Looking for a delicious and easy vegan alternative to butter chicken? Look no further! This Easy Vegan Butter Chicken recipe will satisfy your cravings and provide a healthier option. With simple ingredients and straightforward instructions, you can recreate this classic Indian dish in no time. Whether you are a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try.
Ingredients
1 block of firm tofu, drained and pressed
2 tablespoons vegan butter or coconut oil
1 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon ginger, grated
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder (adjust to taste)
1 can (400 grams) diced tomatoes
1 can (400 grams) full-fat coconut milk
1/4 cup raw cashews, soaked in water for 1 hour
1 tablespoon lemon juice
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked basmati rice or naan bread, for serving
Instructions
Preheat your oven to 400°F (200°C). Cut the tofu into bite-sized cubes and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden and slightly crispy.
In a large skillet, heat the vegan butter or coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.
Stir in the garam masala, turmeric, ground cumin, paprika, and chilli powder. Cook for another minute until the spices become fragrant.
Add the diced tomatoes with their juices and stir to combine. Simmer for about 10 minutes until the tomatoes start to break down.
In a blender, combine the soaked cashews and coconut milk. Blend until smooth and creamy.
Pour the cashew-coconut mixture into the skillet with the tomato sauce. Stir well to combine.
Add the baked tofu cubes to the skillet and simmer for about 10 minutes to allow the flavours to meld together. If the sauce becomes too thick, you can add a little water to thin it out.
Stir in the lemon juice and season with salt and pepper to taste.
Serve the vegan butter chicken over cooked basmati rice or with naan bread. Garnish with fresh cilantro.
Related