Name: Irresistibly Delicious Vegan Butter Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 14 ounces extra firm tofu (pressed for at least 15 minutes, torn into 3/4” bites); 2 tablespoons non-dairy yogurt (or non-dairy cream); 1 tablespoon ginger garlic paste (or 3 cloves minced garlic and 1/2” ginger, plus 1 teaspoon lemon juice); 1/2 teaspoon garam masala; 1 teaspoon dried fenugreek leaves (kasoori methi); 2 teaspoons Kashmiri chili powder; 1/2 teaspoon chaat masala; 1/2 teaspoon salt (divided); 2 tablespoons cornstarch (or other starch); 2 teaspoons oil (for frying tofu); 1/2 teaspoon cumin seeds; 1 teaspoon coriander seeds (or 1 tablespoon ground coriander); 1 1/2 cups chopped red onion; 2 tablespoons ginger garlic paste (or substitute with 6 cloves garlic, 1 inch ginger); 1/4 teaspoon turmeric; 10 ounces canned tomato puree (or unseasoned tomato sauce/pasata); 3 tablespoons raw cashews; 1 cup coconut milk; 1 teaspoon vegan butter (or oil); 1 bay leaf; 2 green cardamom pods (partially opened); 2 whole cloves; 1” or 2” cinnamon stick; 1/2 teaspoon dried fenugreek leaves (crushed for garnish); Chopped cilantro (to finish); Lemon juice (to brighten flavors); Chopped green chili (optional, for heat)

Description

This Vegan Butter Chicken captures the rich and creamy essence of classic butter chicken using extra-firm tofu in a luscious coconut sauce, making it a perfect comfort food for any occasion.

Ingredients

Scale

14 ounces extra firm tofu (pressed for at least 15 minutes, torn into 3/4” bites)
2 tablespoons non-dairy yogurt (or non-dairy cream)
1 tablespoon ginger garlic paste (or 3 cloves minced garlic and 1/2” ginger, plus 1 teaspoon lemon juice)
1/2 teaspoon garam masala
1 teaspoon dried fenugreek leaves (kasoori methi)
2 teaspoons Kashmiri chili powder
1/2 teaspoon chaat masala
1/2 teaspoon salt (divided)
2 tablespoons cornstarch (or other starch)
2 teaspoons oil (for frying tofu)
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds (or 1 tablespoon ground coriander)
1 1/2 cups chopped red onion
2 tablespoons ginger garlic paste (or substitute with 6 cloves garlic, 1 inch ginger)
1/4 teaspoon turmeric
10 ounces canned tomato puree (or unseasoned tomato sauce/pasata)
3 tablespoons raw cashews
1 cup coconut milk
1 teaspoon vegan butter (or oil)
1 bay leaf
2 green cardamom pods (partially opened)
2 whole cloves
1” or 2” cinnamon stick
1/2 teaspoon dried fenugreek leaves (crushed for garnish)
Chopped cilantro (to finish)
Lemon juice (to brighten flavors)
Chopped green chili (optional, for heat)

Instructions

Press the tofu for at least 15 minutes to remove moisture.
Tear tofu into bite-sized pieces and marinate with non-dairy yogurt, ginger garlic paste, garam masala, and salt for at least 30 minutes.
Sprinkle cornstarch over marinated tofu and toss gently.
Heat oil in a skillet, add tofu pieces, and cook for 4-5 minutes each side until golden brown.
In the same skillet, add more oil, cumin, and coriander seeds to toast for about 1 minute.
Add chopped red onions, sauté until translucent (5-7 minutes), then stir in ginger-garlic paste, turmeric, and chili powder; cook for 2 minutes.
Pour in canned tomato puree and simmer for 5 minutes until thickened.
Blend sauce for creaminess (optional), then return to the pan.
Add coconut milk, bay leaf, cardamom, cloves, and cinnamon stick; simmer for 10 minutes.
Fold in cooked tofu and fresh fenugreek leaves; simmer for another 5 minutes.

Notes

Enhance creaminess by blending in soaked cashews with the coconut milk. Store leftovers in an airtight container for up to 3-4 days or freeze for a month.

Prep Time: 15
Cook Time: 40
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 5g
Protein: 15g
Cholesterol: 0mg

Keywords: vegan butter chicken, plant-based, comfort food, Indian cuisine, tofu recipes