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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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian
Ingredients Equipment Method

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

Equipment

  • oven
  • Blender/Hand mixer
  • Pot

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. Put tofu into the curry, stir through.
  5. Serve with rice, fresh coriander, some black sesame seeds, and a roti or naan.
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