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Bowl of vegan, healthy butter chicken

Butter Chicken (Vegan)

Indulge in the rich flavors of a classic Indian dish with this vegan butter chicken recipe. If you've been looking for a meat-free version to replace your past favourite take away, trust me, this is it!
Author Sarah Cobacho (plantbaes.com)
PREP TIME20 minutes
COOK TIME40 minutes
TOTAL TIME1 hour
Servings 4
Course Main Course
Cuisine Indian-Inspired
Keyword cashews, cilantro (coriander), garlic, ginger, Healthy, lemon, maple syrup, onions, plant-based, rice, soy milk, soy yogurt, tofu, tomato, turmeric, Vegan

Ingredients

Tofu marinade

  • 600 g extra firm tofu
  • 1 cup soy yogurt
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp garam masala
  • 1 tsp chilli powder
  • 1 tbsp cornstarch
  • 1 dash sea salt flakes

Sauce

  • 2 tbsp vegan butter or sub for neutral oil, such as avocado
  • 1 yellow onions finely diced
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1.5 tsp garam masala
  • 1 tsp ground coriander
  • ¼ tsp ground cloves
  • 1 tsp chili powder
  • 1 tsp ground cardamom
  • 1 tsp ground turmeric
  • 2 tbsp tomato paste
  • ½ cup cashews
  • 1 cup soy milk
  • 400 g diced tomatoes 1 can
  • ½ tbsp maple syrup
  • 1 tbsp lemon juice
  • ¼ cup cilantro chopped

Serving suggestion

  • Rice
  • Naan

Instructions

  • Using your hands, break the tofu apart into chunks.
  • For optimal texture, freeze, thaw, and squeeze out the excess water of the tofu. This step is optional.
  • In a container, combine the marinade ingredients (soy yogurt, garlic, ginger, garam masala, chili powder, cornstarch, and salt). Incorporate the tofu chunks and ensure they are all evenly coated. Allow to marinade in the fridge for 2 hours to overnight.
  • Cover the cashews in hot water and let them sit for 30 minutes. Drain and set aside.
  • Preheat the oven to 400 °F
  • Spread the tofu chunks on a baking tray and cook for 20 minutes.
  • To a pot on medium heat, add the butter and onions. Cook for 5 minutes.
  • Add the garlic and ginger and cook for a further 2 minutes.
  • Add the spices. Cook for 1 minute, stirring continuously.
  • Add the tomato paste and cook for 1 minute, until the paste gets a darker color.
  • Add diced tomatoes, soy milk, and maple syrup. Cook covered for 5 minutes.
  • Add the sauce to a blender with the soaked cashews. Blend until perfectly smooth.
  • Transfer the tofu and the sauce to the pot.
  • Cook on low heat for 5 minutes, add the lemon juice and adjust salt and pepper to taste. Top with cilantro, and serve with rice or naan, enjoy!

Video

Nutritional Information - Per Serving
Calories 496kcal | Carbohydrates 38g | Protein 32g | Fat 27g | Sodium 450mg | Fiber 7g | Vitamin A 40IU | Vitamin C 29mg | Calcium 705mg | Iron 6mg