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Vegan Butter Chicken

Vegan Butter Chicken Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu, pressed and cubed
  • 1 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp cayenne pepper (optional)
  • 1 can (14 oz) full-fat coconut milk
  • 3 tbsp tomato paste
  • 1 tbsp vegan butter or more oil
  • 1 tsp salt, plus more to taste
  • Fresh cilantro and cooked basmati rice, to serve

Method
 

  1. Sear the tofu in oil in a large skillet over medium-high heat for about 5 minutes, until golden on the edges. Remove and set aside.
  2. Lower heat to medium, add vegan butter, and sauté the onion, garlic, and ginger for about 5 minutes until softened. Stir in the spices and cook 30 seconds.
  3. Add the tomato paste and salt, stir for 1 minute, then pour in the coconut milk. Simmer on low for 15 to 20 minutes, stirring occasionally, until thickened.
  4. Return the tofu to the pan, warm through for 2 to 3 minutes, then serve over rice with fresh cilantro.

Notes

The sauce will continue to thicken as it sits, so if you are not serving right away, keep it gently warm and add a splash of water if needed. Pressing the tofu for at least 10 minutes before cooking gives you the best sear and texture.