ground turmeric, and chili powder. Mix well and simmer for 10-15 minutes until the tomatoes become soft and mushy.
- Turn off the heat. Use an immersion blender or stand blender to puree the mixture. Pour the mixture back into the pan.
- Add the cooked tofu and soy cream to the pan. Garnish with chopped cilantro.
- Serve with rice or naan. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Blending
- Cuisine: Indian