Vegan Butter Chicken

Vegan Butter Chicken Recipe

By Loving It Vegan

🔪Prep Time: 45 mins

👩‍🍳Cook Time: 20 mins

Ingredients

14 ounces (400g) Extra Firm Tofu

2/3 cup (100g) Raw Cashews

1/3 cup (80ml) Water

1 Tbsp Lemon Juice

1 Tbsp Apple Cider Vinegar

1 tsp Garam Masala

2 Tbsp Vegan Butter

1 Medium Onion (White, Yellow or Brown, Chopped)

3 Cloves Garlic (Crushed)

1 Tbsp Ginger (Freshly Grated)

1 Tbsp Garam Masala

1 tsp Turmeric

1 tsp Cumin

1/4 tsp Cayenne Pepper

1 cup (240ml) Crushed Tomatoes

1 cup (240ml) Coconut Cream (Canned)*

1/2 Tbsp Coconut Sugar

Sea Salt (To Taste)

Basmati Rice

Fresh Chopped Cilantro

Lemon Slices

Instructions

1Press the tofu either using a tofu press or by placing the tofu onto a plate, put another plate on top of it, and then stack something heavy on top of that, like a heavy pot or stack of books. Then leave it to press for 30 minutes. This makes the tofu as firm as possible.

2When the tofu is pressed roughly chop it and place it into a mixing bowl.

3Preheat the oven to 400°F (200°C).

4Prepare the vegan yogurt sauce. Add the raw cashews, water, lemon juice, apple cider vinegar and garam masala into a blender jug and blend until smooth.

5Pour this out over the tofu in the mixing bowl and gently toss the tofu pieces in the sauce so that the tofu is evenly spread with the sauce.

6Transfer the tofu carefully to a parchment lined baking tray and spread it out evenly.

7Bake in the oven for 15 minutes until lightly browned. Remove from the oven and set aside.

8Prepare your sauce. While the tofu is baking you can begin your sauce. Add vegan butter to a pot on medium heat and melt the butter. Add chopped onions and sauté until softened.

9Now add crushed garlic, grated ginger, garam masala, turmeric, cumin and cayenne pepper and sauté with the onions.

10Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes. Reduce the heat and stir in the coconut sugar (for flavor balance). Add salt to taste.

11Finally, add the baked tofu pieces and fold them into the sauce.

12Serve with basmati rice, fresh chopped cilantro and lemon slices.

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