Tofu Butter Chicken

Name: Tofu Butter Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 g firm tofu; 1/2 tbsp neutral oil; 1/4 tsp Kashmiri chilli powder; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp ground cumin; 1/4 tsp turmeric; 1 pinch cinnamon; 2 cloves garlic; 10 g fresh ginger; 90 g thick coconut yogurt; 1/2 tbsp lemon juice; 1/2 tsp salt; 1 pinch black pepper; 1 tbsp cornstarch; 1 tbsp oil; 1/2 cinnamon stick; 1/2 tsp cumin seeds; 140 g onion; 3 cloves garlic; 10 g fresh ginger; 1/4 tsp Kashmiri chilli powder; 1 1/2 tsp ground coriander; 1 pinch cardamom; 0.1 tsp turmeric; 400 g canned tomatoes; 35 g cashews; 1 tsp salt; 1 pinch black pepper; 15 g vegan butter

Prep20 minCook45 minTotal65 minServes2Medium★★★★★ 5.0 · 2 ratings

IndianMainshigh proteincomfort foodspicedmake ahead

Nika’s PickTOFU+47g protein

Recipe by Nikoleta · @surovadcerka

Butter chicken gets its texture from cashews, not cream. They're simmered with the tomatoes and then blended, and that's what makes the sauce velvety rather than merely rich.

There's a second butter at the end, and it isn't optional. Vegan butter is melted with Kashmiri chilli, coriander and garam masala and poured over the finished curry. This is a tadka — spices bloomed in hot fat and added last — and it's the reason the dish smells the way it does when it reaches the table. Stirred in at the start it would taste like nothing.

Tear the tofu into rough pieces rather than cubing it, and marinate it for a day or two if you can. Two servings, 47 g of protein.

Preview — the exact amounts and the full method are in the app. Open in Tofu

Ingredients

tofu

400 g firm tofu
1/2 tbsp neutral oil
1/4 tsp Kashmiri chilli powder
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground cumin
1/4 tsp turmeric
1 pinch cinnamon
2 cloves garlic
10 g fresh ginger
90 g thick coconut yogurt
1/2 tbsp lemon juice
1/2 tsp salt
1 pinch black pepper
1 tbsp cornstarch

sauce

1 tbsp oil
1/2 cinnamon stick
1/2 tsp cumin seeds
140 g onion
3 cloves garlic
10 g fresh ginger
1/4 tsp Kashmiri chilli powder
1 1/2 tsp ground coriander
1 pinch cardamom
0.1 tsp turmeric
400 g canned tomatoes
35 g cashews
1 tsp salt
1 pinch black pepper
15 g vegan butter

finishing

15 g vegan butter
1/4 tsp Kashmiri chilli powder
1/4 tsp ground coriander
1/2 tsp garam masala
1 tsp lemon juice
1 handful fresh coriander

sides

200 g jasmine rice
100 g broccoli

Contains: nuts, soy

How to make it

Remove excess water from the tofu—use a tofu press, or freeze it, then thaw it and let the water drain off.
Grate the garlic and ginger. In a bowl, mix thick coconut yogurt, oil, lemon juice, grated garlic and ginger, Kashmiri chili powder, ground coriander, garam masala, ground cumin, turmeric, cinnamon, salt, black pepper, and starch (add the starch mainly if you plan to pan-fry the tofu; it’s not necessary when baking). Mix everything together until you get a smooth marinade. Kashmiri chili can be found in Indian grocery stores, or you can substitute it with a mix of 3 parts sweet paprika and 1 part cayenne pepper (for example, 3/4 tsp sweet paprika and 1/4 tsp cayenne pepper).

Nutrition

1155Calories

47 gProtein

124 gCarbs

54 gFat

12 gFiber

per serving

Tofu Butter Chicken

Ingredients