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 mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner
Cuisine Indian
oven
Blender/Hand mixer
Pot
- 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
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