Vegan Butter Chicken #vegetarian #vegan

Vegan Butter Chicken #vegetarian #vegan

Margarine chicken is one of the most prevalent Indian dishes around, with it's gently spiced smooth tomato sauce, and stuffed brimming with flavor. It's typically made with dairy cream, and obviously with chicken. I've made the most scrumptious veggie lover form, and I'm so eager to impart it to you today!

The "chicken" is really tofu, however it's no old tofu. No, the tofu is set up in an interesting manner in the stove that makes it superbly chewy. It really tastes fundamentally the same as chicken, particularly once doused in the rich sauce.

This formula just takes around 30 minutes to make. The one catch is that you most likely need to press your tofu, in the event that you have the water stuffed assortment. You can avoid squeezing on the off chance that you purchase the overly firm tofu, not stuffed in water but rather in a reasonable vacuum seal pack.

Also try our recipe Restaurant Style Chana Masala

Vegan Butter Chicken #vegetarian #vegan

Vegan Butter Chicken! An easy method of preparing the tofu makes it taste so much like chicken! The creamy sauce is to die for. Better than take-out and healthier, too!

For the tofu:

  • 2 (16 oz) blocks extra-firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt

For the sauce:

  • 2 tablespoons vegan butter (or olive oil)
  • 1 large onion, diced small
  • 1 tablespoon grated fresh ginger (or 1 tsp dried)
  • 2 cloves garlic, minced
  • 1 tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 ounces tomato paste
  • 1 (13.5 oz) canned full fat coconut milk

For serving:

  • 4 cups cooked white or brown rice
  • chopped cilantro
  • Easy Vegan Naan


  1. Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for this dish.
  4. Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
  5. While the tofu bakes, prepare the sauce: Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
  6. When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice with Easy Vegan Naan. Garnish with chopped fresh cilantro. Enjoy!

Read more our recipe : Low Carb Meatball Casserole

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