Go Back
–+ servings
Pamela Dunlap

Vegan Butter Chicken

When envisioning a delightful meal like vegan butter chicken, pairing it with the right sides can elevate the experience immensely.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu:
  • 2 tablespoons olive oil
  • 2 blocks 16 oz each extra-firm tofu
  • ½ teaspoon fine salt
  • 2 tablespoons cornstarch
For the Sauce:
  • 1 tablespoon freshly grated ginger or 1 teaspoon dried ginger powder
  • 2 tablespoons vegan butter or olive oil
  • 1 teaspoon fine salt
  • 3 ounces concentrated tomato paste
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1 13.5 oz can full-fat coconut milk
  • 1 tablespoon garam masala spice blend
  • 1 large onion finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground turmeric
  • 2 cloves garlic minced
For Serving:
  • Warm Easy Vegan Naan bread
  • Chopped fresh cilantro
  • 4 cups cooked white or brown rice

Equipment

  • Pan, Tablespoon

Method
 

Step 1: Prepare the Tofu
  1. First, I cube the tofu and squeeze out excess moisture. Pressing tofu helps it absorb flavors during cooking. Then, I coat it in a mixture of cornstarch and salt, giving it a satisfying crunch when it fries. Heat the olive oil in a pan and let it sizzle as you add the tofu cubes. Fry until golden brown on each side, then set aside.
Step 2: Start the Sauce
  1. Using the same pan, add a bit more oil if necessary and sauté the diced onion until it becomes translucent. Add the minced garlic and ginger, stirring until fragrant. The kitchen will start to smell heavenly at this point; it's my favorite part!
Step 3: Add the Spices and Tomato Paste
  1. Once the onions are ready, it’s time for the magic. Stir in the concentrated tomato paste, curry powder, ground coriander, turmeric, and garam masala. Let the spices bloom for a minute. This step is crucial for developing flavor. Then, pour in the coconut milk.
Step 4: Combine Tofu and Sauce
  1. Gently fold the crispy tofu into the rich sauce, ensuring that it gets coated thoroughly. Let everything simmer for about 10 minutes. This helps the tofu absorb the sauce’s flavors. Don’t forget to stir occasionally.
Step 5: Final Touches
  1. Right before serving, stir in some fresh lemon juice. It adds brightness to the dish that helps balance the creaminess.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gFiber: 5gSugar: 5g

Notes

Now that you know how to make this scrumptious dish, let me share some handy tips to consider for the best outcome:
  • Press the Tofu: This step enhances the texture. A heavy pan or tofu press works well.
  • Adjust Spices: If you prefer a spicier dish, feel free to add chili powder or fresh chilis to suit your taste.
  • Coconut Milk Choices: If you want a lighter version, you can opt for light coconut milk. Just note that it will change the texture slightly.
  • Let It Simmer: Don't rush this part. Allowing the flavors to meld creates a richer taste. The longer it simmers, the better it gets!
  • Garnish Generously: A sprinkle of fresh cilantro or a drizzle of vegan yogurt can add an appealing visual and flavor contrast.

Tried this recipe?

Let us know how it was!