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+ servings
vegan butter chicken curry seen from above against a white back drop with silver vintage cutlery

Vegan Butter Chicken

This vegan butter chicken or murgh makhani is a flavour sensation of a dish. Tomato, ginger, coconut milk, spices, with roasted tofu chunks served with fragrant fluffy rice. Yum
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 4 people

Equipment

  • oven
  • Blender/Hand mixer
  • Pot

Ingredients
  

  • 300 grams long grain rice
  • 350 grams traditional tofu torn into chunks
  • 2 tbsp vegetable oil
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 knob ginger, minced
  • 1 small red chilli, minced
  • 1 tsp fenugreek
  • 1 tsp madras spices
  • 1 tsp nigella seeds
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander
  • 800 grams puréed tomatoes
  • 500 ml coconut milk
  • salt to taste
  • pepper to taste
  • 4 rotis optional

Instructions
 

  • Start by sautéing onion, garlic, ginger. Once translucent, add the spices. Let them toast for a few minutes. Add tomato and coconut milk. Optional: blend.
  • Pre-heat oven to 200C (390F). Tear tofu into chicken-like chunks. Distribute on a baking sheet, drizzle generously with oil, sprinkle salt, and bake for 30 minutes or until golden brown.
  • Cook your rice according instructions. (ALWAYS wash rice, let soak for 15-30 minutes, cover with enough water to place hand flat on rice and water will ust cover hand, cook for about 12 mins, and fluff up rice).
  • Put tofu into the curry, stir through.
  • Serve with rice, fresh coriander, some black sesame seeds, and a roti or naan.
Keyword Asian, Curry, South Asian
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