Go Back
Tofu chunks in a creamy, spiced curry sauce topped with cream, butter and herbs
Vegan butter chicken
Tofu chunks cooked in a rich, creamy Indian spiced butter curry sauce. The perfect takeaway food but made at home.
Print Recipe Pin Recipe
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 450 g Firm tofu

For the marinade

  • 200 g Coconut yogurt
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Ground fenugreek

For the sauce

  • 2 tbsp Dairy free butter
  • 1 Brown onion- diced
  • 600-700 g Tomato passata
  • 125 ml Dairy free pouring cream
  • 1 tbsp Tomato paste
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Garam masala
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Fenugreek
  • 1 tsp Salt
  • 1 tsp White sugar

Garnish-

  • Fresh coriander or parsley

Instructions
 

  • Preheat the oven to 200C
  • To a large mixing bowl add all of the marinade ingredients.
  • Tear up the tofu into bite sized chunks and add to the bowl with the marinade.
  • Stir well ensuring the tofu is fully coated in the marinade. Leave in the fridge to marinate for at least 20 minutes but the longer the better.
  • Meanwhile get started on making the sauce. Add the butter to a deep frying pan and melt.
  • Add the diced onion and fry on medium heat until softened.
  • Add the garlic and ginger paste. Stir for a minute.
  • Next add the tomato paste and spices. Stir well to coat the onions.
  • Add the jar of passata and half a jar of water to wash out the jar.
  • Pop the lid on and simmer for 15 minutes on low heat.
  • Now line a baking tray with baking paper and add the marinated tofu pieces onto the tray. Make sure to leave a space between each piece so they don’t stick together.
  • Bake for 15 minutes.
  • If you want to blend the sauce do this now, however this is optional.
  • Once the tofu is done add it to the pan with the sauce, next add the cream and stir well. Simmer for 5 more minutes.
  • Now serve up with some fresh naan or basmati rice and enjoy.

Notes

Sauce consistency- Depending on how lazy I’m feeling I often blend the sauce before adding the tofu to get that silky smooth curry. Although blending can be a messy job and dirty more dishes so if you don’t mind a chunkier sauce you don’t need to blend it.
Spice- Butter chicken is usually a fairly mild curry- it was made to adapt to the western palette so my recipe contains no chilli however if you love spice please do add some. Just add some chilli powder when adding the spices for the sauce. You could also use chilli flakes if you are going to blend the sauce.