Vegan Butter Chicken
Vegetarian - Vegan - Explorer
Ingredients
Serves 4
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400g firm tofu
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1 large tomato, peeled and pureed
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Onion paste
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(from 1 medium onion, instructions to make below in method)
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2 tablespoons of ginger, chilli and garlic paste
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2 tablespoons of cashew cream (our video on how to make this at home can be found here)
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2 tablespoons of Sobhna's Authentic Indian Curry Paste
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Salt to taste
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Brown sugar to taste
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Corn flour or corn starch
Method
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Prior Prep: Make onion paste by blitzing 1 medium onion in the food processor with a small amount of water. Puree a large tomato (skinless). Cut firm tofu into cubes, coat lightly with corn flour and lightly fry. Prepare ginger, chilli and garlic paste by grinding 1.5 inch ginger, 2-3 green chillies and 2-3 garlic cloves.
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Heat oil in a pan, then add the onion paste and stir on a high heat for 7-8 minutes to burn off the water content.
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Add ginger, garlic and chilli paste and stir for 2 minutes on a low heat before adding pureed tomato.
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After 2-3 minutes, add cashew cream, curry paste, salt to taste and 4 tablespoons of hot water. Keep stirring until you can see the oil come around the edges and the top.
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Add approx. half a cup of hot water and let it simmer on a low heat. If the sauce is too thick, add some more hot water.
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When it starts bubbling, add the tofu and sugar. Simmer on low for an additional 5 minutes before taking off the stove. Serve with rice and naan.
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