VEGAN BUTTER ''CHICKEN''


Are you craving butter chicken and have just started your vegan journey? well if the answer is yes than you have come to the right place.

This vegan butter ''chicken'' recipe will give you all those warm comfy vibes of a regular butter chicken.

I think what makes this dish so addictive is the smokey flavour of the marinated ''chicken'' along with the sweet and sour buttery tomato based gravy, here we will be using firm tofu instead of the chicken but without compromising on any of those smokey flavours.


WHAT IS BUTTER CHICKEN AND HOW IT CAN BE VEGANIZED?

Butter chicken is basically a curry from india, it consists of marinating the chicken in a yogurt and spice based marination and than roasting it over fire pits or a barbeque grill which lend the chicken that characteristic smokey flavour .

the 'base sauce' is made with onions, spices, tomatoes, butter and lot of cream which give it that velvety mouth feel.


It is usually served with garlic or butter 'naan' which is a type of indian bread.


Now to make it vegan we will be replacing all of the butter and cream with full fat coconut milk and a tiny amount of cashews. For the protien, tofu is your best choice.


For the yogurt based marination we will be using soy yogurt instead of regular yogurt.


HOW TO MAKE VEGAN BUTTER ''CHICKEN''?

I start off this recipe by draining the tofu by just squeezing it a little between two layers of lint free kitchen towels. This step is crucial because if you don't do this the tofu will boil in the oven instead of roasting and getting some really nice char marks.


FOR THE MARINATION

Mix together soy yogurt with all the spices which consists of ground coriander ,cumin, turmeric ,red chilli ,salt and garam masala.


Put your drained and cubed tofu in the marinate and marinate for as long as possible or for a minimum of 30minutes.


FOR THE BASE SAUCE OR 'GRAVY'

Start by sautéing your onions, ginger, green chilli in a heavy bottom stock pot. Than add your spices and chopped tomatoes along with soaked cashews, tomato paste, agave syrup, salt and water.

finish with coconut milk and blend ,it is as easy as this.

Add your roasted tofu and serve hot garnished with chopped coriander and lemon wedges.


WHAT TO SERVE VEGAN BUTTER ''CHICKEN'' WITH?

you can serve it with any flour based bread of choice as long as it is soft and will not compete with any other flavours in the curry. some good options are naan, wholewheat tortillas that had been toasted or you can just enjoy it with cumin rice.


CUISINE:INDIAN

SERVING:2

COURSE:MAIN COURSE

TOTAL TIME:90MINUTES


RECIPE OF VEGAN BUTTER ''CHICKEN''

INGREDIENTS


FOR THE TOFU MARINATION


225g medium firm tofu or extra firm tofu

1/4cup soy yogurt

1tsp garam masala

1/2tsp cumin powder

1/2tsp ground coriander

1/4tsp turmeric powder

salt as per taste


FOR THE 'GRAVY'

1tbsp vegetable oil

2tbsp or 15g of cashews, soaked and drained

1 medium red onion ,finely chopped

2tsp minced ginger

2cloves garlic, minced

minced green chillies, as per taste

180ml coconut milk or as per taste

4 large tomatoes ,chopped

3tbsp tomato paste

2tsp agave syrup

1/2tbsp each of ground coriander, ground cumin and garam masala

Salt as per taste

INSTRUCTIONS


FOR THE ROASTED TOFU

  • preheat oven to 200c

  • marinate the tofu with the soy yogurt and all the spices.

  • set aside for 20minutes.

  • put it on a parchment lined baking tray and roast for about 30minutes,flipping them halfway through.

FOR THE GRAVY

  • In a heavy bottom stock pot heat some oil over medium low heat.

  • sauté your onions ,ginger ,garlic, chilli until soft and lightly golden in colour.

  • add all the spices and cook for about a minute.

  • add your tomatoes ,tomato paste, water, cashews ,agave syrup, salt and bring to a boil.

  • let it simmer for 20minutes.

  • add your coconut milk and simmer for about 5 minutes.

  • blend using an immersion blender and your 'gravy' is done.

  • Add your roasted tofu and serve hot with cumin rice and naan on the side. ENJOY!





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