Description
This Easy Vegan Butter Chicken Recipe is our plant-based take on the popular Indian dish, Murgh Makhani. It’s equally as rich and flavorful as traditional butter chicken and is made with a delicious sauce the whole family will love. Serve over rice with our vegan flatbread for the ultimate meal.
Ingredients
Tofu
- 1 block (16 ounces) super firm tofu
- ½ cup plain vegan yogurt
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- ½ teaspoon salt
- 2 cloves garlic, grated
- 2 teaspoons ginger, grated
Gravy
- ½ cup raw cashews
- 1/4 cup vegan butter, divided
- 1 medium white onion, diced
- 1 teaspoon salt, divided
- 4 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 serrano pepper, diced (optional)
- 1½ teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- ¼ teaspoon ground cardamom
- 1 can (15 ounces) crushed tomatoes
- ½ cup water
- ½ cup coconut milk
- 1 tablespoon sugar
- 2 teaspoons dried fenugreek leaves (optional but highly recommended)
- 2 teaspoons garam masala
- Chopped cilantro
Equipment
Instructions
- In a large bowl, add the vegan yogurt, olive oil, cumin, coriander, turmeric, chili powder, salt, garlic, and ginger. Mix together until well-combined.
- Pat your tofu dry with a towel and tear into bite-sized chunks. Add the tofu chunks to the yogurt mixture and carefully mix until the tofu pieces are well-coated.
- Cover and place in the fridge to marinate for at least 30 minutes or up to overnight.
- Thirty minutes before you’re ready to make the butter tofu, soak the cashews in boiling water and set aside.
- Preheat the oven to 450ºF.
- Transfer the tofu to a baking sheet and space the pieces apart. Bake for 20-22 minutes. Once done, remove from the oven and set aside.
- Meanwhile, make the sauce. Add 2 tbsp of the vegan butter to a large skillet or pot.
- Heat over medium heat and once melted, add the diced onion and ½ tsp salt. Sauté until the onion starts to brown, about 6 minutes. Add the garlic, ginger, serrano pepper (if using), cumin, coriander, chili powder, and cardamom. Sauté for another minute until fragrant.
- Drain the soaked cashews and add to the pot along with the crushed tomatoes, ½ cup water, and the remaining ½ tsp salt. Stir until everything is well-combined and bring to a simmer.
- Cover and simmer for 12 minutes, stirring occasionally. After 12 minutes, transfer the contents to a high-speed blender. Add the coconut milk and blend until smooth and creamy.
- Transfer the sauce back to the pot and heat over low. Add the sugar, fenugreek leaves, garam masala, and the remaining 2 tbsp of vegan butter. Stir constantly until the butter is melted. Taste and add more salt or sugar to taste. Serve with rice and fresh cilantro, and enjoy!
Notes
- If you’re sensitive to spice, remove the seeds of the serrano pepper before chopping or omit them altogether.
- You can also blend the gravy in the pot using an immersion blender but it won’t be as smooth.
- If you can’t find super firm tofu, you can opt for extra-firm and just press it before using it. Learn how to press tofu here.