Vegan Butter Chicken
A creamy, flavorful vegan version of the classic butter chicken made with tofu and cashew gravy.
Equipment
- Mixing bowl
- Pan
- Blender (for cashew paste)
Ingredients
Ingredients for Tofu Marinade
- 300 g firm tofu or soy protein cubed
- 1 tbsp lemon juice
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
Ingredients for Gravy
- 1/4 cup cashews soaked in warm water for 15-20 minutes
- 3 medium tomatoes pureed
- 1 large onion finely chopped
- 1 tbsp ginger-garlic paste
- 1/2 cup cashew cream or coconut milk
- 2 tbsp vegan butter
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 small cinnamon stick
- 2 green cardamom pods
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate tofu or soy protein with spices and lemon juice. Let it sit for 20 minutes.
- Prepare the gravy by sautéing onions and adding tomatoes, cashews, and spices.
- Cook tofu until golden and add to the gravy.
- Let it simmer together and garnish with cilantro.
Notes
- For a spicier version, add more chili powder or green chilies.
- Store leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave.
